This study was conducted to investigate the quality characteristics and antioxidant properties of cookies supplemented with 1-4% (w/w) persimmon leaf powder (PLP). pH and density of cookie dough increased significantly but moisture content decreased significantly with increasing levels of PLP (p<0.05). The spread ratio and loss rate of cookies decreased significantly with increasing levels of PLP (p<0.05). Lightness (L*), redness (a*), and yellowness (b*) decreased significantly with higher amount of PLP (p<0.05). The use of PLP significantly increased the hardness of cookies while 2,2-diphenyl- 1-picrylhydrazyl (DPPH) and 2,2’-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities were significantly elevated (p<0.05). The consumer acceptance test indicated that the addition of PLP up to 2% had a favorable effect on the consumer preferences in most attributes. Based on the overall observations, cookies with 2% PLP can take advantage of the functional properties of PLP without sacrificing consumer acceptability.

• Jeong Ah Lim(Department of Food Science and Engineering, Daegu University)
• Jun Ho Lee(Department of Food Science and Engineering, Daegu University)