Quality and Antioxidant Properties of Cookies Supplemented with Black Sesame Powder

摘要

The feasibility of incorporating black sesame powder (BSP) as a value-added food ingredient into bakery products was investigated using a cookie model system. BSP was incorporated into cookies at different content: 0%, 2%, 4%, 6%, and 8% (w/w) based on the total weight of wheat flour. The spread ratio and loss rate of cookies increased significantly with increasing levels of BSP (P<0.05). All color characteristics, including lightness (L ), redness (a), and yellowness (b*), decreased with a higher amount of BSP. Use of BSP significantly reduced the hardness of cookies (f<0.05), but no significant differences were found between the control and 2%, 4%, and 6% samples (,P>0.05). 2,2-Diphenyl-l-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activities increased significantly (PO.05). The consumer acceptance test indicated that addition of BSP up to 4% had a favorable effect on consumer preferences. Overall, cookies containing 4% BSP will add the advantageof the functional properties of BSP maintaining the consumer acceptability.