Effects of aronia powder on the quality characteristics and antioxidant activity of cookies

Abstract

This study was conducted to determine the quality properties, phytochemical compounds, and antioxidant activities of cookies prepared by replacing wheat flour with 0%, 2%, 4%, and 6% aronia powder. The moisture content of the cookies decreased as the amount of aronia powder added increased. In contrast, the ash, crude protein, and crude fat content of the cookies did not differ between the control cookie and the cookies prepared with 2-6% aronia powder. The spreadability, leavening rate, loss rate and pH decreased with increasing aronia powder content. Compared to the control cookie, the lightness of the cookies decreased, but the redness and yellowness of the cookies increased as the amount of aronia powder added increased. The total polyphenol content of the cookies increased with increasing aronia powder content. The antioxidant activity of the cookies increased significantly as to the amount of aronia powder added increased compared to that of control cookie. Based on the these results, it is concluded that adding aronia powder to cookies increases antioxidant activity.

Physicochemical and organoleptic properties of hot-air dried oriental melon slices prepared using different physical pretreatments

“…According to the Korean Food Composition Tables published by the Rural Development Administration, the main component of the oriental melon is water (∼86%), followed by sugars (∼9%) (KFCD, 2023). This melon is also rich in minerals, including potassium, phosphorus, and calcium, as well as vitamins A and C, and folate (Hwang et al, 2005;KFCD, 2023). Additionally, it contains cucurbitacins, which are representative functional components with high anti-cancer activity and particularly good effectiveness against prostate cancer (Kim et al, 2014a;Shin et al, 2008).…”