• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.3
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• pp.366-371
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• 2016

This study examined the quality characteristics of meringue cookies added with tomato powder (0, 5, 10, and 15%). The pH of dough significantly decreased with higher tomato powder content. Spreadability, loss rate, and expansion rate also decreased with higher tomato powder content. The lightness of meringue cookies significantly decreased with addition of tomato powder, whereas redness and yellowness increased significantly with addition of tomato powders. Hardness of meringue cookies decreased significantly with addition of tomato powder. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activities and total phenol contents significantly increased as tomato powder content increased. In the sensory evaluation, sensory scores for color, flavor, taste, and overall acceptability were highest in the 5% tomato powder meringue cookies. Thus, our results suggest that the optimum amount of tomato powder to add to cookies is 5%.