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The Quality and Antioxidant Properties of Cookies Containing Codonopsis lanceolata Powder

더덕 분말을 첨가한 쿠키의 품질특성 및 항산화활성

  • Song, Ji Hun (Department of Food Science and Engineering, Daegu University) ;
  • Lee, Jun Ho (Department of Food Science and Engineering, Daegu University)
  • 송지훈 (대구대학교 식품공학과) ;
  • 이준호 (대구대학교 식품공학과)
  • Received : 2013.11.27
  • Accepted : 2013.12.10
  • Published : 2014.02.28

Abstract

We investigated the feasibility of incorporating Codonopsis lanceolata (C. lanceolata) powder into cookies as a value-added food ingredient. The density and moisture content of the dough was not significantly affected by the addition of C. lanceolata powder (p>0.05); the pH ranged from 6.01-6.51. The spread ratio decreased significantly with the increasing levels of C. lanceolata powder added (p<0.05). The lightness decreased, but both browning and hardness increased significantly with the higher amounts of C. lanceolata powder in the formulation (p<0.05). The 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities were increased significantly (p<0.05) and correlated well with increasing amounts of C. lanceolata. In consumer acceptance tests, the addition of C. lanceolata powder, up to 10% (w/w), had a favorable effect on consumer preferences for all the attributes tested. Based on these observations, we recommend cookies with 5% C. lanceolata powder to take advantage of its functional properties without sacrificing consumer acceptability.

Keywords

cookies;Codonopsis lanceolata powder;quality;antioxidant property;consumer acceptance

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