Quality Characteristics and Antioxidant Activities of Cookies added Eleutherococcus sessiliflorus Leaf Powder

Jin, So-Yeon

doi:10.17495/easdl.2014.04.24.2.234

easdl

2014

DOI: 10.17495/easdl.2014.04.24.2.234

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Quality Characteristics and Antioxidant Activities of Cookies added Eleutherococcus sessiliflorus Leaf Powder

So-Yeon Jin¹

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Cited by 4 publications

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Physicochemical and sensory characteristics of cookies with added purple kohlrabi powder

Cha¹,

Jung²,

Son³

et al. 2014

Korean Journal of Food Preservation

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In this study, the quality characteristics of cookies with added purple kohlrabi (Brassica oleracea var. gongylodes) powder were investigated and analyzed through chemical and sensory evaluation. Samples were prepared with different levels (0, 1, 3, and 5%) of freeze-dried kohlrabi powder. The addition of Kolarbi powder decreased the moisture and fat contents, but the ash content was significantly increased (p<0.05). The pH and density of the cookie dough decreased significantly with the increasing levels of kohlrabi powder added (p<0.05). The spread ratio of the cookies generally decreased as more kohlrabi powder was added, but the decrease was not statistically significant. The hardness of the cookies increased significantly, however, with the increasing levels of kohlrabi powder added (p<0.05). The Hunter's color L, a, and b values significantly decreased with increasing kohlrabi powder compared to those of the control (p<0.05). In the sensory evaluation, the cookies to which 3 and 5% kohlrabi powder were added showed remarkably higher values for color, taste and appearance. These results suggest that purple kohlrabi powder is a good ingredient for improving the sensory and quality characteristics of cookies.

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Physicochemical and sensory characteristics of cookies with added purple kohlrabi powder

Cha¹,

Jung²,

Son³

et al. 2014

Korean Journal of Food Preservation

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Physicochemical properties of scones added with Litsea japonica fruit powder

Lim¹,

Kim²,

Kim³

et al. 2022

Korean J. Food Preserv.

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This study examined the quality characteristics and antioxidant activities of scones prepared using Litsea japonica fruit powder (LJFP). The density of scone dough with LJFP was 1.07-1.13 g/mL, and the pH of scone dough was the highest in LJFP0. Baking loss rate, volume, and soluble solid content of scones did not differ among samples, but moisture content was the highest in LJFP0. In terms of color, L* and b* values of scones decreased and a* value increased with increasing LJFP content. The texture properties revealed that hardness, cohesiveness, gumminess, and chewiness but not springiness of scones decreased with the addition of LJFP. The total polyphenol contents, total flavonoid contents, and the DPPH and ABTS+ radical scavenging activities of scones were determined to increase with increasing LJFP contents. Reducing power varied from 0.53-1.32. Based on a sensory evaluation test, the overall preference, flavor, and texture were the lowest in LJFP0. The appearance and color of scones showed higher scores in LJFP0 and LJFP1, and taste was the highest in LJFP1. These results suggest that adding 0.625-2.5% LJFP is optimal for making scones.

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Quality Characteristics and Antioxidative Activities of Rice Cookies with Rehmannia glutinosa Preparata

Shin¹,

Min²,

Kim³

et al. 2015

Korean journal of food and cookery science

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Quality Characteristics and Antioxidant Activities of Cookies added Eleutherococcus sessiliflorus Leaf Powder

Cited by 4 publications

References 0 publications

Physicochemical and sensory characteristics of cookies with added purple kohlrabi powder

Physicochemical and sensory characteristics of cookies with added purple kohlrabi powder

Physicochemical properties of scones added with Litsea japonica fruit powder

Quality Characteristics and Antioxidative Activities of Rice Cookies with Rehmannia glutinosa Preparata

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