레몬밤잎 추출 분말을 첨가한 크래커의 항산화 활성 및 품질특성

Abstract

The purpose of this study was to evaluate the antioxidant activity of crackers made with different concentrations of lemon balm leaf extract powder (0%, 2%, 4%, 6%, and 8% of the flour quantity). The total polyphenol content and antioxidant activity increased significantly as more lemon balm leaf extract powder was added to the crackers. The pH and moisture content decreased as the amount of powder increased. The L (lightness) values and b (yellowness) values decreased with increasing concentrations of lemon balm leaf extract powder (p<0.001), whereas a (redness) values increased. According to the sensory evaluation, the 6% cracker was most preferred in terms of color, flavor, taste, texture, and overall acceptability. The results of the study thus showed that lemon balm extract has an antioxidant effect and is useful as a functional food resource.