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KMID : 1011620110270010043
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Korean Journal of Food and Cookey Science
2011 Volume.27 No. 1 p.43 ~ p.54
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Antioxidative Activity and Quality Characteristics of Almond Cookies Prepared with Job's tears(Coixlachryma-jobi L.) Chungukjang
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이혜정:Lee Hye-Jeong
김성수:Kim Sung-Soo/한찬규:Han Chan-Kyu/오환희:Oh Hwan-Hee/김효정:Kim Hyo-Jung/이순우:Lee Soon-Woo/최유식:Choi Yu-Shick/최은영:Choi Eun-Young/김미경:Kim Mi-Kyung/김원모:Kim Weon-Mo
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Abstract
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Job"s tears (Coixlachryma-jobi L.) and Chungkukjang (soybean-fermented food) were abundant source of phenolic compounds. In this study, almond cookies were prepared with different concentration(5%, 10%, 15%), of Job"s tears Chungkukjang powder. The total phenolic contents were measured by the Folin-Ciocalteu method, total flavonoids contents were measured, and antioxidant activities were evaluated by DPPH assay. Antioxidative activity was highly correlated with the total phenolic and total flavonoids contents of Job"s tears Chungkukjang almond cookies (r=0.867, r=0.647). In addition, the quality characteristics of the Job"s tears Chungkukjang almond cookies were estimated based on the bulk density and pH of the dough, spread factor, color, texture profile analysis, proximate composition, and sensory evaluations. The spread factor, hardness, a value and b value, total polyphenolic contents, and DPPH free radical scavenging activity of cookies significantly increased with increasing content of Job"s tears Chungkukjang powder (p<0.01), whereas the L values of the cookies decreased with the increasing Job"s tears Chungkukjang powder content (p<0.05). The acceptability scores for the 5-15% Job"s tears Chungkukjang almond cookie groups were ranked higher than those of the other groups in appearance, texture, and overall preference. The results of this study were shown that Job"s tears Chungkukjang powder was a good ingredient for increasing the consumer acceptability and the functionality of cookies.
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KEYWORD
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Job's tears Chungkukjang, almond cookies, phenolic compounds, flavonoids content, quality characteristics
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