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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Korean Journal of Food Science and Technology
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Journal DOI :
Korean Society of Food Science and Technology
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Volume & Issues
Volume 47, Issue 6 - Dec 2015
Volume 47, Issue 5 - Oct 2015
Volume 47, Issue 4 - Aug 2015
Volume 47, Issue 3 - Jun 2015
Volume 47, Issue 2 - Apr 2015
Volume 47, Issue 1 - Feb 2015
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Quantitative Analysis of Various Carotenoids from Different Colored Paprika Using UPLC
Hwang, Jeong Rok ; Hwang, In Kyeong ; Kim, Suna ;
Korean Journal of Food Science and Technology, volume 47, issue 1, 2015, Pages 1~5
DOI : 10.9721/KJFST.2015.47.1.1
This study aimed to simultaneously determine various carotenoids from different colored paprika using an ultra performance liquid chromatograph (UPLC) equipped with a HSS T3 column. Analysis was performed at 450 nm using gradient conditions with acetonitrile/methanol/methylene chloride (65/25/10) and distilled water. We improved the peak resolution and performed carotenoid analysis within 30 min. We qualitatively analyzed 11 carotenoids (neoxanthin, capsorubin, violaxanthin, capsanthin, zeaxanthin, lutein,
-carotene). For the validation of UPLC methods, we validated the precision and accuracy of capsanthin. Capsanthin showed good linearity (
Production of Enzymatic Hydrolysate Including Water-soluble Fiber from Hemicellulose Fraction of Chinese Cabbage Waste
Park, Seo Yeon ; Yoon, Kyung Young ;
Korean Journal of Food Science and Technology, volume 47, issue 1, 2015, Pages 6~12
DOI : 10.9721/KJFST.2015.47.1.6
This study was performed to determine the optimal hydrolysis conditions for the production of hydrolysates, including water-soluble dietary fiber from Chinese cabbage, with commercial enzymes. The optimal pH and temperature for hydrolysis of the hemicellulose fraction were pH 5.0 and
, and optimal enzyme concentrations were 45 units and 21 units for Shearzyme plus and Viscozyme L, respectively. The yields of the hydrolysate including the water-soluble dietary fiber from the hemicellulose fraction by Shearzyme plus and Viscozyme L were 22.64 and 24.73%, respectively, after a 72 h reaction. The molecular weight distribution of alcohol-insoluble fiber was characterized by gel chromatography; degradation of hemicellulose increased with increasing reaction time. Our results indicate that the hemicellulose fraction was degraded to water-soluble dietary fiber by enzymatic hydrolysis, and its hydrolysate could be utilized as new watersoluble food materials.
Effect of Electron Beam Irradiation on Microbiological and Physicochemical Properties of Dried Red Pepper Powders of Different Origin
Lee, Hye-Jin ; Kim, Gui-Ran ; Park, Ki-Hwan ; Kim, Jeong-Sook ; Kwon, Joong-Ho ;
Korean Journal of Food Science and Technology, volume 47, issue 1, 2015, Pages 13~19
DOI : 10.9721/KJFST.2015.47.1.13
The effects of electron beam (e-beam) irradiation at up to 10 kGy on the microbiological and physicochemical properties of dried red pepper powders were studied. Samples from Korea, China, and Vietnam were included in this study. In untreated samples, the total number of microbes, such as total aerobic bacteria, yeasts and molds, was in the range of
. E-beam irradiation at 5 kGy reduced the microbial load by 2-4 log cycles, thus improving the hygienic quality of the samples. Moisture and pH of the samples were unchanged after e-beam irradiation. Reducing sugar content decreased at 1 kGy, followed by a gradual increase at higher radiation doses. At 5 kGy, no significant changes in the content of capsaicinoids were observed between the irradiated and control samples, while a 10 kGy dose led to a significant decrease. The content of pigments did not exhibit apparent changes with increasing dose of irradiation.
