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KMID : 1134820150440071058
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 7 p.1058 ~ p.1063
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Quality and Antioxidant Properties of Cookies Supplemented with Black Sesame Powder
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Lim Jeong-Ah
Lee Jun-Ho
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Abstract
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The feasibility of incorporating black sesame powder (BSP) as a value-added food ingredient into bakery products was investigated using a cookie model system. BSP was incorporated into cookies at different content: 0%, 2%, 4%, 6%, and 8% (w/w) based on the total weight of wheat flour. The spread ratio and loss rate of cookies increased significantly with increasing levels of BSP (P<0.05). All color characteristics, including lightness (L*), redness (a*), and yellowness (b*), decreased with a higher amount of BSP. Use of BSP significantly reduced the hardness of cookies (P<0.05), but no significant differences were found between the control and 2%, 4%, and 6% samples (P>0.05). 2,2-Diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activities increased significantly (P<0.05). The consumer acceptance test indicated that addition of BSP up to 4% had a favorable effect on consumer preferences. Overall, cookies containing 4% BSP will add the advantage of the functional properties of BSP maintaining the consumer acceptability.
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KEYWORD
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cookies, black sesame powder, quality, consumer acceptance
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