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KMID : 1134820220510090950
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 9 p.950 ~ p.959
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Antioxidant Activities and Quality Characteristics of Perilla Seed Meal and Plant-Based Rice Added Cookies Prepared with the Addition of Perilla Seed Meal Powder
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Oh Hye-Lin
Kim Myung-Hyun
Han Young-Sil
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Abstract
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Perilla seed meal, pressed from roasted perilla seeds, contains various polyphenols. The purpose of this study was to investigate the usability of perilla seed meal powder by baking rice cookies with 0%, 5%, 10%, 15%, and 20% of perilla seed meal powder, and analyze their anti-oxidative properties and quality characteristics. The quality characteristics such as moisture content, hardness, pH, L, a, b values, spread factor, loss rate, leavening rate, and density before baking the rice cookies showed a significant change with an increase in the amounts of perilla seed meal powder (P<0.05). The study showed increases in a, b values and spread factors, with the increase in the amounts of perilla seed powder added to the dough (P<0.05). On the other hand, the study showed a decrease in L values, loss rates, leavening rates, hardness, moisture contents, and pH with an increase in the amounts of the perilla seed powder (P<0.05). The total polyphenol content, total flavonoid content, DPPH radical scavenging activity, ABTS radical scavenging activity, and reducing power all increased significantly as more perilla seed meal powder was added (P<0.05). The results of the sensory evaluation showed that the 15% group received the highest preference in overall acceptability, which included the parameters of color, flavor, taste, and texture (P<0.05). These results proved that cookies prepared with the addition of perilla seed meal powder had better antioxidant activity and sensory properties than the control. Perilla seed meal powder, therefore, has a high potential for use as a food material.
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KEYWORD
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perilla seed meal, cookies, quality characteristics, antioxidant activities
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