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KMID : 0665420120270010082
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Korean Journal of Food Culture
2012 Volume.27 No. 1 p.82 ~ p.88
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Quality Characteristics of Cookies Containing Yacon (Smallanthus sonchifolius) Leaf Powder
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Shim Eun-Ah
Kwon Yong-Min
Lee Jin-Sil
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Abstract
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In this study, the effects of yacon (Smallanthus sonchifolius) leaf on the quality characteristics of cookies were examined.
In order to investigate its effects, four different amounts (0%: Control, Y-0.5, Y-1.0, Y-1.5) of yacon leaf powder were added
to the cookie dough. Among the physicochemical and sensory characteristics, the density and pH of the dough, spread
factor, color value, firmness, consumer acceptability, and Pearson’s correlation coefficients were measured. Although there was no significant difference in pH of the doughs among the groups, density significantly decreased with increasing amount of yacon leaf powder (p<0.05). While the L, a, b values, and hardness decreased significantly, DPPH free radical
scavenging activity increased significantly as the content of yacon leaf powder increased (p<0.05). Overall acceptability,
appearance, taste, and texture between the control and Y-0.5 groups showed no significant differences. This study suggests the possibility of yacon leaf as an ingredient that increases the functionality of cookies.
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KEYWORD
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Yacon leaf, cookies, spread factor, hardness, DPPH, consumer acceptability
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