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KMID : 1134820130420020234
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 2 p.234 ~ p.243
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Antioxidant Activities and Quality Characteristics of Cookies Supplemented with Mulberry Pomace
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Jeon Hye-Lyun
Oh Hye-Lim
Kim Cho-Rong
Hwang Mee-Hyun
Kim Hyung-Don
Lee Sang-Won
Kim Mee-Ree
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Abstract
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The aim of this study was to evaluate the quality characteristics and antioxidative properties of cookies supplemented with mulberry pomace (0%, 4%, 8%, 12%). The bulk density, spread ratio, and leavening rate of cookies decreased with increasing amounts of mulberry pomace. The lightness and b value (of the Hunter color system) decreased based on the amount of mulberry pomace. The pH of cookies decreased (acidity increased) with increasing mulberry pomace. The soluble solid content increased according to the amount of added mulberry pomace, but the amount of reducing sugars decreased. In texture analysis, cookies with 12% mulberry pomace had the highest hardness. Total phenol and flavonoid content increased according to the amount of mulberry pomace added. Antioxidant activities, such as DPPH radical scavenging, hydroxyl radical scavenging, ABTS radical scavenging, and FRAP were highest in cookies with 12% mulberry pomace. In the sensory evaluation, sensory scores for color, taste, flavor, texture, and overall preference were highest in cookies with 8% mulberry pomace. Thus, our results suggest that the optimum amount of mulberry pomace to add to cookies is 8%.
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KEYWORD
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mulberry pomace, cookie, antioxidant activities
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