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KMID : 0380620160480020159
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Korean Journal of Food Science and Technology
2016 Volume.48 No. 2 p.159 ~ p.164
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Quality Characteristics and Antioxidant Properties of Cookies Supplemented with Persimmon Leaf Powder
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Lim Jeong-Ah
Lee Jun-Ho
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Abstract
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This study was conducted to investigate the quality characteristics and antioxidant properties of cookies supplemented with 1-4% (w/w) persimmon leaf powder (PLP). pH and density of the cookie dough increased significantly with increase in PLP concentration (p<0.05). The moisture content, spread ratio, and loss rate of cookies decreased significantly with increase in PLP concentration (p<0.05). Lightness (L*), redness (a*), and yellowness (b*) also decreased significantly with increase in PLP concentration (p<0.05). The use of PLP significantly increased the hardness of the cookies. Moreover, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities were significantly elevated (p<0.05). The consumer acceptance test indicated that addition of PLP at a concentration of up to 2% (w/w) garnered a favorable response from consumers with respect to softness, taste, and overall preference. On the basis of the overall observations, cookies supplemented with 2% (w/w) PLP were found to benefit from the functional properties of PLP, without compromising on consumer acceptance.
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KEYWORD
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cookie, persimmon leaf powder, quality, antioxidant property, consumer acceptance
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