|
KMID : 1134820160450071071
|
|
Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 7 p.1071 ~ p.1076
|
|
|
Quality Characteristics and Antioxidant Activities of Cookies Supplemented with Aronia Powder
|
|
Lee Jun-Ho
Choi Ji-Eun
|
|
|
Abstract
|
|
|
|
The feasibility of incorporating aronia powder (AP) as a value-added food ingredient into convenient food products was investigated using cookie as a model system. AP was incorporated into cookies at amounts of 0, 1, 2, 3, and 4% (w/w) based on total weight of wheat flour. The pH level of cookie dough decreased significantly with increasing levels of AP (P<0.05), whereas moisture content and density were not directly affected by levels of AP incorporation. The spread ratio increased significantly upon addition of AP; however, it was not significantly affected by level of AP incorporation. The loss rate of cookies decreased significantly with increasing levels of AP (P<0.05). In terms of color, lightness and yellowness decreased while redness increased significantly (P<0.05) with increasing levels of AP. Use of AP significantly decreased hardness of cookies (P<0.05), but no significant differences were found between control and 1% sample, 1% and 2% sample, 2% and 3% sample, and 3% and 4% sample (P>0.05). 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities were significantly elevated by AP addition, and they increased significantly as AP concentration increased in the formulation (P<0.05). Correlation analysis indicated that acceptances of color and chewiness were negatively correlated well with the level of AP incorporation, density and moisture content of cookie dough, and cookie redness, whereas they were positively correlated with pH of cookie dough, loss rate, and hardness (P<0.01 or P<0.05). Finally, consumer acceptance test indicated that the highest levels of AP incorporation (4%) had an adverse effect on general consumer preferences. In contrast, cookies with moderate levels of AP (2%) are recommended based on overall scores to take advantage of the antioxidant properties of AP without sacrificing consumer acceptability.
|
|
|
KEYWORD
|
|
|
cookie, aronia powder, quality characteristics, antioxidant activities, consumer acceptance
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|