흰목이버섯 분말을 첨가한 쿠키 품질 특성

Abstract

The purpose of this study is to evaluate the quality characteristics and the antioxidant activity in developing cookies using Tremella fuciformis Berk powder. Cookies were made of different concentrations (0%, 4%, 8%, 12% and 16% of the flour quantity) of Tremella fuciformis Berk powder. Density of cookie dough, pH, moisture content, spread factor, hardness, color, antioxidant activity, and sensory attributes of cookies were measured. The pH of cookie dough decreased as the amount of Tremella fuciformis Berk powder increased. The moisture content ranged from 6.06% to 9.74% and was the highest among the control groups. The polyphenol content and DPPH radical scavenging activity increased accordingly with increase of Tremella fuciformis Berk powder level. According to sensory evaluation, 8% was preferred the most in terms of color, flavor, taste, appearance, texture, and overall palatability. Therefore, it’s considered that cookies prepared by adding Tremella fuciformis Berk powder has a high value as functional food source and is likely to be used as an ingredient for health and various product developments.