Abstract
Omija fruit was included in cookie formulations and antioxidant properties and quality characteristics of omija cookies were determined. Five different cookie types were prepared using 0, 1.5, 3.0, 4.5, and 5.0% omija extract addition. Quality characteristics of cookie dough and cookies were determined, followed by antioxidant activity measurements. Consumer acceptability of the 5 cookie types was evaluated. The quality characteristics of the cookie types varied to differing degrees. However, differences did not impact consumer acceptance for omija cookie products. The antioxidant properties of omija cookies were correlated with the amount of omija extract added to cookie formulations. Addition of 1.5% omija extract to a cookie formula can increase antioxidant benefits without affecting consumer likings. This cookie recipe can be directly applied to value-added product development.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call