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http://dx.doi.org/10.9721/KJFST.2016.48.2.159

Quality Characteristics and Antioxidant Properties of Cookies Supplemented with Persimmon Leaf Powder  

Lim, Jeong Ah (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.48, no.2, 2016 , pp. 159-164 More about this Journal
Abstract
This study was conducted to investigate the quality characteristics and antioxidant properties of cookies supplemented with 1-4% (w/w) persimmon leaf powder (PLP). pH and density of the cookie dough increased significantly with increase in PLP concentration (p<0.05). The moisture content, spread ratio, and loss rate of cookies decreased significantly with increase in PLP concentration (p<0.05). Lightness ($L^*$), redness ($a^*$), and yellowness ($b^*$) also decreased significantly with increase in PLP concentration (p<0.05). The use of PLP significantly increased the hardness of the cookies. Moreover, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities were significantly elevated (p<0.05). The consumer acceptance test indicated that addition of PLP at a concentration of up to 2% (w/w) garnered a favorable response from consumers with respect to softness, taste, and overall preference. On the basis of the overall observations, cookies supplemented with 2% (w/w) PLP were found to benefit from the functional properties of PLP, without compromising on consumer acceptance.
Keywords
cookie; persimmon leaf powder; quality; antioxidant property; consumer acceptance;
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Times Cited By KSCI : 24  (Citation Analysis)
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