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KMID : 1024420140180040325
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Food Engineering Progress
2014 Volume.18 No. 4 p.325 ~ p.331
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Antioxidant Activity and Quality Characteristics of Cookies Prepared with Colored Potato (Ja-young) Flour
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Jung Hwa-Bin
Kim Ji-A
Pan Cheol-Ho
Yoon Won-byung
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Abstract
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This study was conducted to investigate the quality characteristics of cookies prepared with colored potato (Ja-young) flour having high antioxidant activity. Total phenol, color difference, browning index, textural properties andsensory properties of the cookies were evaluated. Total phenols increased with increasing Ja-young flour contentsas well as baking time. In addition, the browning index (BI) increased with increasing proportions of Ja-young flourand baking time. The BI curves were fitted to three different kinetic models: zero order, Weibull, and logistic model.The reaction rate constant, RMSE and R-square parameters were estimated. The logistic model was an appropriatemodel for describing the browning of cookies with Ja-young flour by baking time based on RMSE and R-square.The color difference decreased significantly as the proportion of Ja-young flour in the blends and baking timeincreased. The hardness of cookies increased with increasing Ja-young flour in the blends up to 13 minutes of bak-ing. These results suggest that Ja-young flour is a suitable ingredient to develop cookies with high antioxidant activ-ity and novel texture.
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KEYWORD
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colored potato, kinetic models, cookies, antioxidant, quality characteristics
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