Discrimination of Cultivars and Cultivation Origins from the Sepals of Dry Persimmon Using FT-IR Spectroscopy Combined with Multivariate Analysis
Hur, Suel Hye ; Kim, Suk Weon ; Min, Byung Whan ;
Korean Journal of Food Science and Technology, volume 47, issue 1, 2015, Pages 20~26
DOI : 10.9721/KJFST.2015.47.1.20
This study aimed to establish a rapid system for discriminating the cultivation origins and cultivars of dry persimmons, using metabolite fingerprinting by Fourier transform infrared (FT-IR) spectroscopy combined with multivariate analysis. Whole-cell extracts from the sepals of four Korean cultivars and two different Chinese dry persimmons were subjected to FT-IR spectroscopy. Principle component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) of the FT-IR spectral data successfully discriminated six dry persimmons into two groups depending on their cultivation origins. Principal component loading values showed that the 1750-1420 and
regions of the FT-IR spectra were significantly important for the discrimination of cultivation origins. The accuracy of prediction of the cultivation origins and cultivars by PLS regression was 100% (p<0.01) and 85.9% (p<0.05), respectively. These results clearly show that metabolic fingerprinting of FT-IR spectra can be applied for rapid discrimination of the cultivation origins and cultivars of commercial dry persimmons.
An Improved Analytical Method for the Determination of Qualitative and Quantitative Characteristics of Di- and Trisaccharides in Honey using GC and GC/MS
Kim, Jong-Bae ; Jang, Eun-Suk ; Kim, In-Suk ; Lee, Hee-Jin ; Lee, Hye-Jeong ; Seo, Hyun-Sun ; Park, Nam-Pyo ;
Korean Journal of Food Science and Technology, volume 47, issue 1, 2015, Pages 27~36
DOI : 10.9721/KJFST.2015.47.1.27
The improved analytical method with gas chromatography (GC) and GC-mass spectrometry was established to identify and quantify disaccharides and trisacchrides in honey. In this method, the analysis of trimethylsilyl (TMS), TMS-oxime and TMS-methoxime sugars takes into account the determination of a single peak of complete separation on the chromatogram. The number of possible peaks for the qualitative and quantitative determination of TMS, TMS-oxime, and TMS-methoxime sugars was 17, 22, and 25, respectively. This new analytical method allowed for the determination of diand trisaccharides in honey by TMS-oxime and TMS-methoxime derivatives. This study suggested that the improved method is more suitable and precise than the other analytical methods for the simultaneous determination of sugars in honey.
Nutritional Components of Korean Traditional Actinidia (Actinidia arguta) Sprout and in vitro Antioxidant Effect
Jin, Dong Eun ; Park, Seon Kyeong ; Park, Chang Hyeon ; Seung, Tae Wan ; Choi, Sung-Gil ; Heo, Ho Jin ;
Korean Journal of Food Science and Technology, volume 47, issue 1, 2015, Pages 37~43
DOI : 10.9721/KJFST.2015.47.1.37
Nutritional composition and in vitro antioxidant activities of the ethanol extract of Korean traditional actinidia (Actinidia arguta) sprouts of the Otumsense variety were investigated to examine the sproutsi nutritional value. The most abundant mineral, amino acid, and fatty acid were calcium, glutamic acid, and
-linolenic acid, respectively. The major free sugar of Otumsense sprouts was sucrose. The level of vitamin C, a natural antioxidant, was highest among other vitamins examined. The amount of total polyphenol was highest in the 40% ethanol extract. The 2,2`-azino-bis(3-ethylbenzo-thiazoline-6-sulphonic acid) radical scavenging activity of the 40% ethanol extract was about 94% at a concentration of
. Malondialdehyde inhibition by the extract increased in a dose-dependent manner (from 0 to
). Intracellular reactive oxygen species accumulation resulting from
treatment of PC12 cells significantly reduced when the 40% ethanol extract was present in the media compared to that in PC12 cells treated with
