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Quality Characteristics and Antioxidant Properties of Cookies Supplemented with Persimmon Leaf Powder
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 Title & Authors
Quality Characteristics and Antioxidant Properties of Cookies Supplemented with Persimmon Leaf Powder
Lim, Jeong Ah; Lee, Jun Ho;
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 Abstract
This study was conducted to investigate the quality characteristics and antioxidant properties of cookies supplemented with 1-4% (w/w) persimmon leaf powder (PLP). pH and density of the cookie dough increased significantly with increase in PLP concentration (p<0.05). The moisture content, spread ratio, and loss rate of cookies decreased significantly with increase in PLP concentration (p<0.05). Lightness (), redness (), and yellowness () also decreased significantly with increase in PLP concentration (p<0.05). The use of PLP significantly increased the hardness of the cookies. Moreover, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2`-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities were significantly elevated (p<0.05). The consumer acceptance test indicated that addition of PLP at a concentration of up to 2% (w/w) garnered a favorable response from consumers with respect to softness, taste, and overall preference. On the basis of the overall observations, cookies supplemented with 2% (w/w) PLP were found to benefit from the functional properties of PLP, without compromising on consumer acceptance.
 Keywords
cookie;persimmon leaf powder;quality;antioxidant property;consumer acceptance;
 Language
Korean
 Cited by
1.
뽕잎 분말을 첨가한 쿠키의 품질 및 산화방지 활성,이준호;

산업식품공학, 2016. vol.20. 4, pp.416-420 crossref(new window)
1.
Persimmon leaf and seed powders could enhance nutritional value and acceptance of green tea, African Journal of Biotechnology, 2017, 16, 19, 1116  crossref(new windwow)
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Effect of Various Gluten-free Flours on Quality Characteristics and Antioxidant Activities of Cookies, Korean Journal of Food & Cookery Science, 2017, 33, 2, 127  crossref(new windwow)
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