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KMID : 1134820210500030264
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 3 p.264 ~ p.271
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Quality Characteristic, Acrylamide Content, and Antioxidant Activity of Cookies by Baking Time
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Hwang Eun-Sun
Lee Si-A
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Abstract
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A uniform cookie dough having the same ingredients was put in an oven and baked for 12, 16, 20 and 24 min. The quality characteristics, acrylamide content, and antioxidant activity were subsequently determined. Highest moisture content (4.24%) was obtained in cookies baked for 12 min, and was observed to decrease from 3.52% to 1.95% as baking time increased from 16∼24 min. Crude protein, crude fat, and ash contents were not statistically different according to baking time. Cookies baked for 12 min had the highest pH 6.62, which then decreased to 5.79 with increasing time. The L* and b* values of the cookies were observed to proportionately decrease with increasing baking time, whereas the a* value and browning index showed time-dependent increase. With increasing baking time of cookies, the total polyphenol and total flavonoid contents increased from 1.11 to 2.65 times and 1.07 to 1.24 times, respectively, as compared to cookies prepared by baking for 12 min. We further confirmed that the longer the baking time of the cookies, higher was the antioxidant activity and production of acrylamide. Taken together, our results indicate the necessity to set an appropriate time for baking cookies, by considering the content of antioxidants, antioxidant activity, and acrylamide production for the duration.
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KEYWORD
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cookie, baking time, acrylamide, browning, antioxidant activity
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