Quality Characteristics and Antioxidant Activity of Rye Cookies Supplemented with Sea Buckthorn Leaf Powder

Abstract

This study investigated the quality characteristics and antioxidant activity of rye cookies prepared using sea buckthorn leaf powder (SBLP), which is known to contain various functional ingredients. Rye cookies were prepared by replacing 0%, 3%, 5%, 7%, and 9% flour with SBLP. The pH of cookie dough was significantly decreased with increasing amount of added SBLP. The loss and leavening rate of cookie also showed a similar decreasing tendency, whereas the moisture content and sweetness of cookie were significantly increased with increasing amount of SBLP. Analysis on the hunter color system showed significantly decreased L, a, and b values of cookie with increasing amount of SBLP. Hardness was also observed to proportionately increase with increasing SBLP content. Moreover, supplementation with SBLP resulted in higher levels of total polyphenol, flavonoid, chlorophyll, and carotenoid contents. The antioxidant activities measured by the DPPH and ABTS + radical scavenging activities, and reducing power were highest in rye cookies supplemented with 9% SBLP. The overall acceptability of rye cookies containing 7% SBLP received the highest score in the sensory evaluations. Thus, 7% SBLP was determined to be the appropriate supplement for making rye cookies. We suggest supplementation with SBLP for preparing a functional cookie with improved consumer acceptance.

Quality characteristics and antioxidant activity of roasted yakgwa according to the addition ratio of mealworm

“…https://doi.org/10.11002/fsp.2024.31.2.245 in the present study was 0.17 g/mL across all samples without any significant variation, which agreed with the results of a previous study on rice cookies supplemented with Tenebrio molitor larvae, Protaetia cataphracta larvae, and Gryllus bimaculatus powder (Jang et al, 2022). Park and Joo (2021) also showed that sea buckthorn leaf powder content had no effect on sample density, which was attributed to the fact that this content was low and indicated that it did not significantly impact cookie quality. The lack of density change observed herein was therefore ascribed to the relatively low MP content.…”

“…In a previous study on rice cakes supplemented with MP (Nam and Sim, 2021), pH increased with the increasing MP content, in line with the results presented herein. Park and Joo (2021) reported that the pH of sea buckthorn leaf powder was lower than that of flour and thus rationalized the decrease in dough pH with the increasing MP content. Thus, the increase in the dough pH with the increasing MP content observed herein was ascribed to the lower pH of flour (5.99) compared with that of MP (6.93).…”

“…The sugar content of FM0-FM4 groups ranged from 1.70 to 1.80 °Brix and was insignificantly higher in the FM0 and FM4 groups (p<0.05). Park and Joo (2021) reported that the sugar content of sea buckthorn leaf powder-supplemented samples exceeded that of flour and showed that the dough pH increased with the increasing sea buckthorn leaf powder content. On the contrary, the sugar content of our MP (1.70 °Brix) was low to not significantly affect the sugar content of MY.…”