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KMID : 0380620220540030320
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Korean Journal of Food Science and Technology
2022 Volume.54 No. 3 p.320 ~ p.326
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Quality characteristics and antioxidant activity of vegan lentil (Lens culinaris) cookies with different types and content of vegetable oil
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Min Ui-Jin
Ha Yu-Rim
Kim Jong-Hun
Jang Hae-Won
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Abstract
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This study aimed to investigate the quality characteristics of vegan lentil (Lens culinaris) cookies prepared with different types (butter, rice bran oil, canola oil, and coconut oil) and content (10, 20, and 30 g) of fat and oil. The hardness and pH declined with increased fat and oil content. Spreadability, moisture content and antioxidant activity increased with the fat and oil content. The density declined only when rice bran oil was added. Lightness and yellowness decreased with higher concentrations of vegetable oil. Redness increased as more coconut oil and canola oil were added. Rice bran oil cookies had the highest pH, spreadability, moisture content and antioxidant activity. Butter cookies had the highest lightness value, whereas coconut oil cookies had the highest hardness value. In conclusion, rice bran oil could be a quality substitute for butter when developing vegan cookie products.
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KEYWORD
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Lens culinaris, vegan cookie, vegetable oil, quality characteristics, antioxidant activity
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