ผลของการเติมผงดอกโสนอบแห้งที่มีต่อลักษณะทางกายภาพ คุณค่าทางโภชนาการ และทางประสาทสัมผัสของคุกกี้เนย
Keywords:butter cookies, dried Sesbania ﬂower powder, β-carotene, physical characteristic, organoleptic characteristic
The purpose of this study was to investigate the physical, nutritional and organoleptic characteristics of butter cookies added with different levels of dried Sesbania ﬂowers powder (DSFP) as sources of dietary fber, calcium and β-carotene. Cookies were prepared with four different levels of DSFP (0, 3, 6 and 9%) and their colour, hardness, spread ratio, nutritional and sensory characteristics were evaluated. Colour parameters
(lightness (L*), redness (a*) and yellowness (b*)) of butter cookies were measured using a Hunter colorimeter. L* and a* values of butter cookies decreased while b* value increased with increase in level of DSFP from 0 to 9%. Textural quality revealed that incorporation of increasing amount of DSFP from 0 to 9% increased hardness of the butter cookies. The spread ratio of control cookie was higher than that of cookies containing 3, 6 and 9% of DSFP. In addition, the contents of protein, fat, dietary fber, calcium and β-carotene in the butter cookies increased with incorporation of increasing levels of DSFP. Sensory evaluation revealed that overall desirability scores were signifcantly different between control and DSFP incorporated cookies (p<0.05). The butter cookie showed that 3% incorporation of DSFP was more acceptable. Thus, the results showed the possibility of utilizing DSFP to improve the nutritional properties of butter cookies.
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