Physicochemical and sensory characteristics of cookies with added purple kohlrabi powder

Abstract

In this study, the quality characteristics of cookies with added purple kohlrabi (Brassica oleracea var. gongylodes) powder were investigated and analyzed through chemical and sensory evaluation. Samples were prepared with different levels (0, 1, 3, and 5%) of freeze-dried kohlrabi powder. The addition of Kolarbi powder decreased the moisture and fat contents, but the ash content was significantly increased (p<0.05). The pH and density of the cookie dough decreased significantly with the increasing levels of kohlrabi powder added (p<0.05). The spread ratio of the cookies generally decreased as more kohlrabi powder was added, but the decrease was not statistically significant. The hardness of the cookies increased significantly, however, with the increasing levels of kohlrabi powder added (p<0.05). The Hunter's color L, a, and b values significantly decreased with increasing kohlrabi powder compared to those of the control (p<0.05). In the sensory evaluation, the cookies to which 3 and 5% kohlrabi powder were added showed remarkably higher values for color, taste and appearance. These results suggest that purple kohlrabi powder is a good ingredient for improving the sensory and quality characteristics of cookies.

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

“…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. Similar observations have been reported for cookies incorporated with jujube (Kim et al, 2014), purple kohlrabi (Cha et al, 2014), Spergularia marina (Son et al, 2015), and Codonopsis lanceolata (Song and Lee, 2014) powders.…”

“…However, the water in the PCP cookie formulation is already limited; as a result, the dough remained harder and a lower spread ratio was observed for the PCP-substituted cookies. Similar decreasing trends with respect to the level of ingredient substitution were reported for cookies made from powers of 0-20% jujube (Kim et al, 2014), 0-5% purple kohlrabi (Cha et al, 2014), 0-8% acaiberry (Choi et al, 2014), 0-9% Spergularia marina (Son et al, 2015), 0-70% yam (Suriya et al, 2017), and 0-50% pearl millet (Kulthe et al, 2017). The loss rate appeared to generally decrease with increasing amounts of added PCP in the cookie formulation; however, no significant differences were observed among the samples (p>0.05), which is due to the fact that PCP was introduced into the recipe, which prevents moisture loss during baking process through physicochemical interaction between PCP and the cookie dough that causes bound water to form.…”

“…Rapidly growing concerns about healthy diets have led to studies on wheat-based products supplemented with new natural value-added food ingredients. Cookies with these characteristics have been produced from blends of wheat and powders of chlorella (Bang et al, 2013), jujube (Kim et al, 2014), purple kohlrabi (Cha et al, 2014), acaiberry , Spergularia marina (Son et al, 2015), burdock (Lee, 2017), Takju pomace (Im et al, 2017), Lentinus edodes (Kim and Chung, 2017) and young persimmon fruit (Seong et al, 2017), to name a few. However, there appears to be no information on the use of pak choi in cookie-making.…”