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KMID : 1011620200360020152
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Korean Journal of Food and Cookey Science
2020 Volume.36 No. 2 p.152 ~ p.162
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Quality Characteristics and Antioxidant Activities of Cookies Formulated With the Blend of Korean Domestic Wheat Flour and Purple Wheat Bran
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Avarzed Enkhtungalag
Wang Xiao
Moon Yu-Jin
Kim Kyeong-Hoon
Kweon Mee-Ra
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Abstract
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Purpose: This study aimed to explore cookie making performance of Korean domestic wheat flour blend with purple-colored wheat (Ariheuk) bran, and its resultant antioxidant activities.
Methods: Solvent retention capacity and ABTS and DPPH radical scavenging capacity of the Ariheuk bran were compared with the common wheat (Gosomil) bran. Quality and antioxidant activity of the cookies formulated with the blend of flour and Ariheuk or Gosomil bran were also compared.
Results: SRC data showed that the water and sodium carbonate SRC values of the blend of flour with either bran were higher than those of flour alone. Cookies formulated by blending flour with bran showed a slight decrease in cookie diameter, except for the 50% blend of Ariheuk bran. Also, with increasing a blend ratio of bran, a decrease in lightness and yellowness of cookies, and an increase in cookie height were observed. Antioxidant activities imparted by both brans as well as by cookies prepared by blending the flour with both brans increased with increasing blending ratio of bran to flour. Cookies prepared using a blend of flour and Ariheuk bran exhibited higher antioxidant activity than the common bran cookies.
Conclusion: Overall, both brans can be successfully applied for producing cookies with improved health benefits, but cookies prepared using the Ariheuk bran impart better benefits.
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KEYWORD
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Ariheuk colored wheat, wheat bran, SRC, cookie, antioxidant activity
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