摘要 : Effects of broccoli powder on consumer perception and sensory properties of cookies were determined. Broccoli powder was incorporated into cookie dough at 0, 1, 2, 3 and 4% w/w by replacing equivalent amounts of wheat flour. After... 展开 Effects of broccoli powder on consumer perception and sensory properties of cookies were determined. Broccoli powder was incorporated into cookie dough at 0, 1, 2, 3 and 4% w/w by replacing equivalent amounts of wheat flour. After ageing and sheeting, cookies were baked at 170 degrees C for 8 min then cooled to room temp. for 1 h and packed in airtight bags prior to analysis. Control cookies had the most favourable mean score which was not significantly different from cookies containing 1% broccoli powder for colour preference (<i>P</i> > 0.05). Results of consumer preference tests for flavour were similar. Consumers did not find any significant differences for aftertaste and flavour of cookies prepared by replacing wheat flour with up to 2% broccoli powder (<i>P</i> >0.05). Incorporation of 1% broccoli powder in the formulation resulted in the most acceptable cookies without impacting on sensory properties. Broccoli powder concn. was significantly and negatively correlated with preference for colour, flavour, aftertaste and overall acceptability, and was positively correlated with sensory colour and flavour (<i>P</i> <0.05). Colour, flavour and aftertaste were well correlated with overall acceptability (<i>P</i> <0.05). 收起