Abstract
This study investigated the changes in the quality characteristics and antioxidant properties of rice cookies containing marigold powder. Rice cookies were prepared with different quantities (0, 1, 3, 5, and 7 % marigold powder / 300 g of the weak rice flour) and marigold powder. The addition of marigold powder increased the crude fat and crude ash content, whereas the moisture and crude protein content of rice cookies showed a decrease. The hardness, a and b values, total polyphenol content, and the DPPH and ABTS radical scavenging activities of the rice cookies increased with increasing amount of marigold powder. The pH and bulk density of the dough, the spread factor, loss rate, leavening rate, and L value of rice cookies decreased with increasing marigold powder content. The results of the study show that marigold can be used as a natural antioxidant, and the quality characteristics of gluten-free rice cookies could be enhanced by the addition of marigold powder.
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