뽕잎 분말을 첨가한 매작과의 품질 특성 및 항산화 활성Quality Characteristics and Antioxidant Activities of Maejakgwa added Mulberry Leaf Powder
- Other Titles
- Quality Characteristics and Antioxidant Activities of Maejakgwa added Mulberry Leaf Powder
- Authors
- 진소연
- Issue Date
- Oct-2013
- Publisher
- 동아시아식생활학회
- Keywords
- Antioxidant activity; mulberry leaf; maejakgwa; sensory evaluation
- Citation
- 동아시아식생활학회지, v.23, no.5, pp 597 - 604
- Pages
- 8
- Journal Title
- 동아시아식생활학회지
- Volume
- 23
- Number
- 5
- Start Page
- 597
- End Page
- 604
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/11497
- ISSN
- 1225-6781
- Abstract
- This study was conducted to investigate the effect of mulberry leaf powder on the antioxidant activity and the quality characteristics of maejakgwa (a Korean traditional cookie). Maejakgwa was prepared with different amounts of mulberry leaf powder (in ratios of 0, 3, 6, 9 and 12% to the flour quantity). The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenol content in mulberry leaf powder and maejakgwa. For analyzing the quality characteristics, bulk density and the pH of the dough, moisture contents, color, texture profile analysis and sensory evaluations were measured. The total phenol contents, DPPH free radical scavenging activity, bulk density of the batter and the a values of maejakgwa significantly increased with increasing mulberry leaf powder, whereas the pH of the batter, L values and b values of the maejakgwa significantly decreased with increasing mulberry leaf powder content. Finally, the results of the acceptance test indicated that maejakgwa containing 6% mulberry leaf powder had the highest scores. From these results, we suggest that mulberry leaf is a good ingredient for increasing consumer acceptability as well as the functionality of maejakgwa.
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