Quality Characteristics and Antioxidant Activities of Cookies Supplemented with Tomato Powder

Abstract

This study was conducted to investigate the quality characteristics, bioactive compound contents, and antioxidant activities of cookies containing 0, 2, 4, 6, or 8% of freeze-dried tomato powder rather than wheat flour. Moisture contents tended to increase with the amount of tomato powder added. However, ash contents and cookie hardness were similar in the control and 2 to 8% tomato powder groups. Furthermore, adding tomato powder increased sugar contents and total acidities, reduced cookie pH, lightness, and yellowness, but increased cookie redness and browning indexes in a dose-dependent manner. In addition, tomato powder dose-dependently increased total polyphenol, total flavonoids and lycopene contents. Finally, antioxidant activity was significantly and dose-dependently increased by tomato powder. These results, show that replacing wheat flour with tomato powder in cookies increases antioxidant activity and has a positive health benefits.