Quality Characteristics of Cookies Added with Guava(Psidium guajava L.) Leaf Powder

Abstract

We investigated the quality characteristics of cookies prepared after the addition of various concentration of used guava leaf powder(0%, 1%, 3%, 5%, all w/w) as a substitute for flour. In this study, as guava leaf powder concentration rose, there was a decrease in the water content level. In addition, color, spread factor, hardness and sensory evaluation of the cookies were examined. The results showed that with an increase in guava leaf powder concentration, the L value decreased significantly, while the values for a and b of cookies increased when more guava leaf power was added to cookies. The spread factor of cookies decreased, but the hardness of cookies increased significantly, as guava leaf powder concentration increased. Cookies containing 0% and 3% of guava leaf powder showed a similar sensory evaluation score in terms of color, taste and flavor of the cookies. In the case of texture and overall consumer acceptability, cookies with 3% of guava leaf powder showed the highest score.

Effects of fats and oils on the quality characteristics of rice scone

“…로 대체하거나 기능성 재료들을 첨가한 스콘류의 제품 선호 도가 높다. 국내에서도 기능성 쌀 (10), 흑미가루 (11), 쌀가 루(12) 등을 밀가루의 대체 재료로 이용한 연구들과 아로니 아 (13), 맥문동 (14), 초석잠과 인삼 (15), 모링가잎 분말 (16), 렌틸콩 (17) 등과 같은 기능성 재료들을 쿠키에 이용한 연구 들이 보고되었다.…”