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KMID : 1011620210370040308
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Korean Journal of Food and Cookey Science
2021 Volume.37 No. 4 p.308 ~ p.317
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Antioxidant Activities and Quality Characteristics of Cookies with Added Glehnia littoralis Powder
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Woo Hye-Eun
Choi Jin-Hee
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Abstract
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Purpose: This study examined the quality characteristics and antioxidant activities of cookies prepared with different concentrations of Glehnia littoralis powder(1.25%, 2.5%, 5%, and 7.5% of flour).
Methods: Antioxidant activity was measured based on DPPH-ABTS+ radical scavenging ability, and total polyphenol and flavonoid contents of Glehnia littoralis cookies. To evaluate the quality characteristics of cookies, we measured the such as the bulk density and pH of dough, moisture content, spread factor, loss rate, leavening rate, color values, and hardness, followed by sensory evaluation.
Results: Total polyphenol, and flavonoid content and radical scavenging ability significantly increased as the amount of added powder increased(p<0.001). The bulk density, moisture content and leavening rate of cookies decreased compared to the control group, but the changes were not significant. Quality characteristics such as spread factor, loss rate and “L” values significantly decreased with the amount of Glehnia littoralis powder added(p<0.001). According to the amount of Glehnia littoralis powder, pH, “a (-greenness)” and “b” values significantly increased, whereas hardness of the cookies was not significant different. Regarding consumer acceptability, the scores for the control group, and 1.25% and 2.5% Glehnia littoralis powder groups showed no significant differences in terms of overall preference, flavor, and taste.
Conclusion: Based on these results, addition of 2.5% Glehnia littoralis powder can increase the value of cookies by increasing preference and quality characteristics. Further, Glehnia littoralis functional food material.
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KEYWORD
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Glehnia littoralis, cookie, antioxidant activity, phenolic compounds, quality characteristics
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