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KMID : 1011620130290010011
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Korean Journal of Food and Cookey Science
2013 Volume.29 No. 1 p.11 ~ p.18
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Antioxidant Activity and Quality Characteristics of Rice Wine Cakes Cookies with Different Ratio of Astragalus memvranaceus
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임지민:Lim Ji-Min
권혁진:Kwon Hyuk-Jin/용시은:Yong Si-Eun/최지호:Choi Ji-Ho/이충환:Lee Choong-Hwan/김택중:Kim Tack-Joong/박필상:Park Pil-Sang/최윤희:Choi Yoon-Hee/김은미:Kim Eun-Mi/박신영:Park Shin-Young
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Abstract
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In this study, rice wine cakes (Jubak) was produced using with Astragali memvranaceus with excellent antioxidant and antidiabetic effects and produced . This Jubak was applied to improve the cookies of modern taste and well-being products. The cookies according to the different ratio (added 0-1.0%) of Astragali memvranaceus and investigated the physicochemical characteristics, sensory evaluation, DPPH free radical scavenging activities, polyphenol and flavonoid contents. There were little changes in pH and density. The hardness of all treated cookies increased with Astragali memvranaceus Jubak(AJ) containing of different moisture contents. In color, L and a values of most cases increased in most of the treatments, but b value was reduced. In the sensory evaluation, the flavor and total scores showed the highest in 0.5% AJ cookies. But the higher proportion of AJ cookies that had unique flavors and tastes, so the total acceptance score decreased. The polyphenol and flavonoid contents increased in the higher proportion of AJ. In DPPH free radical scavenging activities, the control (no Jubak added) was 44%, and containing of 1% AJ cookies showed 82%. In conclusion, our study suggests that 0.5% in addition of AJ increased positive attributes and functional to cookies.
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KEYWORD
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Astragali memvranaceus, Rice wine cakes, cookies, antioxidant activity, quality characteristic
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