Abstract
This study was conducted to determine the quality properties, phytochemical
compounds, and antioxidant activities of cookies prepared by replacing wheat
flour with 0%, 2%, 4%, and 6% aronia powder. The
moisture content of the cookies decreased as the amount of aronia powder added
increased. In contrast, the ash, crude protein, and crude fat content of the
cookies did not differ between the control cookie and the cookies prepared with
2-6% aronia powder. The spreadability, leavening rate, loss rate and pH
decreased with increasing aronia powder content. Compared to the control cookie,
the lightness of the cookies decreased, but the redness and yellowness of the
cookies increased as the amount of aronia powder added increased. The total
polyphenol content of the cookies increased with increasing aronia powder
content. The antioxidant activity of the cookies increased significantly as to
the amount of aronia powder added increased compared to that of control cookie.
Based on the these results, it is concluded that adding aronia powder to cookies
increases antioxidant activity.
Funder
National Research Foundation of Korea
Publisher
The Korean Society of Food Preservation
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