Quality and Antioxidant Properties of Wheat Cookies supplemented with Elderberry Powder

초록

This study investigated the effects of elderberry (Sambucus nigra f. laciniata) powder on the physicochemical properties and antioxidant activity of cookies. Cookies were prepared by incorporating elderberry powder at concentrations of 0%, 3%, 6%, 9%, and 12%, and their pH, sugar content, moisture content, color, texture, total polyphenol content, and total flavonoid content were analyzed. As the amount of elderberry powder increased, the pH of the cookies significantly decreased, whereas the sugar content significantly increased. The moisture content showed a significant decrease with increasing concentrations of elderberry powder. Color measurements revealed that the lightness (L value) decreased significantly as the elderberry powder content increased, while the redness (a value) significantly increased. In contrast, the yellowness (b value) significantly decreased with higher levels of elderberry powder. Texture analysis indicated that the hardness of the cookies increased as the concentration of elderberry powder increased. In addition, both total polyphenol and flavonoid contents significantly increased with higher elderberry powder concentrations, indicating an enhancement in the functional properties of the cookies. Antioxidant activity, as assessed by DPPH, ABTS, and FRAP assays, also showed a significant increase with the addition of elderberry powder. These functional improvements by adding elderberry powder were accompanied by enhanced sensory acceptability, particularly in color, flavor, and overall preference, as confirmed by a consumer panel. Based on the results, it is suggested that elderberry powder is not only a rich source of natural antioxidants but also positively contributes to the sensory quality of baked goods. Therefore, elderberry powder may serve as a promising clean-label functional ingredient for the development of health-oriented cookies.

키워드