모링가잎 분말을 첨가한 쿠키의 품질 특성 및 항산화 활성
Quality Characteristics and Antioxidant Activity of Cookies Added with Moringa (Moringa oleifera L.) Leaf Powder
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In this study, the quality characteristics of cookies added with moringa leaf powder were measured to determine the optimal mixing ratio (0, 1, 3, 5, and 7%). Among the types of fatty acids in cookies, palmitic acid had the highest content at 21.507 mg/mL. Spread ratio was highest at 7.74 in cookies with 3% addition. The width of cookies ranged from 5.25 to 5.03% in all addition groups, and the specific volume decreased to the range of 128.28 to 103.07 mL/g. In Hunter's color scale, L and a value decreased as the amount of moringa added increased, but b value increased. In texture, hardness, gumminess, and chewiness increased to 72.73 92.97 g, 21.10 31.23 g, and 1.32 2.12 mJ each, significantly. The total polyphenol content (503.10 1,033.01 μg GAE/mL), the DPPH free radical scavenging activity (29.93 38.42%) and the ABTS radical scavenging activity (57.15 72.15%) of cookies increased significantly with the increase in the amount of moringa leaf powder. In sensory evaluation, cookies containing 3% moringa leaf powder showed a high score with regard to taste, color, flavor, appearance, texture, and overall acceptability. It was determined that adding 3% of moringa leaf powder when making cookies would be most appropriate in terms of quality and preference.
Abstract
In this study, the quality characteristics of cookies added with moringa leaf powder were measured to determine the optimal mixing ratio (0, 1, 3, 5, and 7%). Among the types of fatty acids in cookies, palmitic acid had the highest content at 21.507 mg/mL. Spread ratio was highest at 7.74 in cookies with 3% addition. The width of cookies ranged from 5.25 to 5.03% in all addition groups, and the specific volume decreased to the range of 128.28 to 103.07 mL/g. In Hunter's color scale, L and a value decreased as the amount of moringa added increased, but b value increased. In texture, hardness, gumminess, and chewiness increased to 72.73 92.97 g, 21.10 31.23 g, and 1.32 2.12 mJ each, significantly. The total polyphenol content (503.10 1,033.01 μg GAE/mL), the DPPH free radical scavenging activity (29.93 38.42%) and the ABTS radical scavenging activity (57.15 72.15%) of cookies increased significantly with the increase in the amount of moringa leaf powder. In sensory evaluation, cookies containing 3% moringa leaf powder showed a high score with regard to taste, color, flavor, appearance, texture, and overall acceptability. It was determined that adding 3% of moringa leaf powder when making cookies would be most appropriate in terms of quality and preference.