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KMID : 0665220220350010034
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Korean Journal of Food and Nutrition
2022 Volume.35 No. 1 p.34 ~ p.42
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Quality Characteristics and Antioxidant Activity of Cookies with Black Ginseng Powder
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Park Mi-Hye
Lee Su-Min
Kim Mi-Ok
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Abstract
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This study evaluated the quality characteristics and antioxidant activities of cookies after adding black ginseng powder at ratios of 0%, 1%, 3%, 5%, and 7%, and the potential of black ginseng as a functional food. The moisture content increased with an increase in the black ginseng powder content while the pH decreased. The L value ??decreased with increase in the black ginseng powder content while the a and b values increased. The hardness decreased with increase in the black ginseng powder content. Notably, antioxidant activities, such as 2,2-diphenyl-1-picryl-hydrazyl (DPPH), 2-2’-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)diammonium salt (ABTS) radical scavenging showed the highest increases in cookies containing 7% black ginseng powder. The total phenol and flavonoid contents significantly increased according to the amount of black ginseng powder added. These results suggest that black ginseng powder can be applied to cookies to achieve high quality and antioxidant activity.
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KEYWORD
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black ginseng powder, cookies, quality characteristics, antioxidant activity
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