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신언환,송아람,함장원 강원대학교 농업생명과학연구원 2020 강원 농업생명환경연구 Vol.32 No.3
In this study, we aimed to evaluate the quality characteristics and antioxidant activity ofcookies prepared using butternut squash (Cucurbita moschata, BS) powder. Cookies were prepared using different concentrations (0, 3, 6, 9, and 16% of the flour quantity) of BS powder. Cookies were subjected to several physicochemical analyses (cookie dough density, pH, moisture content, spread factor, hardness, and antioxidant activity) and evaluated for consumer acceptance by sensory analysis. The pH and density of the cookie dough decreased as the amount of BS powder increased. The moisture content and spread factor were higher in the cookies containing BS powder than those in the control cookies. Furthermore, the L-value decreased with an increasing amount of hibiscus powder, while the a-value and b-value increased. Moreover, the incorporation of BS powder decreased the hardness of the cookies, and the polyphenol content and DPPH radical scavenging activity increased with an increase in BS powder content. The sensory evaluation established that cookies prepared using 6% BS powder were preferred the most in terms of color, flavor, taste, texture, and overall acceptability. Therefore, this study suggests that cookies prepared by incorporating BS powder have high value as a functional food source and are likely to be used as ingredients for the development of healthy foods and other products.
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