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Antioxidant Activity and Quality Characteristics of Black Rice Bran Cookies

흑미 미강 쿠키의 항산화활성 및 품질특성

  • Joo, Shin-Youn (Dept. of Food and Nutrition, Sookmyung Women's University) ;
  • Choi, Hae-Yeon (Home Economics Education, Graduate School of Education, Kongju National University)
  • 주신윤 (숙명여자대학교 식품영양학과) ;
  • 최해연 (공주대학교 교육대학원 가정교육)
  • Received : 2011.12.06
  • Accepted : 2012.01.02
  • Published : 2012.02.29

Abstract

Black rice bran powder has potential medical uses and functionality. In this study, we assessed the antioxidant activity and quality characteristics of cookies containing various concentrations (0, 1, 3, 5, 7, and 9%) of black rice bran powder. To analyze quality characteristics, proximate composition, fatty acid composition, amino acid composition, bulk density and pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. Black rice bran cookies (7%) contained more crude protein ($10.67{\pm}0.33$%) compared to control ($5.84{\pm}0.06$%). The total unsaturated fatty acid contents of the control and 7% black rice bran cookies were 30.44 and 30.81%, respectively. The amino acid content of 7% black rice bran cookie was higher than that of control. Bulk density of the dough, moisture, spread factor, total polyphenol content, and DPPH free radical scavenging activity of the cookies significantly increased with increasing content of black rice bran powder, whereas pH of the dough, loss rate, leavening rate, and L values of the cookies decreased. Additionally, consumer acceptability scores for the 7% black rice bran cookie group ranked significantly higher than those of the other groups in terms of appearance, taste, flavor, texture, and overall preference. Taken together, the results of this study suggest that black rice bran powder is an effective ingredient for increasing the consumer acceptability and functionality of cookies.

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