Quality Characteristics and Antioxidant Activity of Cookies with Stevia Powder

Abstract

The purpose of this study was to propose optimal mixing proportion by adding stevia in powder form, which are low caloric and high intensity sweetener to cookies, and to determine the characteristic of product. It reduced the average sugar content of cookies to 50%, processed stevia powder, add them in 2, 4, 6, and 8% to make cookies and measured various product characteristics, including anti-oxidant activity. The antioxidant activity was highly correlated with the total phenolic composition of stevia cookies (r=0.967). Total phenolic contents and DPPH free radical scavenging activity of cookies significantly increased with increasing stevia powder. The bulk density of the dough, spread factor and the hardness, total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing stevia powder, while the pH of the dough, and L values of the cookies decreased with increasing stevia powder content (p<0.001). Additionally, the consumer acceptability scores for the 4% stevia cookie groups ranked significantly (p<0.001) higher than those of the other groups in color, taste, flavor, sweetness and overall preference. All the take together, the results of this study suggest that stevia powder is a good ingredient for increasing the consumer acceptability and the functionality of cookies. I. 서 론 1) 경제성장과 국민소득의 증대로 건강과 삶의 질에 대한 관 심이 높아지면서 식품에 있어서도 천연소재나 유기농 재료 및 기능성 식품 등 건강 지향적인 식생활을 추구하는 경향과 함께 식생활 패턴의 변화로 제과, 제빵 등의 소비가 증가하고 있다(Kim KH 2009). 또한 소비자의 기호가 고급화됨에 따라 여러 가지 건강 기능성 소재를 이용한 신제품 개발이 요구되 고 있다(Choi HY 2009). 쿠키는 수분함량이 10% 미만으로 미생물적인 변패가 적고 저장성이 좋으며, 감미가 높고 맛이 우수하여 현대의 간식으 †