Quality Characteristics of Cookies Prepared with Lotus Leaf Powder

Abstract The purpose of this study was to investigate the quality characteristics of cookies prepared with lotus leaf powder (0,1,3,5,7%) substituted for flour. The pH of the cookie dough decreased significantly at all levels of lotus leaf powder. The highest dough value was 1.25, which occurred in the 1% lotus leaf powder group; howev er there were no significant differences among the test groups. Upon comparing the spread factor values of samples the results showed there was an inverse relationship with the lotus leaf powder concentration as compared to the control(13.53). In addition, Hunter's color L, a and b values significantly decreased with increas ing lotus leaf powder content (p < .001). According to textural measurements, the substitution of 1～7% for flour resulted in increased hardness, cohesiveness, springiness, and brittleness when samples were compared to the control. Finally, based on sensory evaluations results, the color of the cookies increased dose dependently with the lotus leaf powder concentration. And the cookies containing 1～3% had the highest scores.