Effect of dried Hovenia dulcis fruit powder on quality characteristics and antioxidant properties of cookies

Abstract

Hovenia dulcis fruit powder (HFP) has shown diverse functional activities; thus, it is rational to incorporate HFP into suitable food products with enhanced nutritional and functional quality, and their incorporation into bakery products such as cookies could be a good alternative for the increase of consumption. The aim of this study was to examine the effect of HFP addition on the quality characteristics of cookies. The pH of cookie doughs ranged from 5.80-6.34, with no remarkable differences by HFP addition. Density of cookie doughs significantly decreased upon addition of HFP (p<0.05), but there were no significant differences among samples added with HFP (p>0.05). Moisture content and spread factor of cookies significantly increased with higher content of HFP in the formulation (p<0.05). For color values of cookie surface, L* and b*-values decreased while a*-value increased as a result of HFP substitution (p<0.05). 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6sulphonic acid (ABTS) radical scavenging activities were significantly increased (p<0.05) with higher substitution of HFP, showing a positive correlation. Hedonic sensory results indicated that cookies supplemented with 4% HFP received the most favorable acceptance scores for sensory attributes. Overall, HFP-added cookies could be developed with improved physicochemical qualities without sacrificing consumer acceptability.

Quality and antioxidant properties of wheat cookies supplemented with pak choi powder

“…Therefore, it seems that PCP supplementation produces cookies of slightly lower pH than regular cookies. Similar reduction in pH were observed for cookie doughs incorporated with Hovenia dulcis fruit powder (Park et al, 2017) and burdock powder (Lee, 2017), which is probably due to the weakly acidic nature of the powder supplemented; the pH of PCP was determined to be 6.26 in this study.…”

“…The addition of PCP resulted in increases in the redness (a*) but decreases in the yellowness (b*) compared to those of the control, which is attributable to the distinctive color changes brought about by the PCP replacing wheat flour at different levels. These results are in accordance with the findings reported for cookies supplemented with Hovenia dulcis fruit powder (Park et al, 2017), acorn powder (Joo et al, 2013), and sesame peels flour (Zouari et al, 2016). The surface color generated during baking process is probably due to Maillard reactions between reducing sugars and amino acids (Chevallier et al, 2000), while the dextrinization of starch and sugar caramelization, which are induced by heating, also affects the color formed in cookies during baking (Chung et al, 2014).…”

“…Increasing levels of PCP were observed to remarkably increase the cookie hardness, from 18.20 N at 0% PCP to 33.22 N at 8% of substitution. The hardness values of the PCP cookies were found to be in the range of values reported by others (Lee, 2017;Park et al, 2017). The higher amount of gluten formed due to the lower water content caused by the high water-holding capacity of PCP (Kim et al, 2014) might explain the increasing hardness values of the PCP-substituted cookies.…”

“…ABTS also showed a similar increasing trend with increasing amount of PCP substitution. Cookies supplemented with Hovenia dulcis fruit (Park et al, 2017) and burdock (Lee, 2017) powders showed similarly improved antioxidant activities. Baking has also been reported to increase the antioxidant activities of cookies (Chauhan et al, 2015) due to the dark-brown pigments formed during baking that have been reported to provide antioxidant properties (Zilic et al, 2016).…”

“…Hence, adding Brassica vegetable powder to cookies may be a promising and health-promoting strategy for increasing the consumption of healthy food ingredients in a convenient diet (Klopsch et al, 2019). Cookies are a valuable supplementation vehicle for nutritional improvement (Zucco et al, 2011) and can easily serve as a good source of energy and refreshment in the form of a readyto-eat convenience food (Park et al, 2017;Tae et al, 2015).…”