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KMID : 0380620230550050470
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Korean Journal of Food Science and Technology
2023 Volume.55 No. 5 p.470 ~ p.476
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Quality characteristics and antioxidant activity of dodam rice cookies prepared with pomegranate powder
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Sa Seung-Hyun
Lim Seo-Hee
Jang Hae-Won
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Abstract
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This study was designed to investigate the quality characteristics and antioxidant activity of dodam rice cookies containing 0, 5, 10, and 15% pomegranate powder. The results showed no significant differences in density, loss rate, or crude fat content. The pH value, 2,2-diphenyl-1-picrylhydrazyl, and 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities increased significantly, whereas crude protein content and hardness significantly decreased with the higher pomegranate powder concentrations (p<0.05). Moreover, the spread factor and water content increased, whereas the crude ash content decreased, with the addition of pomegranate powder (p<0.05). In the consumer preference test, the addition of 10% pomegranate powder resulted in the highest preference for all evaluation items. Consequently, the results indicated that dodam rice cookies with 10% pomegranate powder were the most suitable gluten-free rice cookies.
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KEYWORD
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rice cookies, pomegranate powder, dodam rice, quality characteristics, antioxidant activity
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