• Journal of the Korean Dietetic Association
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• v.27 no.3
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• pp.191-200
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• 2021

This study was carried out to investigate the effect of the addition of Taraxacum coreamm powder (TCP) (1%, 3%, 5%, 7%) on the quality of pound cake. The specific gravity of the pound cake increased, but the pH of the pound cake significantly decreased with the addition of Taraxacum coreamm powder. The weight of the pound cake slightly increased, whereas the volume and specific loaf volume decreased with the addition of TCP. The texture analysis showed that hardness, chewiness, and gumminess were higher with the addition of TCP than in the control group. The L and a value of the pound cake decreased, whereas the b value increased with the addition of TCP. The moisture content and the DPPH radical scavenging activities of the pound cake increased as percentages of TCP significantly increased.

• The Korean Journal of Food And Nutrition
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• v.34 no.4
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• pp.415-422
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• 2021

This study assessed the preparation and quality characteristics of cookies prepared from Taraxacum coreamm powder (TCP) (0, 2, 4, 6, 8%) substituting wheat flour. The pH of the cookie dough significantly decreased with increasing TCP. However the density of the cookie dough was not significantly different among the test groups. The baking loss rate of the groups with TCP was slightly lower, whereas the moisture content was higher than the control group. The spread factor of the cookies decreased significantly with increasing TCP. The hardness of the cookies increased as TCP increased. In Hunter's color value, the L and a value of the cookies decreased with increasing TCP, while the b value increased. The DPPH radical scavenging activity of the cookies significantly increased with increasing TCP. Based on the above results, this study suggested that TCP can be a good ingredient to increase the functionality of cookies.