|
KMID : 1134820140430091457
|
|
Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 9 p.1457 ~ p.1461
|
|
|
Quality and Antioxidant Properties of Cookies Supplemented with Cinnamon Powder
|
|
Song Ji-Hun
Lim Jeong-Ah
Lee Jun-Ho
|
|
|
Abstract
|
|
|
|
The feasibility of incorporating cinnamon powder as a value-added food ingredient in cookies was investigated. Density of dough was not significantly affected by cinnamon powder (P>0.05). Moisture content, spread ratio, and loss rate of cookies decreased significantly with increasing levels of cinnamon powder (P<0.05). Lightness (L*) and yellowness (b*) decreased, whereas redness (a*) as well as hardness increased significantly with higher amount of cinnamon powder (P<0.05). 1,1-diphenyl-2-picrylhydrazyl and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid radical scavenging activities were significantly elevated (P<0.05), and they were well-correlated. The consumer acceptance test indicated that addition of cinnamon powder to 4% had a favorable effect on consumer preferences in all attributes. Based on overall observations, cookies with 4% cinnamon powder can take advantage of the functional properties of cinnamon powder without sacrificing consumer acceptability.
|
|
|
KEYWORD
|
|
|
cookies, cinnamon powder, quality, antioxidant properties, consumer acceptance
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|