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pp.317-323
We investigated the quality characteristics of cookies prepared after the addition of various concentration of used guava leaf powder(0%, 1%, 3%, 5%, all w/w) as a substitute for flour. In this study, as guava leaf powder concentration rose, there was a decrease in the water content level. In addition, color, spread factor, hardness and sensory evaluation of the cookies were examined. The results showed that with an increase in guava leaf powder concentration, the L value decreased significantly, while the values for a and b of cookies increased when more guava leaf power was added to cookies. The spread factor of cookies decreased, but the hardness of cookies increased significantly, as guava leaf powder concentration increased. Cookies containing 0% and 3% of guava leaf powder showed a similar sensory evaluation score in terms of color, taste and flavor of the cookies. In the case of texture and overall consumer acceptability, cookies with 3% of guava leaf powder showed the highest score.
