Quality Characteristics and Antioxidant Activities of Rice Cookies Prepared with Pear Peel Powder

Due to their tangy flavor and firm texture, pear peels are generally discarded instead of consumed with the fruit. In this study, we evaluate the quality characteristics and antioxidant activity of rice cookies supplemented with the 'Chuwhangbae' pear variety peel powder as an alternative use for pear peels. The amounts of pear peal powder added to the cookies were approximately 0, 3, 5, and 7%. No significant differences were observed in the rice cookie densities. Cookies prepared with increasing amounts of pear peel powder content showed decreasing pH value, loss rate, and water content, and increased spread factor and hardness. Moreover, the lightness was decreased, whereas redness and yellowness increased with higher pear peel powder concentrations. The antioxidant capacities of 2,2-diphenyl-1-picrylhydrazyl and 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radicals increased with higher pear peel powder concentrations. The consumer preference test results showed that the sample supplemented with 5% pear peel powder had the highest scores for color, flavor, texture, and preference. Thus, considering the sensory test results, the optimal mixture ratio was determined to be 5% pear peel powder in the cookies. From a zero-waste point of view and considering the nutritional value, antioxidant properties, and consumer preference, pear peel powder can be used as an efficient resource in rice cookie production.