Abstract
This study was carried out to investigate the quality characteristics of cookies supplemented with Peucedanum japonicum Thunb (PJT) powder. Cookies were prepared using different concentrations (0.5, 1, 3, and 5%) of Peucedanum japonicum Thunb powder. To analyze quality characteristics during the manufacture of cookies, we determined the pH, texture, color, spread factor, antioxidant activity, total polyphenol and total flavonoid contents, as well as sensory evaluation. The bulk density of the dough and the moisture content, total polyphenol contents, and DPPH free radical scavenging activity of cookies significantly increased with increasing PJT powder, while the pH of the dough, spread factor, and L values of the cookies decreased with increasing content. In sensory evaluation, cookies supplemented with 3% PJT powder showed remarkably higher values, as compared to control and other samples, in all aspecs. Taken together, the results of this study suggest that Peucedanum japonicum Thunb powder is a good ingredient for increasing the consumer acceptability and the functionality of cookies.
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