프리카 분말을 첨가한 쿠키의 품질 특성, 항산화 활성 및 소비자 기호도 조사

Abstract

This study was conducted to analyze the effect of freekeh powder on the characteristics, antioxidant activities, and sensory properties of cookies then to suggest the optimal ratio of freekeh powder in cookies. Cookies were prepared with five different levels (0%, 5%, 10%, 15%, and 20%) of freekeh powder. The baking loss rate, spread factor, and leavening rate significantly decreased as the amount of freekeh powder increased (p<0.05). The density was similar in all samples (1 g/mL). The pH and moisture content of cookies were increased as the amount of freekeh powder increased (p<0.05). The L-value of cookie dough was the highest on F5 (82.31) while the a-value of cookie dough was the highest on F20 (−2.21). The b-value of cookie dough was the highest on F20 (22.36). The L-value of cookie was the highest on F5 (77.52) while the a-value of cookie dough was the highest on control (3.28). The b-value of cookie was the highest on F20 (22.23). The polyphenol and flavonoid content were slightly increased as the amount of freekeh powder increased (p<0.05). However, there was no significant difference in FRAP of cookies (p<0.05). The overall acceptability of the sensory properties revealed that F5 was the highest. These results suggest that the addition of 5% freekeh powder is suitable for improving the consumer acceptability and functionality of cookies. Such a functional-added product would likely promote the acceptance of freekeh to the benefit of the baking production and human health.