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KMID : 1134820090380070920
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 7 p.920 ~ p.925
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Quality Characteristics of Cookies Containing Various Levels of Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit
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Kim Kyoung-Hee
Yoon Mi-Hyang
Jo Ji-Eun
Yook Hong-Sun
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Abstract
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This study evaluated the physicochemical and sensory characteristics of cookies containing various concentrations (0, 3, 6, and 9%) of cherry powder (obtained from ground fruit of Prunus serrulata L. var. spontanea Max. wils.). The pH of dough decreased with the addition of cherry powder, whereas the density of dough increased. The spread factor of control samples also evidenced significantly higher values than the other samples. The results of a hardness assessment demonstrated that the addition of cherry powder exerted a significant effect on cookie hardness. Lightness (L) and yellowness (b) of cookie color decreased as the concentration of cherry powder increased, whereas the redness (a) increased. The antioxidative activity measured by DPPH radical scavenging activity of cookie increased as the concentration of cherry powder increased. The cookies containing the 3 and 6% cherry powder had acceptable sensory properties, such as color, smell, taste, hardness, crispness, and overall acceptability. The results exhibited that adding the cherry powder into the cookie increased antioxidant activity, and the highest quality improvement was obtained by incorporating the 3 and 6% of cherry powder into the cookie formula.
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KEYWORD
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fruit of flowering cherry(Prunus serrulata L. var. spontanea Max. wils.), cookie, antioxidative activities, quality characteristics
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