도토리 분말을 첨가한 쿠키의 항산화활성 및 품질특성Antioxidant Activity and Quality Characteristics of Cookies Prepared with Acorn(Quercus species) Powder
- Other Titles
- Antioxidant Activity and Quality Characteristics of Cookies Prepared with Acorn(Quercus species) Powder
- Authors
- 주신윤; 최해연; 김옥선; 전희경
- Issue Date
- Apr-2013
- Publisher
- 한국식품조리과학회
- Keywords
- antioxidant activity; acorn; cookie; quercus species
- Citation
- 한국식품조리과학회지, v.29, no.2, pp 177 - 184
- Pages
- 8
- Journal Title
- 한국식품조리과학회지
- Volume
- 29
- Number
- 2
- Start Page
- 177
- End Page
- 184
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/52168
- DOI
- 10.9724/kfcs.2013.29.2.177
- ISSN
- 2287-1780
2287-1772
- Abstract
- This study was conducted to investigate the effects of acorn (fruits of Quercus species) powder on the antioxidant activity and quality characteristics of cookies. Cookies were prepared with different amounts (0, 0.5, 1, 3 and 5% to the flour quantity) of acorn powder. The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenolic acid content in acorn powder and cookies.
For analyzing quality characteristics, bulk density, pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. The moisture contents, a values, total phenolic acid content and DPPH free radical scavenging activity of cookies significantly increased with increasing acorn powder (p<0.001), while the pH of the dough, L values and b values of the cookies significantly decreased with increasing acorn powder (p<0.001). The consumer acceptability score for the 3% acorn cookie groups ranked significantly (p<0.05) higher than the other groups in overall preference, appearance, flavor, taste and color. From these results, we suggest that acorn is a good ingredient for increasing the consumer acceptability and the functionality of cookies.
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Collections - 생활과학대학 > 식품영양학과 > 1. Journal Articles
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