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http://dx.doi.org/10.3746/jkfn.2017.46.2.273

Quality Characteristics and Antioxidant Properties of Cookies Supplemented with Taraxacum coreanum Powder  

Lee, Yeong Mi (Department of Food Engineering, Daegu University)
Shin, Hyeong Sik (Department of Food Engineering, Daegu University)
Lee, Jun Ho (Department of Food Engineering, Daegu University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.46, no.2, 2017 , pp. 273-278 More about this Journal
Abstract
This study was conducted to investigate the quality characteristics and antioxidant properties of cookies supplemented with 2~8% (w/w) Taraxacum coreanum powder (TCP). The pH and moisture content of cookie dough decreased significantly (P<0.05) while density was not influenced significantly by increasing levels of TCP. The spread ratio and loss rate of cookies increased significantly with increasing levels of TCP (P<0.05). Lightness, redness, and yellowness decreased significantly with higher amount of TCP (P<0.05). The use of TCP significantly increased hardness of cookies while 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities were significantly elevated (P<0.05). The consumer acceptance test indicated that addition of 2% TCP had a favorable effect on consumer preferences in all attributes. Based on overall observations, cookies with 2% TCP can take advantage of the functional properties of TCP without sacrificing consumer acceptability.
Keywords
cookie; Taraxacum coreanum powder; quality; antioxidant properties; consumer acceptance;
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Times Cited By KSCI : 17  (Citation Analysis)
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