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KMID : 1160620230280030353
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Preventive Nutrition and Food Science
2023 Volume.28 No. 3 p.353 ~ p.359
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Quality and Characteristics of Scone Added with Pinus koraiensis Leaf Powder
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Lee Hwa-Jung
Ryu Soo-In
Paik Jean-Kyung
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Abstract
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In this study, the quality characteristics of scones containing 0, 2, 4, 6, and 8% Pinus koraiensis (Korean pine) leaf powder were analyzed. P. koraiensis is a plant belonging to the pine family and the leaf of P. koraiensis are known to have various effects, including antioxidant functions. The specific gravity, baking loss, moisture content, pH, chromaticity, texture, and antioxidant activity of the scones were measured. The results showed that, with the concentration of P. koraiensis leaf powder (PKLP) increased, the scones showed a significant decrease (P<0.001) in specific gravity. Regarding chromaticity, the brightness decreased significantly (P<0.001), and there was a significant increase (P<0.001) in redness after the addition of PKLP. We also found that the hardness of the scones was significantly decreased (P=0.001) with the addition of leaf powder. Regarding the antioxidant activity, the contents of polyphenols (P=0.007), flavonoids (P<0.001), and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (P<0.001) were all significantly increased with the addition of the leaf powder. This study provides potential for the development of various foods using P. koraiensis leaf.
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KEYWORD
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antioxidant activity, dessert, Pinus, scone
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