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Quality Characteristics of Rice Cookies Prepared with Yacon (Smallanthus Sonchifolius) Powder  

Lee, Jeong-Ae (Division of Food and Culinary Science, Howon University)
Publication Information
Culinary science and hospitality research / v.20, no.3, 2014 , pp. 100-112 More about this Journal
Abstract
This study investigates the characteristics of cookies added with yacon. The addition of yacon powder did not affect the density of the cookies and decreased pH level. The moisture content was the highest in the cookies with 12% of yacon. Spread ratio was the highest in the cookies containing yacon powder. The loss rate and leavening rate of the cookies decreased with increasing amounts of yacon powder. Lightness and yellowness decreased significantly while redness increased significantly with a high content of yacon powder in the formulation. The hardness of the control group was higher than that of the cookies prepared with different levels of yacon powder. The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenolic acid content in yacon powder and cookies. The consumer acceptability score for the 6% yacon cookie group ranked significantly higher than the other groups in overall preference, appearance, flavor, taste and color. Through this experiment, this study exhibited both the functional and health based benefits of yacon when it is added to cookies and confirmed the development feasibility of yacon cookies considering consumer satisfaction.
Keywords
yacon (Polymnia sonchifolia); yacon powder; rice flour; cookie; DPPH; consumer acceptability; quality characteristics;
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Times Cited By KSCI : 16  (Citation Analysis)
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