This study was conducted to develop rice cookies added with young persimmon fruits. Effects of varying amounts (0-12%) of the fruit powder from a young astringent persimmon fruit (picked at July) on the quality characteristics of rice cookies were studied. Ingredients [rice (Oryza sativa subsp. japonica ‘Ilpum’) flours, persimmon (Diospyros kaki Thunb. ‘Cheongdobansi’) powder, sugar, butter, salt, baking powder, egg] were mixed, cut (thickness 3 mm, diameter 35 mm), baked at 170-180℃ for 9 min, cooled, and packaged in polyethylene/nylon bags. The loss rate and spread factor after baking of cookies increased and then decreased with an increase in the amount of fruit powder added. The moisture content and color values (L* and a*) of cookies decreased with an increase in the amount of the persimmon powder added. Phenolic compounds content and DPPH radicals scavenging activity increased with an increase in persimmon powder content; in particular, the DPPH activity of the cookies sharply increased after the addition of 3% persimmon powder. These results suggest that the addition of the young persimmon fruit powder affected the quality characteristics of rice cookies and this fruit powder (approximately 3%) can be utilized as an additive during rice cookie processing.

• Jong-Hwan Seong(Department of Food Science and Technology, Pusan National University, 부산대학교 식품공학과) | 성종환 Corresponding author
• Han-Sol Park(Department of Food Science and Technology, Pusan National University, 부산대학교 식품공학과) | 박한솔
• Hun-Sik Chung(Department of Food Science and Technology, Pusan National University, 부산대학교 식품공학과) | 정헌식
• Dong-Seob Kim(Department of Food Science and Technology, Pusan National University, 부산대학교 식품공학과) | 김동섭
• Han-Soo Kim(Department of Food Science and Technology, Pusan National University, 부산대학교 식품공학과) | 김한수
• Young-Guen Lee(Department of Food Science and Technology, Pusan National University, 부산대학교 식품공학과) | 이영근