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KMID : 1134820130420121966
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 12 p.1966 ~ p.1971
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Quality Characteristics and Antioxidant Activities of Cookies with Pholiota adiposa Powder
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Kim Ji-Won
Kim Sang-Hee
Yoon Hyang-Sik
Song Dal-Nym
Kim Min-Ja
Chang Hu-Bong
Song In-Gyu
Eom Hyun-Ju
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Abstract
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Pholiota adiposa is an edible as well as medicinal mushroom cultured in China and Japan with anti-tumor, anti-microbial, anti-hypertensive, and anti-hyperlipidemic activities. This study was carried out to investigate the quality characteristics of cookies added with Pholiota adiposa powder. Chemical composition of Pholiota adiposa powder was as follows: 3.8% moisture, 6.9% ash, 1% crude lipids, 3% protein, 53.3% carbohydrates, and 31.9% crude dietary fiber. To analyze quality characteristics during the manufacture of cookies, pH, texture, color, antioxidant activity, total polyphenol content, and sensory evaluation were determined. As the content of Pholiota adiposa powder increased, the pH of cookies decreased from 6.7 to 6.02. Hardness of cookies decreased with increasing Pholiota adiposa powder content, and cookies added with 5% powder were softer than the control. Regarding surface color, L-value decreased with increasing powder content compared to that of the control, whereas in surface color among various powder levels was not significantly different. As the content of Pholiota adiposa powder increased, both antioxidant activity and total polyphenol content increased. In the sensory evaluation, cookies added with 3% Pholiota adiposa powder showed remarkably higher values compared to control and other amples in all aspects.
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KEYWORD
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Pholiota adiposa, cookies, antioxidant activity, quality characteristics
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