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KMID : 1011620200360040365
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Korean Journal of Food and Cookey Science
2020 Volume.36 No. 4 p.365 ~ p.372
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Effects of Burdock(Arctium lappa L.) Flour Addition to the Dough on the Quality Characteristics and Lipid Oxidation of Cookie
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Lee Yoon-Jin
Lee Kyong-Ae
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Abstract
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Purpose: This study investigated the quality characteristics and lipid oxidation of cookie with burdock(Arctium lappa L.) flour.
Methods: Cookie samples were prepared by partially replacing wheat flour with burdock flour. They were stored 40℃ for 30 days. pH, density and moisture content of dough were examined with spread factor, loss rate as well as lipid oxidation of cookie. Lipid oxidation was analyzed based on TBA and p-anisidine values.
Results: The addition of burdock flour caused a decrease in spread factor, loss rate and an increase in hardness of cookie. Color determination demonstrated that cookie samples with burdock flour had lower L value and higher a value than the control cookie, indicating that they had darker and more reddish color. Lipid oxidation during storage was higher in the control cookie without burdock flour than in cookie containing it.
Conclusion: The addition of burdock flour to the cookie dough improved the lipid oxidation stability during storage.
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KEYWORD
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burdock flour, cookie, lipid oxidation
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