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KMID : 0665420060210050541
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Korean Journal of Food Culture
2006 Volume.21 No. 5 p.541 ~ p.549
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Antioxidative Effect and Quality Characteristics of Cookies Made with Sea tangle powder
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Cho Hee-Sook
Park Bock-Hee
Kim Kyung-Hee
Kim Hyeon-A
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Abstract
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The purpose of this study was to investigate the antioxidative effect and quality characteristics of cookies made with Sea tangle powder(STP). The cookies were at for 45 days. The 3% STP had higher pH value compared to the other groups and control. As more STP was added, the L-value and b-value decreased, and the a-value increased for the color values. The results of sensory evaluation and acceptance test showed that the cookies with 3% STP was significantly more preferable in overall acceptability than the others. The acid value, peroxide value, and thiobarbituric acid value were lower in cookies with 3% and 6% STP than in those cookies made 9% STP and the control cookies.
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KEYWORD
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Sea tangle powder(STP), cookies, quality characteristics, antioxidative effect
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