Probiotic Properties of Lactic Acid Bacteria Isolated from Commercial Raw Makgeolli
Jung, Sang-Eun ; Kim, Sae-Hun ;
Korean Journal of Food Science and Technology, volume 47, issue 1, 2015, Pages 44~50
DOI : 10.9721/KJFST.2015.47.1.44
The purpose of this study was to characterize the lactic acid bacteria found in makgeolli in terms of bacterial identity and gastric compatibility. Lactic acid bacteria were isolated from commercial raw makgeolli and separated into six strains that are resistant to gastric acidity and bile acid. These strains were identified by analysis of their 16S rDNA, as Lactobacillus plantarum BSM-2 and EHJ-1, Lactobacillus casei GSM-3 and EHJ-2, Lactobacillus brevis BSM-3 and Pediococcus pentosaceus TJH-1. All strains exhibited adhesion to intestines, showing that they were probiotic. We also found that L. plantarum BSM-2 had excellent resistance to bile acid as well as antioxidant activity. Taken together with its antibacterial properties and ability to lower cholesterol, our data suggest that L. plantarum BSM-2 was the most beneficial probiotic among the six strains.
Aromatic Ingredients and Distinct Flavors of the Koguma-Soju Produced from Korean Sweet Potato Varieties Yeonmi, Jeungmi, Shincheonmi, and Shinyeulmi
Kim, Myoung Hui ; Yoshitake, Kazuya ; Takamine, Kazunori ; Lee, Hyeong-Un ; Kim, Won Sin ;
Korean Journal of Food Science and Technology, volume 47, issue 1, 2015, Pages 51~55
DOI : 10.9721/KJFST.2015.47.1.51
Four varieties of the Korean sweet potato, Yeonmi, Jeungmi, Shincheonmi, and Shinyeulmi, were chosen to prepare the distilled koguma-soju (sweet potato-soju). The relationship between the flavor of the koguma-soju and the content of monoterpene alcohols (MTAs) was studied. The MTAs investigated here were linalool, nerol, geraniol, citronellol, and
-terpineol. The ranges of MTA concentrations in the koguma-soju made from the four sweet potato varieties were
for citronellol, and
-terpineol. Geraniol, nerol, and linalool were found in lower concentrations, while
-terpineol was present in a higher concentration compared to their average content in the imo-shochu, a distilled Japanese sweet potato-soju. The concentrations of citronellol in the koguma-soju and imo-shochu were similar. The flavor evaluation tests revealed that the koguma-soju produced from the Yeonmi variety had a leafy vegetable or a grass-like, sharp flavor, whereas the Jeungmi-soju was characterized by a fruity or a sulfur-like sharp taste. Floral, vanilla-like, and mild flavors were predominant in the Shincheonmi-soju, while the Shinyeulmi-soju had either a fruity, citrus-like flavor or a rubber-like, rough taste. This study demonstrates that koguma-soju made from different sweet potato varieties have unique characteristic flavors.
Study on Pretreatment Methods to Prevent Tissue Softening of Heated Onion
Choi, Jun-Bong ; Cho, Won-Il ;
Korean Journal of Food Science and Technology, volume 47, issue 1, 2015, Pages 56~62
DOI : 10.9721/KJFST.2015.47.1.56
Various pretreatment methods were evaluated to prevent tissue softening of heated onion. Changes in onion tissue firmness during heating were explained by 3-mechanism model consisting of texture hardening at low temperature (
) and substrate softening at high temperature. Preheating of onion in a
-containing solution significantly improved its texture after high-temperature heating. The improvement of firmness by preheating at low temperature was related to the formation of strong cross-linking between carboxyl groups and
by the action of pectin methylesterase in onion. The highest firmness was obtained by pre-heating at
for 120 min in 0.5% calcium solution. This result was supported by chemical analysis showing that the amount of bound calcium was the highest at
. Further investigation should be carried out to establish the optimal conditions to prevent the softening of various vegetables.
