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KMID : 1011620170330020127
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Korean Journal of Food and Cookey Science
2017 Volume.33 No. 2 p.127 ~ p.136
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Effect of Various Gluten-free Flours on Quality Characteristics and Antioxidant Activities of Cookies
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Joung Ki-Youeng
Song Ka-Young
O Hyun-Bin
Zhang Yang Yang
Shin So-Yeon
Kim Young-Soon
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Abstract
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Purpose: This study examined the effect of different gluten-free flours on the properties of cookies.
Methods: Each gluten-free cookie was made from wheat, brown rice, buckwheat, corn, sorghum, teff, or black rice.
Results: Baking loss was highest on sorghum (18.85%) and the lowest on teff (12.73%). The spread factor was highest on brown rice (8.20) and lowest on corn (7.60). The density was similar in all samples (1 g/mL). pH was the highest on buckwheat (6.45) and lowest on wheat (5.96). While L-value, a-value and b-value were lowest on black rice, the ΔE-value was the highest on black rice (35.57). The hardness was highest on wheat (30.28 N) and lowest on teff (14.87 N). The polyphenol and flavonoid content was the highest on buckwheat (25.97 μg GAE/mg) and the flavonoid content was the highest on black rice (24.33 μg QE/mg). The DPPH IC50 value was highest on wheat (352.41 μg/mL) and lowest on black rice (33.59 μg/mL). The ABTS IC50 value was highest on wheat (349.30 μg/mL) and lowest on black rice (57.72 μg/mL). The results of the sensory properties revealed color to be highest on corn (7.33). The top grain was similar in all the samples (5.43-6.57). Flavor was highest on black rice and teff (6.43-6.48). The softness was the highest on wheat, sorghum, teff, and black rice (6.48-7.05). Sweetness was highest on sorghum, teff, and black rice (6.19-6.71). The overall preference also was highest on sorghum, teff, and black rice (6.14-6.48).
Conclusion: Gluten-free flours can improve the quality characteristics and antioxidant activities of cookies.
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KEYWORD
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antioxidant activity, cookie, gluten-free, quality characteristics
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