|
KMID : 0613820190290090955
|
|
Journal of Life Science
2019 Volume.29 No. 9 p.955 ~ p.963
|
|
|
Quality Characteristics of Cookies Added with Lentinus edodes Water Extract
|
|
Jung Kyong-Im
Choi Young-Ju
Oh Jung-Hwan
Lee Jung-Im
Park So-Young
Kim Hye-Ran
Jeon Byung-Jin
Kim Dong-Min
Kong Chang-Suk
|
|
|
Abstract
|
|
|
|
This study evaluated the characteristics and antioxidant properties of cookies prepared with different amounts (0%, 1%, 3%, 5%, and 7%) of Lentinus edodes water extract (LEWE). The baking loss rate of cookies increased as the amount of LEWE increased (p<0.05). The pH of cookies significantly decreased when amounts of LEWE increased (p<0.05), but spread factor, leavening rate, and moisture content showed no significant difference among the samples. L value and b value of cookies significantly decreased when amounts of LEWE increased (p<0.05), but a value of cookies significantly increased when amounts of LEWE increased (p<0.05). Hardness was higher in the 7% LEWE cookies. Chewiness and brittleness increased with increasing LEWE concentration, but cohesiveness and springiness showed no significant differences among the samples. Total polyphenol content and DPPH (1,1- diphenyl-2-picrylhydrazyl) radical scavenging activity significantly increased upon the addition of LEWE (p<0.05). In a sensory evaluation, the appearance, color, and taste of the cookies were rated higher in groups containing 0% LEWE, but the flavor, texture, and overall acceptability scores were highest for cookies with 1% LEWE added. These results suggest that cookies prepared by adding 1-3% LEWE achieve the best sensory evaluation and antioxidant activity.
|
|
|
KEYWORD
|
|
|
Antioxidant activity, cookies, Lentinus edodes, quality characteristics
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|