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Antioxidant activities and quality characteristics of omija (Schizandra chinesis Baillon) cookies

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Abstract

Omija fruit was included in cookie formulations and antioxidant properties and quality characteristics of omija cookies were determined. Five different cookie types were prepared using 0, 1.5, 3.0, 4.5, and 5.0% omija extract addition. Quality characteristics of cookie dough and cookies were determined, followed by antioxidant activity measurements. Consumer acceptability of the 5 cookie types was evaluated. The quality characteristics of the cookie types varied to differing degrees. However, differences did not impact consumer acceptance for omija cookie products. The antioxidant properties of omija cookies were correlated with the amount of omija extract added to cookie formulations. Addition of 1.5% omija extract to a cookie formula can increase antioxidant benefits without affecting consumer likings. This cookie recipe can be directly applied to value-added product development.

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Authors and Affiliations

  1. Department of Food Science and Biotechnology, Dongguk University-Seoul Campus, Seoul, 100-751, Korea

    Mina K. Kim

  2. Department of Food and Nutrition, Yeungnam University, Gyeongsan, Gyeongbuk, 712-749, Korea

    Jeong-Min Lee, Jung-Sun Do & Woo-Suk Bang

Authors
  1. Mina K. Kim
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  2. Jeong-Min Lee
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  3. Jung-Sun Do
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  4. Woo-Suk Bang
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Correspondence to Woo-Suk Bang.

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Kim, M.K., Lee, JM., Do, JS. et al. Antioxidant activities and quality characteristics of omija (Schizandra chinesis Baillon) cookies. Food Sci Biotechnol 24, 931–937 (2015). https://doi.org/10.1007/s10068-015-0120-1

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  • DOI: https://doi.org/10.1007/s10068-015-0120-1

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