Quality Characteristics of Wood Ear Icebox Cookie

Abstract

Wood ear (Auricularia polytrica) powder (WE) was used to substitute 10%–40% of wheat flour to make icebox cookies. Contents of fiber, polysaccharide, and total phenols in WE were 2.73%, 66%, and 2.49%, respectively. Hunter L, a, b, hardness, moisture, and water activity of cookies decreased with the increased WE percentages, while ash and carbohydrate contents showed a reverse effect. With the increased WE replacement, dimension of cookies became shorter, narrower and thicker. Total phenols content in WE40 extract was the highest among extracts, and had the best effect on 1,1-diphenyl-2-picrylhydrazyl radical scavenging ability. On a seven-point hedonic test, the score of color, sweetness, hardness, flavor and overall liking of cookies made with 0%–30% replacement of wheat flour with WE were moderately acceptable. Overall, a partial replacement of wheat flour with WE in cookies making could be developed as a novel food with more bioactive components and effective antioxidant activity.