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KMID : 1134820170460020202
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 2 p.202 ~ p.209
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Antioxidant Activities and Quality Characteristics of Cookies Added with Aged Black Chestnut Inner Shell
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Son Eun-Jung
Park So-Young
Kim Mee-Ree
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Abstract
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The purpose of this study was to evaluate cookies added with aged black chestnut inner shells powder (ABCI). Cookies were prepared with three different levels (0.25%, 0.5%, or 1%) of ABCI. During storage, moisture content was higher in cookies containing ABCI compared with control cookies. As the amount of ABCI increased, pH of cookies added with ABCI decreased slightly, whereas acidity increased. The lightness and yellowness in the Hunter color system of cookies with ABCI decreased during storage, whereas redness increased during storage. Higher reducing sugar was contained in cookies with ABCI than in the control. Textural properties by texture profile analysis showed that hardness and chewiness decreased with an increase in ABCI amount. Total phenol content increased in cookies with ABCI. Antioxidant activities such as diphenyl picrylhydrazyl radical and hydroxyl radical scavenging activities increased in cookies with ABCI compared with that of the control. It is concluded that cookies with ABCI may be of high quality with antioxidant activity. In the preference test, cookies added with 0.5% ABCI showed the high results in terms of overall preference and buying intention.
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KEYWORD
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cookie, antioxidant activity, quality characteristics, fermented chestnut inner shell
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