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Antioxidative Activities and Quality Characteristics of Rice Cookies with Added Ligularia fischeri (Ledeb.) Turcz. Powder
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 Title & Authors
Antioxidative Activities and Quality Characteristics of Rice Cookies with Added Ligularia fischeri (Ledeb.) Turcz. Powder
Jeong, Yi-Ji; Han, Young-Sil;
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 Abstract
This study was performed to examine the functional and quality characteristics of rice cookies with added Ligularia fischeri (Ledeb.) Turcz. powder. Rice cookies were prepared with different amounts (0%, 0.5%, 1%, 1.5% and 2% to the flour quantity) of Ligularia fischeri powder. The antioxidant activities of Ligularia fischeri powder, specifically the total phenolic content, DPPH free radical scavenging activity and reducing power were found to be 212.19 mg GAE/g, 11.78 (), and 2.33 (O.D.), respectively. The antioxidant activities of the rice cookies with added Ligularia fischeri powder increased with increasing concentrations of Ligularia fischeri powder. Regarding the hunter`s color value of rice cookies with added Ligularia fischeri powder, L (lightness) and a (redness) values decreased (p<0.001) with increasing concentrations of Ligularia fischeri powder, whereas b (yellowness) values increased (p<0.01). The consumer acceptability score for the 3% Ligularia fischeri rice cookie groups ranked significantly (p<0.001) higher than the other groups in color, flavor, taste, texture and overall preference. These results suggest that Ligularia fischeri powder will be useful as a functional food resource with antioxidant activities.
 Keywords
Ligularia fischeri;rice cookie;quality characteristics;antioxidative activity;
 Language
Korean
 Cited by
1.
반응표면분석법을 이용한 소금대용 세발나물 첨가 쌀머핀의 품질특성 및 최적화,김다솔;신지훈;주나미;

한국식품영양학회지, 2016. vol.29. 2, pp.186-199 crossref(new window)
1.
Quality Characteristics and Optimization of Rice Muffins prepared by Substituting Salt with Spergularia marina L. Griseb using Response Surface Methodology, The Korean Journal of Food And Nutrition, 2016, 29, 2, 186  crossref(new windwow)
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