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http://dx.doi.org/10.9721/KJFST.2015.47.1.132

Quality and Antioxidant Attributes of Cookies Supplemented with Cranberry Powder  

Choi, Ji Eun (Department of Food Science and Engineering, Daegu University)
Lee, Jun Ho (Department of Food Science and Engineering, Daegu University)
Publication Information
Korean Journal of Food Science and Technology / v.47, no.1, 2015 , pp. 132-135 More about this Journal
Abstract
The feasibility of incorporating cranberry powder (CP) as a value-added food ingredient in cookies was investigated. The moisture content and spread ratio of cookies increased significantly with increasing levels of CP (p<0.05). Lightness and yellowness decreased, whereas redness increased significantly with higher amount of CP. The use of CP significantly decreased the hardness of cookies while 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity was significantly elevated. The consumer acceptance test indicated that the addition of CP up to 4% had a favorable effect on the consumer preferences in most attributes. Based on the overall observations, cookies with 4% CP can take advantage of the functional properties of CP without sacrificing consumer acceptability.
Keywords
cookie; cranberry powder; quality; DPPH activity; consumer acceptance;
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Times Cited By KSCI : 12  (Citation Analysis)
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