Antioxidant Activities and Quality Characteristics of Cookies Supplemented with Mulberry Pomace

Abstract

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%.

Effects of Mulberry Pomace Addition and Transglutaminase Treatment on the Quality of Pasta Enriched with Antioxidants and Dietary Fiber

“…The by-product of mulberry juice processing, mulberry pomace, is rich in dietary fiber and phenolic compounds with high antioxidant activity [Zhang et al, 2011]. Mulberry pomace is supplemented to recipes of various food products including chocolate [Hwang et al, 2012], bread [Kim et al, 2013] and cookies [Jeon et al, 2013] to improve their antioxidant capacity. Nevertheless, the addition of mulberry pomace to pasta formulation has not been considered in the literature.…”