Analysis of the Causes of Deformation of Packaging Materials Used for Ready-to-Eat Foods after Microwave Heating
Yoon, Chan Suk ; Hong, Seung In ; Cho, Ah Reum ; Lee, Hwa Shin ; Park, Hyun Woo ; Lee, Keun Taik ;
Korean Journal of Food Science and Technology, volume 47, issue 1, 2015, Pages 63~69
DOI : 10.9721/KJFST.2015.47.1.63
The aim of this study was to investigate the deformation of packaging materials used for ready-to-eat (RTE) foods after the retort process and microwave heating. From the multilayer films consisting of polyethylene terephthalate (PET), polyamide (PA), and cast polypropylene (CPP) in a stand-up pouch form used for RTE foods, some deformation of the CPP layer, which was in direct contact with the food, was observed after the retort process and microwave heating. The damage was more severely caused by microwave heating than by the retort process. This may be attributed to diverse factors including the non-uniform heating in a microwave oven, the sorption of oil into the packaging film, and the different characteristics of food components such as viscosity, salt and water content. The development of heat-resistant packaging materials and systems suitable for microwave heating of RTE foods is required for the safety of consumers.
Microbial Inactivation of Grains Used in Saengshik by Corona Discharge Plasma Jet
Youn, Geum-A ; Mok, Chulkyoon ;
Korean Journal of Food Science and Technology, volume 47, issue 1, 2015, Pages 70~74
DOI : 10.9721/KJFST.2015.47.1.70
Inactivation of microorganisms in grains used for saengshik, a formulated health food, was attempted by corona discharge plasma jet (CDPJ). The initial microbial counts of the grains were in the range of
. The CDPJ-inactivation effect was increased with electric current in the range of 1-1.5 A. Regarding span length between the tips of the electrodes and the treatment surface, the highest inactivation effect was observed at 25 mm. The inactivation pattern fitted well to the Singh-Heldman model. Bacteria were more labile to the CDPJ inactivation than yeasts and molds. Among tested grains, white rice showed the highest sterility followed by pressed barley and brown rice. Despite the inactivation by plasma, the thiobarbituric acid content of the grains remained unchanged over 10 min of treatment. Our results indicated the potential of the CDPJ treatment to improve the hygiene of saengshik products with no remarkable changes in lipid quality.
Effect of Houttuynia cordata Thunb. Powder on the Quality Characteristics of Bread
Park, La-Young ;
Korean Journal of Food Science and Technology, volume 47, issue 1, 2015, Pages 75~80
DOI : 10.9721/KJFST.2015.47.1.75
This study was carried out to investigate the quality characteristics of bread containing Houttuynia cordata Thunb. powder (HTP; in ratios of 0, 0.3, 0.5 and 1.0% of the total flour). We found that addition of HTP decreased the pH of dough, whereas the pH of bread remained unchanged. HTP caused no significant change in dough volume during fermentation. Baking loss did not show significant difference between HTP containing bread and control. However, we found changes in bread volume with the most pronounced decrease observed in bread containing 0.1% HTP. Lightness and redness of the inner crumb were decreased by the addition of HTP, whereas yellowness was increased. 2,2-diphenyl-1-picrylhydrazyl-radical scavenging activity and total polyphenol contents were increased significantly by the addition of HTP. The overall acceptability of bread containing 0.5% HTP was better than that of control.
