|
KMID : 0665420210360040382
|
|
Korean Journal of Food Culture
2021 Volume.36 No. 4 p.382 ~ p.391
|
|
|
Antioxidant Activity and Quality Characteristics of Rice cookies Prepared with Maca (Lepidium Meyenii) Powder
|
|
Kim Jin-Seong
Choi Jin-Hee
|
|
|
Abstract
|
|
|
This study was conducted to find out the bakery processing suitability of maca and to develop rice-based processed foods.
We investigated the antioxidant activity and physicochemical properties of rice cookies prepared with the addition of maca(Lepidium meyenii) powder (1%, 2%, 3%, and 4% of the total materials). We observed an increase in the total polyphenoland flavonoid content, and DPPH-ABTS+ radical scavenging activity of the rice cookies as the proportion of added macapowder increased (p<0.05). The quality characteristics such as the “a” value, “b” value, and the hardness of the cookiesincreased with an increase in the proportion of maca powder (p<0.05) in the cookie, whereas the moisture content, pH ofthe dough, spread ratio, loss rate, leavening rate, and “L” values showed a significant decrease (p<0.05). In the sensoryevaluation results, consumer acceptability showed a significantly higher value in the 2% maca cookie group (p<0.05), andthe characteristic intensity rating (color, flavor, bitterness) increased as the proportion of maca added to the cookie increased(p<0.05). Therefore, this suggests that adding 2% maca powder as the functional ingredient in rice cookies can result in ricebakery products with excellent qualities.
|
|
|
KEYWORD
|
|
|
Maca, cookie, antioxidant activity, quality characteristics
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|