• Culinary science and hospitality research
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• v.21 no.6
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• pp.182-194
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• 2015

The aim of this study was to propose a mixing proportion by adding Rubus suavissimus powder, and to determine the characteristic of the product. The spread factor and the hardness, moisture contents, and soluble solids content of the cookies significantly increased with an increase in Rubus suavissimus powder, although the pH of the dough, and L values of the cookies decreased when increasing the Rubus suavissimus powder content (p<0.001). Total phenolic contents and DPPH free radical scavenging activity of cookies significantly increased when more Rubus suavissimus powder was added. The antioxidant activity was highly correlated with the total phenolic composition of sweet tea leaf cookies(r=0.976). Additionally, the consumer acceptability scores for the 6% sweet tea leaf cookie groups ranked significantly(p<0.001) higher than those of the other groups in overall preference. In conclusion, the results of this study suggest that Rubus suavissimus powder is a good ingredient for increasing the functionality of cookies.