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KMID : 1011620150310020136
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Korean Journal of Food and Cookey Science
2015 Volume.31 No. 2 p.136 ~ p.143
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Quality Characteristics and Antioxidative Activities of Rice Cookies with Rehmannia glutinosa Preparata
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신숙경:Shin Suk-Kyung
민아영:Min A-Young/김현정:Kim Hyun-Jeong/이수진:Lee Su-Jin/심은경:Sim Eun-Kyoung/이근종:Lee Kun-Jong/이보담:Lee Bo-Dam/김미리:Kim Mee-Ree
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Abstract
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The aim of this study was to evaluate the quality characteristics and anti-oxidative activities in the rice cookies with R. glutinosa Preparata (0%, 4%, 8%, 12%) and bean flour (10%). The moisture of cookies was increased depending on amount of R. glutinosa Preparata (RRP). The pH of cookies with RRP was lower than that of the control cookies. Sugar content and reducing sugar of cookies were increased according to the amount of RRP. L-value and b-value of cookies with 12% RRP were lower than the control, whereas a-value was higher than the control. Spread factor of cookies with RRP was lower than the control, and hardness of cookies was increased depending on amount of RRP added. The antioxidant activity such as DPPH radical and hydroxyl radical scavenging activity was significantly increased in the cookies with RRP, compared with that of the control. Also, total phenol content of cookies was increased according to the amount of RRP. In sensory test, cookies with 8% RRP received the highest score for overall preference. As a result, the optimum amount of RRP concentrate to be added in the cookies was found to be 8%.
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KEYWORD
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cookies, R. glutinosa Preparata, rice flour, bean flour, anti-oxidative activities
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