Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Effect of Addition of Pomegranate Powder on the Physicochemical and Sensory Qualities of Cookies

  • Lee, Jun Ho (Department of Food Science & Engineering, Daegu University) ;
  • Choi, Jeong In (Department of Food Science & Engineering, Daegu University)
  • Received : 2013.12.15
  • Accepted : 2014.01.13
  • Published : 2014.02.28
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Abstract

Cookie samples were prepared with pomegranate powder (PP) substituted for 0%, 5%, 10%, 15%, and 20% of the wheat flour. The effect of increased levels of PP on the physicochemical properties and consumer acceptance of cookies was investigated. With the addition of PP, the pH and moisture content of both cookie dough and cookies decreased while the soluble solids content increased significantly (p < 0.05). Also lightness ($L^*$) decreased and redness ($a^*$) increased significantly with increasing amounts of PP in the cookies (p < 0.05). Hardness increased from 14.05 N for the control to 22.44 N for 20% PP (p < 0.05). In general, the total polyphenol content (TPC) of the cookies increased significantly with the addition of PP (p < 0.05). Acceptability ratings indicated that 10% PP content provided the optimum supplementation level for the highest consumer acceptability of the fortified cookies.

Keywords

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