Quality characteristics of cookies added with jujube powder

Abstract

The feasibility of incorporating jujube powder as a value-added food ingredient in cookies was investigated. The amount of jujube powder added (0~20%) was found to have significantly affected the cookie quality (p<0.05). Furthermore, the pH ranged from 6.16 to 6.69, and moisture content gradually increased from 4.11% to 4.76%, while the spread ratio and loss rate have significantly decreased with the increasing levels of the powder added (p<0.05). Lightness decreased; however, the redness and yellowness, as well as hardness, have significantly increased with the higher amount of jujube powder in the formulation (p<0.05). In addition, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity was significantly increased (p<0.05) without remarkable differences between the control and 5% sample, and 15% and 20% sample (p>0.05). The consumer acceptance test indicated that the addition of jujube powder of up to 10% had a favorable effect on the consumer preferences in general. Based on the overall observation, the cookies with 5~10% jujube powder is recommended for taking advantage of the functional properties of jujube powder without sacrificing the sensory quality.

Quality and antioxidant properties of wheat cookies supplemented with pak choi powder

“…However, the water in the PCP cookie formulation is already limited; as a result, the dough remained harder and a lower spread ratio was observed for the PCP-substituted cookies. Similar decreasing trends with respect to the level of ingredient substitution were reported for cookies made from powers of 0-20% jujube (Kim et al, 2014), 0-5% purple kohlrabi (Cha et al, 2014), 0-8% acaiberry (Choi et al, 2014), 0-9% Spergularia marina (Son et al, 2015), 0-70% yam (Suriya et al, 2017), and 0-50% pearl millet (Kulthe et al, 2017). The loss rate appeared to generally decrease with increasing amounts of added PCP in the cookie formulation; however, no significant differences were observed among the samples (p>0.05), which is due to the fact that PCP was introduced into the recipe, which prevents moisture loss during baking process through physicochemical interaction between PCP and the cookie dough that causes bound water to form.…”

“…The higher amount of gluten formed due to the lower water content caused by the high water-holding capacity of PCP (Kim et al, 2014) might explain the increasing hardness values of the PCP-substituted cookies. Similar observations have been reported for cookies incorporated with jujube (Kim et al, 2014), purple kohlrabi (Cha et al, 2014), Spergularia marina (Son et al, 2015), and Codonopsis lanceolata (Song and Lee, 2014) powders.…”

“…Rapidly growing concerns about healthy diets have led to studies on wheat-based products supplemented with new natural value-added food ingredients. Cookies with these characteristics have been produced from blends of wheat and powders of chlorella (Bang et al, 2013), jujube (Kim et al, 2014), purple kohlrabi (Cha et al, 2014), acaiberry , Spergularia marina (Son et al, 2015), burdock (Lee, 2017), Takju pomace (Im et al, 2017), Lentinus edodes (Kim and Chung, 2017) and young persimmon fruit (Seong et al, 2017), to name a few. However, there appears to be no information on the use of pak choi in cookie-making.…”