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KMID : 0665420200350050459
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Korean Journal of Food Culture
2020 Volume.35 No. 5 p.459 ~ p.466
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Physicochemical and Antioxidant Properties of Cookies prepared using Powders of Barley Sprout, Lemon Balm, and Green tea
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Choi Ye-Jin
Kim Eun-Kyung
Kim Hae-Young
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Abstract
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The physicochemical and antioxidant properties of cookies prepared using powders of barley sprout (BS), lemon balm(LB), and green tea (GT) were studied. The same dough density was maintained in all the sample groups. The experimentalgroup to which the natural ingredients containing antioxidants were added did not show any significant change in theappearance of cookies compared to the control. LB and GT cookies showed significantly lower hardness compared to thecontrol (p<0.05). Control showed the lowest antioxidant effect when assessed with 2,2-diphenyl-1-picrylhydrazyl. (DPPH)and this gradually increased in the order of BS, LB, and GT. The antioxidant activity of GT was 7 times higher as comparedto the control (p<0.05). The antioxidant activity assessed using 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) also showed results similar to that seen with DPPH. GT showed a significantly higher total phenol content, about2-3 times higher compared to the control (p<0.05). GT had significantly higher total flavonoid content than that of thecontrol (p<0.05). Thus, the addition of natural antioxidant ingredients such as sprout barley, lemon balm and specificallygreen tea, in the preparation of cookies, resulted in excellent antioxidant activity with similar physicochemical qualitycharacteristics. The study suggests that it is possible to develop cookies that are competitive in terms of nutritional andphysiologically active functions.
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KEYWORD
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Antioxidant properties of cookies, barley sprout, lemon balm, green tea
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