Quality Characteristics and Antioxidant Activity of Cookies Supplemented with Aronia Pomace Powder

Abstract

The study investigates the quality characteristics, bioactive compound contents, and antioxidant activities of cookies supplemented with 0, 2, 4, and 6% freeze-dried aronia pomace instead of wheat flour. Decreased moisture content was observed with increasing amounts of aronia pomace. Contents of ash, crude protein, and crude fat showed no statistically significant difference between the control group and the groups with 2∼6% aronia pomace. Spreadability, leavening rate, loss rate, and pH were decreased proportionately to the amount of aronia pomace supplementation. Compared to the control, there was a decrease in the lightness and an increase in the redness and yellowness of cookies with increasing amounts of aronia pomace. The total polyphenol content was also determined to be increased, and antioxidant activity was significantly increased with increasing aronia pomace supplementation. Our results indicate that aronia pomace supplementation to cookies increases the antioxidant activity and thereby imparts a positive health effect.