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Comparative effects of aronia and blackberry extract on the cookie making quality
- 언어ENG
- URLhttps://db.koreascholar.com/Article/Detail/352814
Evaluation of the antioxidant activity of the bakery products is important in order to establish healthy consumption patterns. Aronia and blackberry extract at different levels (0%, 5%, 10%, 15%, and 20%) were used to investigate their comparative effects on the physical properties and antioxidant capacity of cookies. The final cookies were evaluated for physicochemical and sensory properties as well as total phenol content, DPPH radical scavenging activity, and FRAP assay. Substitution of aronia and blackberry extracts significantly (p<0.05) increased the moisture content and spread ratio compared to the control that did not contain the extract. However, types of the extract (aronia or blackberry) did not significantly affects the moisture and spread ratio of cookies at the same concentrations (p>0.05). The lightness and yellowness values of cookies were decreased while the redness value was increased by the amount of the extract compared to control (p<0.05). For textural properties, the hardness and chewiness of cookies were increased by the concentration of extract, and highest at 20% of both extracts. Polyphenol content in the cookies was increased with the concentration of the extract added into the cookies. Consistently, the antioxidant activity was significantly increased as the concentration of the extract was increased (p<0.05). Cookies with aronia extract showed higher antioxidant activity compared to that with blackberry (p<0.05), due to the presence of higher content of polyphenol. In terms of appearance, flavor, taste, texture and overall acceptability, the sensory evaluation scores of cookies with 20% aronia and 10% blackberry were significantly higher compared to the control (p<0.05). Based on above result, using more than 10% of the aronia or blackberry extracts would appropriate for making cookies.
