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KMID : 0665220110240010085
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Korean Journal of Food and Nutrition
2011 Volume.24 No. 1 p.85 ~ p.93
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Antioxidant Activity and Quality Characteristics of American Cookies Prepared with Job’s Tears(Coix lachryma-jobi L.) Chungkukjang Powder and Wheat Bran Powder
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Lee Hye-Jeong
Park Hee-Ok
Jang Jae-Seon
Kim Sung-Soo
Han Chan-Kyu
Oh Jae-Bok
Do Wan-Yeo
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Abstract
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Job’s tears(Coix lachryma-jobi L.) chungkukjang powder and wheat bran powder were added to American cookies for practical use as healthy compounds. We examined the antioxidant activity and quality characteristics of cookies prepared with different amounts(as ratios of 10%, 20%, 25% to the flour quantity) of Job’s tears chungkukjang & wheat bran powder. The antioxidant activity was estimated by DPPH free radical scavenging activity, the total phenolic compounds content and flavonoid content in Job’s tears chungkukjang & wheat bran powder and cookies. The quality characteristics of Job’s tears chungkukjang & wheat bran powder American cookie were estimated in terms of bulk density, pH of the dough, spread ratio, color, texture profile analysis, proximate composition, and sensory evaluations. While the spread ratio and the total polyphenol contents, flavonoid contents and DPPH free radical scavenging activity of cookies significantly increased, pH, hardness and L value of the cookies decreased with increasing Job’s tears chungkukjang & wheat bran powder(p<0.01). The consumer acceptability score for the 10~20% Job’s tears chungkukjang & wheat bran powder American cookie ranked significantly(p<0.05) higher than those of the other groups in texture andoverall preference. This suggests that Job’s tears chungkukjang and wheat bran powder are good ingredient candidates for increasing consumer acceptability and functionality of cookies.
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KEYWORD
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Job’s tears chungkukjang, wheat bran, American cookie, phenolic compounds, flavonoids content
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