Quality Characteristics of Cookies Prepared with Loquat (Eriobotrya japonica Lindl.) Leaf Powder
비파잎 분말을 첨가한 쿠키의 품질특성

Hee-Sook Cho, Kyung-Hee Kim
2013 Journal of the Korean Society of Food Science and Nutrition  
The purpose of this study is to investigate the quality characteristics of cookies prepared with Loquat (Eriobotrya japonica Lindl.) leaf powder (0, 1, 2, 3, and 4%) for flour. The pH of cookie dough decreased significantly in response to the addition of all levels of Loquat leaf powder (LLP). The spread factor of the cookies also increased significantly with more LLP content added to the cookies recipe. In addition, Hunter's color L and a values significantly decreased with increasing LLP
more » ... nt, whereas the b value was increased. According to hardness measurements, the substitution of 1~4% for LLP resulted in increased hardness when samples were compared to the control. Moreover, the addition of LLP resulted in increased DPPH free radical scavenging activity when compared to the control. The results of sensory evaluation showed that the cookies containing 2% had the highest scores.
doi:10.3746/jkfn.2013.42.11.1799 fatcat:coid3fvutjhw5c7bn2c4jnsksy