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KMID : 0380620220540060629
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Korean Journal of Food Science and Technology
2022 Volume.54 No. 6 p.629 ~ p.637
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Development and quality characteristics of scones with roasted black bean (seoritae) powder
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Moon Tae-Hwi
Lim Su-Bin
Han Jung-Ah
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Abstract
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Scones were prepared using roasted seoritae powder (RS) as a substitute for wheat flour (from 0 to 50% RS content: RS 0, RS 10, RS 20, RS 30, RS 40, and RS 50). As the RS amount increased, the density of the dough and the protein content of the scone significantly increased, whereas the volume and baking loss decreased. The moisture content was also significantly decreased for RS 50. In terms of the antioxidant properties, both the free radical scavenging effect and total polyphenol content significantly increased, whereas the hardness and cohesiveness of the scones significantly decreased with an increase in the RS content. In the sensory test, RS 20 was the most preferred in terms of appearance and texture; however, there were no significant differences in the other properties among the samples. Based on the above results, the proper ratio of wheat flour replacement with RS was 30% for the scones; with this concentration, an increased antioxidant effect also can be obtained.
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KEYWORD
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protein enriched, scone, seoritae powder, antioxidative effect, texture
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