초록 열기/닫기 버튼
This study was conducted to investigate the potential of citrus peels as a food material and to develop functional cookies. Cookies were prepared by adding 0%, 1%, 3%, 5%, and 7% of citrus peels powders. The phenolic compound contents and DPPH-ABTS+ radical scavenging activities of cookies increased according to the amount of the citrus peels powder (p<0.05). The density of cookie dough, loss rate and leavening rate of cookies tended to decrease according to the amount of citrus peel powder, but there was no significant difference. The pH of the cookie dough, moisture content, spread ratio, and lightness of cookies decreased with the amount of citrus peels (p<0.05), and the redness and yellowness of cookies increased significantly proportionately the amount of citrus peels. In the sensory evaluation, the 3% citrus peels cookie received the highest score in appearance, texture, and overall preference(p<0.001). Therefore, adding 3% of citrus peels powder to cookie can increase the value of cookies by increasing sensory properties and antioxidant activity. So far, research on food models with citrus peel powder is still lacking. Therefore, it is judged that this study will contribute to research on the development of various foods using citrus peel and provide various meaningful results for developing functional material in the future.
