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KMID : 1134820210500101082
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 10 p.1082 ~ p.1090
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Quality Characteristics, Antioxidant Activity, and Acrylamide Content of Cookies Made with Powdered Green Tea
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Hwang Eun-Sun
Park Tae-Young
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Abstract
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The study was conducted to investigate the quality properties, antioxidant activities, and acrylamide formation of cookies in which wheat flour was substituted by 0, 3, 6, and 9% powdered green tea. The moisture, crude protein, and crude fat contents of the cookies did not show any statistically significant difference between the control group and the group with 3∼9% powdered green tea. Ash content showed a tendency to increase as the amount of powdered green tea added increased. The spreadability, swelling rate, and loss rate decreased and the pH increased in proportion to the amount of powdered green tea added to the cookies. The L*, a*, and b* values of the cookies decreased in proportion to the amount of powdered green tea added and the browning index decreased from 42.00 to 27.58 as the quantum of powdered green tea added increased compared to the control. The total polyphenol content increased with increasing levels of powdered green tea. The antioxidant activity significantly increased and the acrylamide content decreased in proportion to the amount of powdered green tea added, compared to the control. From the above results, it can be concluded that adding powdered green tea to cookies increases its antioxidant activity and has a positive effect on the reduction of acrylamide generated during cooking.
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KEYWORD
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powdered green tea, cookies, quality characteristics, antioxidant activity, acrylamide
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