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KMID : 0665220230360010001
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Korean Journal of Food and Nutrition
2023 Volume.36 No. 1 p.1 ~ p.5
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Antioxidant Analysis of Scones Using Cordyceps
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Baek Jin-Ju
Kang Hye-Mi
Ryu Soo-In
Lee Min-Ho
Paik Jean-Kyung
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Abstract
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In this study, scones were prepared using Cordyceps powder, described as ‘immortal life’. Cordyceps powder was prepared in 0%, 2%, 4%, 6%, and 8% ratios, and salinity, color, texture, and antioxidant properties were analyzed. The salinity of Cordyceps scones did not show a difference according to the amount of Cordyceps powder added (p=0.364), and the a-, b-values increased significantly (p<0.001). In the case of texture, there was no significant difference in the amount of Cordyceps added. Flavonoids increased significantly as the amount of Cordyceps powder increased (p<0.001). ABTS-radical scavenging capacity increased significantly as the amount of Cordyceps powder increased (p<0.001). Through this study, the antioxidant properties of Cordyceps scones were confirmed.
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KEYWORD
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Cordyceps, scone, antioxidant, functional ingredients
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