카카오 닙스 분말을 첨가한 쿠키의 항산화 활성 및 품질특성

Abstract

Purpose: This study examined the antioxidant activity and quality characteristics of cookies prepared with cacao nibs powder. Methods: Cookies were prepared with various concentrations of cacao nibs powder (1%, 3%, 5% and 7% of the total materials). The antioxidant activity was examined by DPPH free radical scavenging assay, ABTS radical cation scavenging assay, and by determining the total phenolic and flavonoid content of both the cacao nibs powder and cookies. To evaluate the quality characteristics of the cookies, bulk density and pH of the dough, moisture content, spread factor, baking loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. Results: The total phenolic and flavonoid content, DPPH free radical scavenging activity, and ABTS radical cation scavenging activity of the cookies significantly increased with increasing content of cacao nibs powder (p<0.05). Quality characteristics such as the spread ratio, the pH of the dough, a values, and hardness of the cookies significantly increased (p<0.05), while moisture content, L values, and b values significantly decreased with the increasing levels of cacao nibs powder (p<0.05). The consumer acceptability score of cookies with 3% cacao nibs ranked as being significantly (p<0.05) higher than that of the other groups in overall preference, appearance, taste and texture. Conclusion: Based on these results, we suggest that cacao nibs are a good ingredient for increasing consumer acceptability and enhancing the functionality of cookies.