Quality characteristics of cookies with Aloe vera L. powder = 알로에(Aloe vera L.) 분말을 첨가한 쿠키의 품질 특성

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Title
Quality characteristics of cookies with Aloe vera L. powder = 알로에(Aloe vera L.) 분말을 첨가한 쿠키의 품질 특성
Author(s)
E J Jeong; Moon Soo Rhee; K P Kim; B H Bang
Bibliographic Citation
Korean Journal of Food & Nutrition, vol. 27, no. 4, pp. 588-595
Publication Year
2014
Abstract
Aloe is an attractive potential food source because it has functional uses. It has been widely used as a well-being food and drink. The antioxidant activity was estimated by measuring DPPH free radical scavenging activity. We investigated the quality characteristics of cookies prepared by adding various concentrations of aloe powder (0%, 1%, 3%, 5%, all w/w) as a substitute for flour. In this study, the DPPH free radical scavenging activity, moisture content, and hardness of cookies significantly increased with increasing aloe powder, while the pH, spread factor and L and b values slightly decreased. Sensory evaluation scores in terms of texture were shown to be very similar statistically, but color, flavor, taste, and overall acceptability scores were lower than the control. As a result of this study, the quality of cookies with the addition of 1% aloe powder were the most suitable in terms of taste, flavor, texture, and sensory properties.
Keyword
aloe (Aloe vera L.) powdercookiesquality characteristics
ISSN
I000-0048
Publisher
Korea Soc-Assoc-Inst
DOI
http://dx.doi.org/10.9799/ksfan.2014.27.4.588
Type
Article
Appears in Collections:
Jeonbuk Branch Institute > Biological Resource Center > 1. Journal Articles
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