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KMID : 1134820170460020273
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 2 p.273 ~ p.278
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Quality Characteristics and Antioxidant Properties of Cookies Supplemented with Taraxacum coreanum Powder
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Lee Yeong-Mi
Shin Hyeong-Sik
Lee Jun-Ho
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Abstract
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This study was conducted to investigate the quality characteristics and antioxidant properties of cookies supplemented with 2∼8% (w/w) Taraxacum coreanum powder (TCP). The pH and moisture content of cookie dough decreased significantly (P<0.05) while density was not influenced significantly by increasing levels of TCP. The spread ratio and loss rate of cookies increased significantly with increasing levels of TCP (P<0.05). Lightness, redness, and yellowness decreased significantly with higher amount of TCP (P<0.05). The use of TCP significantly increased hardness of cookies while 2,2-diphenyl-1-picrylhydrazyl and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities were significantly elevated (P<0.05). The consumer acceptance test indicated that addition of 2% TCP had a favorable effect on consumer preferences in all attributes. Based on overall observations, cookies with 2% TCP can take advantage of the functional properties of TCP without sacrificing consumer acceptability.
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KEYWORD
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cookie, Taraxacum coreanum powder, quality, antioxidant properties, consumer acceptance
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