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KMID : 0380620150470010132
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Korean Journal of Food Science and Technology
2015 Volume.47 No. 1 p.132 ~ p.135
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Quality and Antioxidant Attributes of Cookies Supplemented with Cranberry Powder
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Choi Ji-Eun
Lee Jun-Ho
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Abstract
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The feasibility of incorporating cranberry powder (CP) as a value-added food ingredient in cookies was investigated. The moisture content and spread ratio of cookies increased significantly with increasing levels of CP (p<0.05). Lightness and yellowness decreased, whereas redness increased significantly with higher amount of CP. The use of CP significantly decreased the hardness of cookies while 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity was significantly elevated. The consumer acceptance test indicated that the addition of CP up to 4% had a favorable effect on the consumer preferences in most attributes. Based on the overall observations, cookies with 4% CP can take advantage of the functional properties of CP without sacrificing consumer acceptability.
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KEYWORD
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cookie, cranberry powder, quality, DPPH activity, consumer acceptance
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