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KMID : 1134820210500050464
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 5 p.464 ~ p.475
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Quality Characteristics and Antioxidant Activity of Rye Cookies Supplemented with Sea Buckthorn Leaf Powder
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Park Min-Gyu
Joo Shin-Youn
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Abstract
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This study investigated the quality characteristics and antioxidant activity of rye cookies prepared using sea buckthorn leaf powder (SBLP), which is known to contain various functional ingredients. Rye cookies were prepared by replacing 0%, 3%, 5%, 7%, and 9% flour with SBLP. The pH of cookie dough was significantly decreased with increasing amount of added SBLP. The loss and leavening rate of cookie also showed a similar decreasing tendency, whereas the moisture content and sweetness of cookie were significantly increased with increasing amount of SBLP. Analysis on the hunter color system showed significantly decreased L, a, and b values of cookie with increasing amount of SBLP. Hardness was also observed to proportionately increase with increasing SBLP content. Moreover, supplementation with SBLP resulted in higher levels of total polyphenol, flavonoid, chlorophyll, and carotenoid contents. The antioxidant activities measured by the DPPH and ABTS+ radical scavenging activities, and reducing power were highest in rye cookies supplemented with 9% SBLP. The overall acceptability of rye cookies containing 7% SBLP received the highest score in the sensory evaluations. Thus, 7% SBLP was determined to be the appropriate supplement for making rye cookies. We suggest supplementation with SBLP for preparing a functional cookie with improved consumer acceptance.
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KEYWORD
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sea buckthorn leaf, rye cookie, DPPH radical scavenging activity, ABTS+ radical scavenging activity, reducing power
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