摘要 : Quality of cookies containing 0, 2.5, 5.0, 7.5 or 10.0% tomato powder and their resulting physicochemical properties were examined. The pH of cookie dough decreased significantly with the addition of tomato powder (P <0.05). Crude... 展开 Quality of cookies containing 0, 2.5, 5.0, 7.5 or 10.0% tomato powder and their resulting physicochemical properties were examined. The pH of cookie dough decreased significantly with the addition of tomato powder (P <0.05). Crude protein and ash contents of cookies containing 5.0, 7.5 and 10.0% tomato powder were significantly higher than those of control cookies and cookies containing 2.5% tomato powder (P <0.05). Creep of control cookies was lower than that of cookies containing 5.0, 7.5 or 10.0% tomato powder. Incorporation of tomato powder in cookies lowered the lightness value but increased redness and yellowness values. Rheology testing showed that cookies with 5.0, 7.5 or 10.0% tomato powder had a significantly lower hardness value than control cookies. Sensory analysis revealed that overall desirability scores were not significantly different between control cookies and cookies containing tomato powder. Results suggest that cookies containing <=10.0% tomato powder are as acceptable as control cookies with no loss in quality. 收起