• Korean Journal of Human Ecology
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• v.23 no.3
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• pp.443-452
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• 2014

In this study, we assessed the quality characteristics and antioxidant activity of cookies containing various concentrations (0, 3, 6, 9 and 12%) of baekbokrung powder(BBP). To analyze quality characteristics, density and pH of dough, spread factor, moisture content, color(L, a, b), hardness, total polyphenol content, DPPH radical scavenging activity and sensory properties were measured. Moisture content, a value, hardness, total polyphenol content, and DPPH radical scavenging activity of the cookies significantly increased with increasing content of BBP, whereas pH and density of the dough, spread factor, L and b value of the cookies significantly decreased. The results of sensory properties showed that cookies made with 3% and 6% BBP did not differ significantly from the control, in color, taste and overall quality. Texture scores for the 3% and 6% BBP group ranked significantly higher than those of the other groups. Taken together, the result of this study suggest that BBP is a good ingredient for increasing the consumer acceptability and functionality of cookies.