EFFECT OF WATERCRESS POWDER ADDITION LEVEL ON PHYSICAL PROPERTIES AND SENSORY QUALITY OF COOKIES
Abstract
This study evaluated the effect of watercress powder incorporation (0–15%) on the physical properties and sensory quality of biscuits. A one-factor experimental design was applied with four treatments: a control without watercress powder and biscuits supplemented with 5%, 10% and 15% watercress powder. Watercress is convection-dried at 40°C, finely ground, mixed with flour, and used to prepare cookies according to a specific recipe. Biscuits were baked at 160°C for 40 min and analyzed for moisture content, water activity (aw), color parameters (L*, a*, b*), spread ratio, cutting force, and sensory attributes. The results showed that increasing the level of watercress powder increased moisture content from 1.41% to 1.88% and aw from 0.18 to 0.21, while the spread ratio decreased from 6.52 to 5.47. Cutting force increased from 18.36 N to 28.67 N, and biscuit color became darker, as indicated by a decrease in L* from 46.28 to 37.15. The overall acceptability score decreased from 7.87 to 6.73. The research results showed that 10% added watercress powde was suitable for biscuit production, improving both physical and sensory properties within acceptable consumer limits, with a moisture content of 1.62%, aw 0.19, swelling capacity of 6.00, shear strength of 25.18 N, and preference score of 7.23. Therefore, the incorporation of 10% watercress powder is recommended for the production of value-added biscuits.
Tài liệu tham khảo
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