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http://dx.doi.org/10.11002/kjfp.2014.21.1.146

Quality characteristics of cookies added with jujube powder  

Kim, Min Jung (Department of Food Science and Engineering, Daegu University)
Choi, Ji Eun (Department of Food Science and Engineering, Daegu University)
Lee, Jun Ho (Department of Food Science and Engineering, Daegu University)
Publication Information
Food Science and Preservation / v.21, no.1, 2014 , pp. 146-150 More about this Journal
Abstract
The feasibility of incorporating jujube powder as a value-added food ingredient in cookies was investigated. The amount of jujube powder added (0~20%) was found to have significantly affected the cookie quality (p<0.05). Furthermore, the pH ranged from 6.16 to 6.69, and moisture content gradually increased from 4.11% to 4.76%, while the spread ratio and loss rate have significantly decreased with the increasing levels of the powder added (p<0.05). Lightness decreased; however, the redness and yellowness, as well as hardness, have significantly increased with the higher amount of jujube powder in the formulation (p<0.05). In addition, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity was significantly increased (p<0.05) without remarkable differences between the control and 5% sample, and 15% and 20% sample (p>0.05). The consumer acceptance test indicated that the addition of jujube powder of up to 10% had a favorable effect on the consumer preferences in general. Based on the overall observation, the cookies with 5~10% jujube powder is recommended for taking advantage of the functional properties of jujube powder without sacrificing the sensory quality.
Keywords
cookies; jujube powder; quality; antioxidant property; consumer acceptance;
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Times Cited By KSCI : 25  (Citation Analysis)
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