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KMID : 1134820220510010038
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 1 p.38 ~ p.46
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Effects of Baking Temperatures on the Quality Characteristic, Antioxidant Activity, and Acrylamide Formation of Cookies
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Hwang Eun-Sun
Moon So-Jin
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Abstract
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Samples of the same cookie dough were put in an oven and baked at 140, 160, 170, 180, and 200°C, respectively, and the quality characteristics, acrylamide content and antioxidant activity of cookies were determined. Moisture content was highest at 4.62% in cookies baked at 140°C for 12 min and decreased from 2.30% to 0.52% as the baking temperature increased from 160∼200°C. There was no statistical difference in the crude protein and ash contents in the cookies with variations in the baking temperature. As the baking temperature increased, the weight loss rate and hardness increased. The pH of the cookies baked at 140°C was the highest at 6.89 and as the baking temperature increased, the pH decreased to 4.42. The L* and b* of the cookies decreased in proportion to the baking temperature, and the a* and the browning index increased as the baking temperature increased. The acrylamide content of the cookies was 13.04 ng/g when baked at 140°C and increased from 33.91 to 210.94 ng in proportion to the baking temperature increase from 160∼200°C. As the baking temperature of cookies increased, the total polyphenol content and antioxidant activities increased. Thus, it is important to set the baking temperature by properly balancing the toxicity of acrylamide and the benefit of antioxidant activity when baking cookies.
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KEYWORD
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cookie, baking temperature, acrylamide, browning, antioxidant activity
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