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2020 Vol.32, Issue 3 Preview Page

Research Article

Quality Characteristics and Antioxidant Activity of Cookies Prepared Using Butternut Squash (Cucurbita moschata) Powder

땅콩호박 분말 첨가 쿠키의 품질특성 및 항산화 연구

E. H. Shin1
,
A. R. Song2
,
J. W. Ham3†
신 언환1
,
송 아람2
,
함 장원3†
1Professor, Department of Hotel Culinary Arts and Bakery, Ulsan College
2Student, Department of Hotel Culinary Arts and Bakery, Ulsan College
3Department Head, Boulangerie De Rencontre
1울산과학대학교 호텔조리제빵과 교수
2울산과학대학교 호텔조리제빵과 학생
3랑콩뜨레과자점 부장
*sihn@uc.ac.kr
31 December 2020. pp. 388-399
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Abstract

In this study, we aimed to evaluate the quality characteristics and antioxidant activity ofcookies prepared using butternut squash (Cucurbita moschata, BS) powder. Cookies were prepared using different concentrations (0, 3, 6, 9, and 16% of the flour quantity) of BS powder. Cookies were subjected to several physicochemical analyses (cookie dough density, pH, moisture content, spread factor, hardness, and antioxidant activity) and evaluated for consumer acceptance by sensory analysis. The pH and density of the cookie dough decreased as the amount of BS powder increased. The moisture content and spread factor were higher in the cookies containing BS powder than those in the control cookies. Furthermore, the L-value decreased with an increasing amount of hibiscus powder, while the a-value and b-value increased. Moreover, the incorporation of BS powder decreased the hardness of the cookies, and the polyphenol content and DPPH radical scavenging activity increased with an increase in BS powder content. The sensory evaluation established that cookies prepared using 6% BS powder were preferred the most in terms of color, flavor, taste, texture, and overall acceptability. Therefore, this study suggests that cookies prepared by incorporating BS powder have high value as a functional food source and are likely to be used as ingredients for the development of healthy foods and other products.

Keywords
Antioxidant activity
Cookies
Cucurbita moschata powder
Quality characteristics
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Information
  • Publisher :Agriculture and Life Sciences Research Institute, Kangwon National University
  • Publisher(Ko) :None
  • Journal Title :Journal of Agricultural, Life and Environmental Sciences
  • Volume : 32
  • No :3
  • Pages :388-399
  • Received Date : 2020-10-13
  • Revised Date : 2020-12-06
  • Accepted Date : 2020-12-08
  • DOI :https://doi.org/10.22698/jales.20200033
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