Browse > Article
http://dx.doi.org/10.3746/jfn.2007.12.4.229

Quality Attributes of Cookies Prepared with Tomato Powder  

Chung, Hai-Jung (Department of Food Science and Nutrition, Daejin University)
Publication Information
Preventive Nutrition and Food Science / v.12, no.4, 2007 , pp. 229-233 More about this Journal
Abstract
This study was conducted to investigate the quality characteristics of cookies added with different levels of tomato powder. Cookies were prepared with five different levels of tomato powder (0, 2.5, 5.0, 7.5, and 10.0%) and the physicochemical properties were examined. The pH of cookie dough decreased significantly by the addition of tomato powder (p<0.05). Crude protein and ash content of the cookies containing 5.0, 7.5 and 10.0% tomato powder were significantly higher than those of control and those with 2.5% (p<0.05). The spread factor of control cookie was lower than that of cookies containing 5.0, 7.5, and 10.0% tomato powder. The incorporation of tomato powder in cookies lowered the lightness values but increased redness and yellowness values. Rheology testing showed that cookies with 5.0, 7.5, and 10.0% tomato powder had significantly lower hardness value than control. Sensory evaluation revealed that overall desirability scores were not significantly different between control and tomato powder added groups. Therefore, cookies with up to 10.0% added tomato powder would be as acceptable as control cookies without depressing cookie quality.
Keywords
tomato powder; cookies; quality;
Citations & Related Records
Times Cited By KSCI : 10  (Citation Analysis)
연도 인용수 순위
1 Park BH, Cho HS, Park SY. 2005. A study on the antioxidative effects and quality characteristics of cookies made with Lycii fructus powder. Korean J Food Cookery Sci 21: 94-102
2 Kim JH, Lee YT. 2004. Effects of barley bran on the quality of sugar-snap cookie and muffin. J Korean Soc Food Sci Nutr 33: 1367-1372   과학기술학회마을   DOI
3 Han JS, Kim JA, Han GP, Kim DS. 2004. Quality characteristics of functional cookies with added potato peel. Korean J Soc Food Cookery Sci 20: 607-613   과학기술학회마을
4 Kwak DY, Kim JH, Kim JK, Shin SR, Moon KD. 2002. Effects of hot water extract from roasted safflower (Carthamus tinctorius L.) seed on quality of cookies. Korean J Food Preserv 9: 304-308
5 Sancez MC, Valencia C, Ciruelos A, Latorre A, Gallegos C. 2003. Rheological properties of tomato paste: Influence of the addition of tomato slurry. J Food Sci 68: 551-554   DOI   ScienceOn
6 Giovannucci E. 1999. Tomatoes, tomato-based products, lycopene and cancer: Review of the epidemiologic literature. J Nat Cancer Inst 91: 317-331   DOI
7 Stewart AJ, Bozonnet S, Mullen W, Jenkins GI, Lean MEJ, Crozier A. 2000. Occurrence of flavonols in tomatoes and tomato-based products. J Agric Food Chem 48: 2663-2669   DOI   ScienceOn
8 Rao AV, Agarwal S. 1999. Role of lycopene as antioxidant carotenoid in the prevention of chronic diseases: a review. Nutr Research 19: 305-323   DOI   ScienceOn
9 Chung KM, Kwon CS. 1999. Properties of cookies added of flour and chinese yam powder. Food Sci Biotechnol 8: 341-343
10 Cho HS, Park BH, Kim KH, Kim HA. 2006. Antioxidative effect and quality characteristics of cookies made with sea tangle powder. Korean J Food Culture 21: 541-549
11 Lee SM, Jung HA, Joo NM. 2006. Optimization of iced cookie with the addition of dried red ginseng powder. Korean J Food & Nutr 19: 448-459   과학기술학회마을
12 Clinton SK. 1998. Lycopene: chemistry, biology, and implications for human health and disease. Nutr Rev 56: 35-51   DOI   ScienceOn
13 Kim IS, Lee YT, Seog HM. 2002. Effects of barley germ on sugar-snap cookie quality. Food Sci Biotechnol 11: 515-519
14 Lee JY, Ju JC, Park HJ, Heu ES, Choi SY, Shin JH. 2006. Quality characteristics of cookies with bamboo leaves powder. Korean J Food & Nutr 19: 1-7   과학기술학회마을
15 Jeon ER, Park ID. 2006. Effect of Angelica plant powder on the quality characteristics of batter cakes and cookies. Korean J Food Cookery Sci 22: 62-68   과학기술학회마을
16 http://www.holisticonline.com/cancer/cancer_tomatoes- and-cancer.htm
17 Kim HYL, Jeong SJ, Heo MY, Kim KS. 2002. Quality characteristics of cookies prepared with varied levels of shredded garlics. Koream J Food Sci Technol 34: 637-641   과학기술학회마을
18 Yoon HS, Joo SJ, Kim KS, Kim SJ, Kim SS, Oh MH. 2005. Quality characteristics on cookies added with soybean paste powder. Korean J Food Preserv 12: 432-435   과학기술학회마을
19 Gerster H. 1997. The potential role of lycopene for human health. J Amer College Nutr 16: 109-126   DOI
20 Di Mascio P, Kaiser S, Sies H. 1999. Lycopene as the most efficient biological carotenoid singlet oxygen quencher. Arch Biochem Soc Trans 24: 1023-1027
21 AOAC. 1995. Official Methods of Analysis 16th ed. Association of Official Analytical Chemists, Washington DC
22 AACC. 1995. Approved Methods of the AACC. 9th ed. American Association of Cereal Chemists. St. Paul, MN
23 Fimney KF, Morris VH, Yamazaki WT. 1950. Micro versus macro cookie baking procedures for evaluating the cookie quality of wheat varieties. Cereal Chem 27: 42-49
24 Singh J, Singh N, Sharma TR, Saxena SK. 2003. Physicochemical, rheological and cookie making properties of corn and potato flours. Food Chem 83: 387-393   DOI   ScienceOn
25 Gouveia L, Batista AP, Mirand A, Empis J, Raymundo A. 2007. Chlorella vulgaris biomass used as colouring source in traditional butter cookies. Innov Food Sci Emerg Technol 8: 433-436   DOI   ScienceOn
26 Lee MH, Oh MS. 2006. Quality characteristics of cookies with brown rice flour. Korean J Food Culture 221: 685-694