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KMID : 0380620220540060638
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Korean Journal of Food Science and Technology
2022 Volume.54 No. 6 p.638 ~ p.643
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Quality characteristics and antioxidant activities of rice cookies added with premature mandarin powder
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Shin Chae-Yeon
Kim So-Yeon
Jang Hae-Won
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Abstract
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The aim of this study was to determine the quality characteristics of cookies containing 0, 3, 5, and 7% premature mandarin powder. The result showed that pH, spread factor, loss rate, and L values decreased significantly with the addition of premature mandarin powder. The hardness, b values, DPPH, and ABTS radical scavenging activities increased significantly with increasing premature mandarin powder content. In the sensory evaluation, the addition of 3% premature mandarin powder showed the highest preference regarding taste, flavor, and overall preference. These results suggest that 3% premature mandarin powder can be utilized as a beneficial additive during rice cookie processing.
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KEYWORD
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Rice cookies, Premature mandarin powder, Quality characteristics, Antioxidant activity
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