Effects of Mulberry Powder and Mulberry Pomace Powder on the Quality and Antioxidant Properties of Cookies

There are abundant resources of mulberry, but the development and utilization of mulberry by-products are limited. In this study, nutritional quality of whole mulberry and mulberry pomace powder was analyzed. The effects of addition of different amounts of mulberry powder and pomace powder (1%, 3%, 5%, 7% and 9%) in cookies on quality and antioxidant capacity were determined. The results showed that the addition of different concentrations of mulberry pomace powder in cookies had significant effects on color, hardness, fracture deformation, antioxidant capacity, and sensory score (P<0.05). The addition of mulberry powder had also significantly affected the color, hardness, and antioxidant capacity of cookies (P<0.05), however, no significant effects were found for the fracture deformation and sensory score (P>0.05). L, a^*, and b^* values for the cookies were gradually decreased with the increasing concentrations of mulberry powder and pomace powder. The L, a^*, and b^* values of mulberry powder added cookies were far lower than the values for the cookies added with mulberry pomace powder. The hardness of the cookies adding mulberry powder and mulberry pomace powder was increased first, then decreased and increased last. The antioxidant capacities of the cookies added with mulberry powder and pomace powder were directly proportional to the powder concentrations, and the total antioxidant capacity and superoxide anion inhibition ability of mulberry powder added cookies were higher than the cookies added with pomace powder. The results of sensory evaluation showed that the addition of either 3% mulberry pomace powder or 7% mulberry powder had the best effect on improving the quality and taste of the cookies.