Physicochemical properties of scones added with Litsea japonica fruit powder

Abstract

This study examined the quality characteristics and antioxidant activities of scones prepared using Litsea japonica fruit powder (LJFP). The density of scone dough with LJFP was 1.07-1.13 g/mL, and the pH of scone dough was the highest in LJFP0. Baking loss rate, volume, and soluble solid content of scones did not differ among samples, but moisture content was the highest in LJFP0. In terms of color, L* and b* values of scones decreased and a* value increased with increasing LJFP content. The texture properties revealed that hardness, cohesiveness, gumminess, and chewiness but not springiness of scones decreased with the addition of LJFP. The total polyphenol contents, total flavonoid contents, and the DPPH and ABTS+ radical scavenging activities of scones were determined to increase with increasing LJFP contents. Reducing power varied from 0.53-1.32. Based on a sensory evaluation test, the overall preference, flavor, and texture were the lowest in LJFP0. The appearance and color of scones showed higher scores in LJFP0 and LJFP1, and taste was the highest in LJFP1. These results suggest that adding 0.625-2.5% LJFP is optimal for making scones.