백출의 항산화 특성 분석 및 알룰로스 첨가 쌀쿠키 적용 가능성

Abstract

Purpose: This study was planned for the antioxidant activity of Atractylodes macrocephala Koidzumi powder and application to rice cookie. Methods: Experiments conditions for the atractylodes macrocephala Koidzumi powder cookies included 2 categories: Atractylodes macrocephala Koidzumi powder(X1) and allulose (X2). Atractylodes macrocephala Koidzumi powder cookie formulation was optimized using rheology. Results: Antioxidant capacity of Atractylodes macrocephala Koidzumi powder had a total phenolic content and DPPH free radical scavenging activity of 413.00 μM and 34.06%, respectively. Spread ratio, moisture, sweetness, pH, loss rate, lightness, redness and sensory properties of color, flavor, sweetness, appearance, bitterness and overall quality expressed significant correlations with the contents of atractylodes macrocephala Koidzumi and allulose. From these results, the optimum formulation of rice cookies prepared with atractylodes macrocephala Koidzumi was calculated as atractylodes macrocephala Koidzumi powder 12.15 g and allulose 37.84 g. Conclusion: Based on the result, rice cookie made by atractylodes macrocephala Koidzumi powder are expected to be sufficiently competitive in terms of quality and function.