Physicochemical Properties and Antioxidant Activities of Butter Cookies Added with Enteromorpha prolifera

摘要

This study evaluated the quality characteristics and antioxidant activities of butter cookies containing Enteromorpha prolifera (E. prolifera) powder. Different amounts of E. prolifera powder, 0%, 0.5%, 2.5%, and 4.5% was added. The moisture content of the butter cookies increased with increasing amount of E. prolifera powder added. The sugar content (°Brix) of the control was the highest among the groups. The reducing sugar content (%) increased with increasing amount of E. prolifera. As the amountof E. prolifera increased, the pH of the butter cookies decreased, whereas the acidity increased. The lightness (L) and redness (a) of the control were the highest among the groups. The yellowness (b) increased with increasing amount of E. prolifera powder. Furthermore, the total phycocyanin and total chlorophyll contents of the butter cookies containing E. prolifera were significantly higher than those of the control. The textural properties by TPA showed that the hardness of the butter cookies decreased with increasing amount of E. prolifera powder. The total phenolics and flavonoid contents increased with the addition of E. prolifera powder. The antioxidant activities, as measured by the DPPH radical scavenging activity and SOD-like activity, werehighest in the cookies containing 4.5% E. prolifera powder. In the sensory properties test, the overall acceptability of butter cookies containing 2.5% E. prolifera powder received the highest score. From these results, adding E. prolifera powder to butter cookies contributed to the high antioxidant activities and preference.