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KMID : 0665420190340050612
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Korean Journal of Food Culture
2019 Volume.34 No. 5 p.612 ~ p.619
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Quality Characteristics and Antioxidant Activity of Cookies Made with Black Carrot Powder
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Cho Mi-Ra
Chung Hai-Jung
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Abstract
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This study assessed the quality characteristics of cookies made with different amounts (0, 5, 10, 15%) of black carrotpowder. The density and pH value of cookie dough were constant for all groups. Compared to the control group, themoisture content was higher in groups containing the black carrot powder. Increasing the amount of black carrot powderresulted in decreased L-value but increased a-value. Furthermore, the hardness of cookies increased with increasingamounts of black carrot powder. The consumer acceptance test revealed that up to 15% black carrot powder addition wasdesirable. Total phenol content of the control group was 24.0 mg GAE/100 g, while black carrot powder groups ranged from45.5 to 103.5 mg GAE/100 g. The DPPH radical scavenging activity was also augmented with increasing volumes of blackcarrot powder. Taken together, we recommend that cookies with 15% black carrot powder are desirable in terms of overallacceptability and antioxidant activity.
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KEYWORD
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Black carrot, quality, cookies, DPPH
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