Development of Cookies from Kale

Abstract

This research aimed to develop cookies made from dried kale. Four levels of kale content were studied: 0%, 2%, 4%, and 6% of the total flour weight. The results showed that consumers preferred cookies fortified with 2% kale, achieving a high preference score (7.67±0.89). This was attributed to the cookies' crispness, appealing green color, and pleasant kale aroma. Increasing the amount of kale in cookies resulted in hardness of cookies. The shelf life study of kale cookies in two types of packaging; a kraft paper zip-lock bag with a clear polyethylene terephthalate plastic window and a metallized zip-lock bag with a clear polyethylene plastic window; sealed and stored at room temperature for 4 weeks showed that storing kale cookies in a metallized zip-lock bag yielded better results. Although the green color was reduced, the overall preference score remained within acceptable criteria while the total microbial count and yeast/mold levels were below the Thai Community Product Standard.