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Black tomato (Lycopersicum esculentum) is known to have more β-carotene, lycopene, and vitamin C than general red- colored tomatoes. In this study, we evaluated the quality properties, antioxidant activities and sensory characteristics of black tomato cookies. Cookies were prepared by replacing 0, 1, 3, 5, and 7% of flour with black tomato powder. Density of black tomato cookies tended to be decreased between control (1.20) and 3% added groups (1.12). pH value was decreased from control (6.66) to 7% added group (5.16). Spread factor and loss rate were increased with increasing amounts of black tomato powder. Hardness was gradually increased from 107.77 g/cm2 in control to 170.50 g/cm2 in 7% added group. Color measurement indicated that L-value (brightness) was highest in control (70.46) and lowest in 7% added group (45.23); whereas, a-value (redness) increased while b-value (yellowness) tended to decrease with increasing amounts of black tomato powder. Total polyphenol contents and DPPH radical scavenging activities were directly proportional to the amount of black tomato powder. Consumer preference scores in color and flavor of black tomato powder added group were higher than those of control. Characteristic strength test was not significantly different among the groups. Overall, the results indicated that adding 5% black tomato powder is desirable for making black tomato cookies.
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참고문헌 (40)
참고문헌 신청
AACC / 2000 / Approved Methods of the American Association of Cereal Chemists: Methods 10-50D. Vol 1
Abdel-Samie MAS / 2010 / Effects of cumin and ginger as antioxidants on dough mixing properties and cookie quality / Cereal Chem 87:454~460
Aksoylu Z / 2015 / Effects of blueberry, grape seed powder and poppy seed incorporation on physicochemical and sensory properties of biscuit / J Food Quality 38:164~174
Balasundram N / 2006 / Phenolic compounds in plants and agri-industrial by-products : antioxidant activity, occurrence, and potential uses / Food Chem 99:191~203
Borghesi E / 2011 / Effects of salinity stress on carotenoids, anthocyanins, and color of diverse tomato genotypes / J Agr Food Chem 59:11676~11682
Abdel-Samie MAS / 2010 / Effects of cumin and ginger as antioxidants on dough mixing properties and cookie quality / Cereal Chem 87:454~460
Aksoylu Z / 2015 / Effects of blueberry, grape seed powder and poppy seed incorporation on physicochemical and sensory properties of biscuit / J Food Quality 38:164~174
Balasundram N / 2006 / Phenolic compounds in plants and agri-industrial by-products : antioxidant activity, occurrence, and potential uses / Food Chem 99:191~203
Borghesi E / 2011 / Effects of salinity stress on carotenoids, anthocyanins, and color of diverse tomato genotypes / J Agr Food Chem 59:11676~11682
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