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http://dx.doi.org/10.9799/ksfan.2014.27.4.588

Quality Characteristics of Cookies with Aloe vera L. Powder  

Jeong, Eun-Ja (Dept. of Food and Nutrition, Eulji University)
Rhee, Moon-Soo (Korea Research Institute of Bioscience and Biotechnology)
Kim, Kwan-Pil (Lotte Confectionery Co., LTD.)
Bang, Byung-Ho (Dept. of Food and Nutrition, Eulji University)
Publication Information
The Korean Journal of Food And Nutrition / v.27, no.4, 2014 , pp. 588-595 More about this Journal
Abstract
Aloe is an attractive potential food source because it has functional uses. It has been widely used as a well-being food and drink. The antioxidant activity was estimated by measuring DPPH free radical scavenging activity. We investigated the quality characteristics of cookies prepared by adding various concentrations of aloe powder (0%, 1%, 3%, 5%, all w/w) as a substitute for flour. In this study, the DPPH free radical scavenging activity, moisture content, and hardness of cookies significantly increased with increasing aloe powder, while the pH, spread factor and L and b values slightly decreased. Sensory evaluation scores in terms of texture were shown to be very similar statistically, but color, flavor, taste, and overall acceptability scores were lower than the control. As a result of this study, the quality of cookies with the addition of 1% aloe powder were the most suitable in terms of taste, flavor, texture, and sensory properties.
Keywords
aloe (Aloe vera L.) powder; cookies; quality characteristics;
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Times Cited By KSCI : 24  (Citation Analysis)
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