• Culinary science and hospitality research
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• v.21 no.4
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• pp.42-54
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• 2015

The purpose of this study was to investigate the quality characteristics of cookies prepared with dropwort powder(0, 2, 4, 6, and 8%) for flour. The bulk density of cookie dough of groups with dropwort powder shows significantly differences when compared to the control group. The pH of cookie dough and cookies were decreased by addition of dropwort powder. The moisture content of the groups with dropwort powder was higher than that of the control group. The weight and width of the groups with dropwort powder was lower than those of the control group. The spread ratio of the groups with dropwort powder was lower but the loss rate of cookies was higher than those of the control group. In color, the L, a, and b value was decreased significantly by addition of dropwort powder. The hardness of the groups with 2% and 4% dropwort powder was higher than that of the control group. DPPH radical scavenging activity of the control group was 20.62%, whereas the groups with dropwort powder ranged from 32.11~65.10%. Sensory evaluation scores in terms of appearance, flavor, taste, texture, and overall preference of groups with 2% and 4% of dropwort powder did not show any significantly differences when compared to the control group. Based on the above results, using less than 4% of the dropwort powder would be proper to make cookies.