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Quality Characteristics and Antioxidant Properties of Cookies Supplemented with Taraxacum coreanum Powder

흰 민들레 분말을 첨가한 쿠키의 품질 및 산화방지 활성

  • Lee, Yeong Mi (Department of Food Engineering, Daegu University) ;
  • Shin, Hyeong Sik (Department of Food Engineering, Daegu University) ;
  • Lee, Jun Ho (Department of Food Engineering, Daegu University)
  • 이영미 (대구대학교 식품공학과) ;
  • 신형식 (대구대학교 식품공학과) ;
  • 이준호 (대구대학교 식품공학과)
  • Received : 2016.09.30
  • Accepted : 2017.02.02
  • Published : 2017.02.28

Abstract

This study was conducted to investigate the quality characteristics and antioxidant properties of cookies supplemented with 2~8% (w/w) Taraxacum coreanum powder (TCP). The pH and moisture content of cookie dough decreased significantly (P<0.05) while density was not influenced significantly by increasing levels of TCP. The spread ratio and loss rate of cookies increased significantly with increasing levels of TCP (P<0.05). Lightness, redness, and yellowness decreased significantly with higher amount of TCP (P<0.05). The use of TCP significantly increased hardness of cookies while 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities were significantly elevated (P<0.05). The consumer acceptance test indicated that addition of 2% TCP had a favorable effect on consumer preferences in all attributes. Based on overall observations, cookies with 2% TCP can take advantage of the functional properties of TCP without sacrificing consumer acceptability.

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