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KMID : 1134820140430070999
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 7 p.999 ~ p.1008
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Comparison of Quality Characteristics and Antioxidative Activities of Cookies Containing Blueberry Powder and Different Types of Egg Yolk
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Kim Kyoung-Ok
Liu Yanan
Yoon Lee-Na
Park Hyun-Jin
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Abstract
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We evaluated the quality characteristics and antioxidative activities of cookies containing different types of egg yolk (LEY, Liquid Egg Yolk; FEY, Fresh Egg Yolk) and percentages of blueberry powder (5, 10, and 15%). As the amount of blueberry powder increased, the levels of antioxidants based on ABTS and DPPH radical scavenging activities increased in general. Within the 15% group, contents of polyphenols and flavonoids were higher in the FEY group, whereas content of anthocyanins was higher in the LEY group. Measurement of ABTS radical scavenging activity showed that the FEY group had a higher value within the 10% group, whereas the LEY group scored higher within the 15% group. Comparison of sensory properties showed no significant difference between the two egg yolk types. If commercialized, manufacturing cookies with FEY or LEY will not make a significant difference. Regardless, 15% blueberry powder would be the most appropriate, as it scored the highest in terms of antioxidant activity and sensory characteristics.
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KEYWORD
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blueberry powder, liquid egg yolk, antioxidant activity, radical scavenging activity, sensory evaluation
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