The Quality and Antioxidant Properties of Cookies Containing Codonopsis lanceolata Powder

Ji Hun Song and Jun Ho Lee*Department of Food Science and Engineering, Daegu UniversityAbstract We investigated the feasibility of incorporating Codonopsis lanceolata (C. lanceolata) powder into cookies asa value-added food ingredient. The density and moisture content of the dough was not significantly affected by theaddition of C. lanceolata powder (p>0.05); the pH ranged from 6.01-6.51. The spread ratio decreased significantly withthe increasing levels of C. lanceolata powder added (p<0.05). The lightness decreased, but both browning and hardnessincreased significantly with the higher amounts of C. lanceolata powder in the formulation (p<0.05). The 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities wereincreased significantly (p<0.05) and correlated well with increasing amounts of C. lanceolata. In consumer acceptancetests, the addition of C. lanceolata powder, up to 10% (w/w), had a favorable effect on consumer preferences for all theattributes tested. Based on these observations, we recommend cookies with 5% C. lanceolata powder to take advantageof its functional properties without sacrificing consumer acceptability.Keywords: cookies, Codonopsis lanceolata powder, quality, antioxidant property, consumer acceptance