Abstract
The present study was planned to examine if the sweet potato leaf could utilize as a food source. The cookies containing sweet potato leaf powder were prepared, and then evaluated from the points of the quality, preference characteristics and preservation stability. The results of sensory evaluation showed that the sweet potato leaf cookie and the jew's marrow leaf one were higher in the green color and stronger in the smell like green leaf than the without leaf powder one. However, there ware no significant differences in the taste and the texture among the three kinds of cookies. No different preference for the three kinds of cookies was also observed from the total evaluation of sensory test. Further, the breaking characteristic values of the both cookies added with the sweet potato leaf and the Jew's marrow leaf powders were not different from those of without leaf powder cookie. In the preservation period of the cookie samples in a dark room at 37°C for 8 month, the green color and the chlorophyll content decreased, and the acid value and the peroxide value of the lipid fraction in cookies increased. However, these changes weren't remarkable. In summary, it was evaluated that there was almost no problem in all the quality of the cookie added with sweet potato leaf powder.
