Quality Characteristics and Antioxidant Activity of Cookies Supplemented with Aronia Pomace Powder
Eun-Sun Hwang,
Soyeon Kim
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 propor… Show more
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