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머위 분말 첨가 쌀쿠키의 항산화 활성 및 품질 특성Antioxidant Activities and Quality Characteristics of Rice Cookie with Added Butterbur (Petasites japonicus) Powder

Other Titles
Antioxidant Activities and Quality Characteristics of Rice Cookie with Added Butterbur (Petasites japonicus) Powder
Authors
최희원심기현
Issue Date
Feb-2021
Publisher
한국식품영양학회
Keywords
butterbur; rice cookie; PCA; quality characteristics; antioxidant activity
Citation
한국식품영양학회지, v.34, no.1, pp.1 - 14
Journal Title
한국식품영양학회지
Volume
34
Number
1
Start Page
1
End Page
14
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/146804
DOI
10.9799/ksfan.2021.34.1.001
ISSN
1225-4339
Abstract
This study evaluated the antioxidant activity and quality characteristics of rice cookie with added butterbur powder in a ratio of 0, 5, 10, 15, and 20% to confirm the possibility of butterbur as a functional food. The moisture content, spread factor, leavening rate, and hardness of rice cookies increased with an increase in the amount of butterbur powder; whereas a decrease in the pH and baking loss rate was observed. The L and b values decreased as the amount of butterbur powder increased, but the value was the lowest when 5% of butterbur powder was added. The sensory liking score showed the highest preference for 10% butterbur powder regarding appearance, flavor, taste, texture, and overall preference. In the principal component analysis (PCA), the addition of 10% butterbur powder positively affected the measure of food acceptance in terms of organoleptic properties of butterbur. Besides, as the amount of added butterbur powder increased, the antioxidant activity of rice cookies increased. Based on these results, it appears that the addition of butterbur powder to rice cookies in a 10% ratio can produce rice cookies with excellent antioxidant activity, overall quality, and high preference.
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전통예술학과 (전통식생활문화전공)
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