Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics and Antioxidant Activity of Cookies with Stevia Powder

스테비아 분말을 첨가한 쿠키의 품질특성과 항산화 활성

  • Yoo, Seung-Seok (Dept. of Culinary & Food Service Management, Sejong University) ;
  • Hong, Yeo-Joo (Dept. of Culinary & Food Service Management, Sejong University)
  • 유승석 (세종대학교 조리외식경영학과) ;
  • 홍여주 (세종대학교 조리외식경영학과)
  • Published : 2012.12.31
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Abstract

The purpose of this study was to propose optimal mixing proportion by adding stevia in powder form, which are low caloric and high intensity sweetener to cookies, and to determine the characteristic of product. It reduced the average sugar content of cookies to 50%, processed stevia powder, add them in 2, 4, 6, and 8% to make cookies and measured various product characteristics, including anti-oxidant activity. The antioxidant activity was highly correlated with the total phenolic composition of stevia cookies (r=0.967). Total phenolic contents and DPPH free radical scavenging activity of cookies significantly increased with increasing stevia powder. The bulk density of the dough, spread factor and the hardness, total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing stevia powder, while the pH of the dough, and L values of the cookies decreased with increasing stevia powder content (p<0.001). Additionally, the consumer acceptability scores for the 4% stevia cookie groups ranked significantly (p<0.001) higher than those of the other groups in color, taste, flavor, sweetness and overall preference. All the take together, the results of this study suggest that stevia powder is a good ingredient for increasing the consumer acceptability and the functionality of cookies.

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References

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