Nonthermal Sterilization of Pathogenic Escherichia coli by Intense Pulsed Light Using a Batch System
Kim, Ae-Jin ; Shin, Jung-Kue ;
Korean Journal of Food Science and Technology, volume 47, issue 1, 2015, Pages 81~86
DOI : 10.9721/KJFST.2015.47.1.81
Intense pulsed light (IPL), a nonthermal technology, has attracted increasing interest as a food processing technology. However, its efficacy in inactivating microorganisms has not been evaluated thoroughly. In this study, we investigated the influence of IPL treatment on the inactivation of Escherichia coli O157:H7 depending on light intensity, treatment time, and pulse number. Increased light intensity from 500 V to 1,000 V, raised the inactivation rate at room temperature. At 1000 V, the cell numbers were reduced by 7.1 log cycles within 120 s. In addition, increased pulse number or decreased distance between the light source and sample surface also led to an increase in the inactivation rate. IPL exposure caused a significant increase in the absorption at 260 nm of the suspending agent used in our experiments. This indicates that IPL-treated cells were damaged, consequently releasing intracellular materials. The growth of IPL-irradiated cells were delayed by about 5 h. The degree of damage to the cells after IPL treatment was confimed by transmission electron microscopy.
Intra- and Extra-cellular Mechanisms of Saccharomyces cerevisiae Inactivation by High Voltage Pulsed Electric Fields Treatment
Lee, Sang-Jae ; Shin, Jung-Kue ;
Korean Journal of Food Science and Technology, volume 47, issue 1, 2015, Pages 87~94
DOI : 10.9721/KJFST.2015.47.1.87
High voltage pulsed electric fields (PEF) treatment is one of the more promising nonthermal technologies to fully or partially replace thermal processing. The objective of this research was to investigate the microbial inactivation mechanisms of PEF treatment in terms of intra- and extracellular changes in the cells. Saccharomyces cerevisae cells treated with PEF showed cellular membrane damage. This resulted in the leakage of UV-absorbing materials and intracelluar ions, which increased with increasing treatment time and electric fields strength. This indicates that PEF treatment causes cell death via membrane damage and physical rupture of cell walls. We further confirmed this by Phloxine B staining, a dye that accumulates in dead cells. Using scanning and transmission electron microscopy, we observed morphological changes as well as disrupted cytoplasmic membranes in PEF treated S. cerevisae cells. In addition, PEF treatment led to damaged chromosomal DNA in S. cerevisiae.
Optimization of Anti-glycation Effect of ʟ-Carnitine, Pyridoxine Hydrochloride and ᴅʟ-α-Tocopheryl Acetate in an Infant Formula Model System Using Response Surface Methodology
Jung, Hye-Lim ; Nam, Mi-Hyun ; Hong, Chung-Oui ; Pyo, Min-Cheol ; Oh, Jun-Gu ; Kim, Young Ki ; Choi, You Young ; Kwon, Jung Il ; Lee, Kwang-Won ;
Korean Journal of Food Science and Technology, volume 47, issue 1, 2015, Pages 95~102
DOI : 10.9721/KJFST.2015.47.1.95
The Maillard reaction is a non-enzymatic reaction between amino and carbonyl groups. During milk processing, lactose reacts with milk protein through this reaction. Infant formulas (IFs) are milk-based products processed with heat-treatments, including spray-drying and sterilization. Because IFs contain higher Maillard reaction products (MRPs) than breast milk, formula-fed infants are subject to higher MRP exposure than breast milk-fed ones. In this study, we investigated the optimization of conditions for minimal MRP formation with the addition of
-car), pyridoxine hydrochloride (PH), and
-tocopheryl acetate (
-T) in an IF model system. MRP formation was monitored by response surface methodology using fluorescence intensity (FI) and 5-hydroxymethylfurfural (HMF) content. The optimal condition for minimizing the formation of MRPs was with
-T. Under this condition, the predicted values were 77.4% FI and 248.7 ppb HMF.
Analysis of Seed Oil Fatty Acids and Their Effect on Lipid Accumulation and Leptin Secretion in 3T3-L1 Adipocytes
Kim, Tae Woo ; Kim, Kyoung Kon ; Kang, Yun Hwan ; Kim, Dae Jung ; Lee, Jeong Il ; Choe, Myeon ;
Korean Journal of Food Science and Technology, volume 47, issue 1, 2015, Pages 103~110
DOI : 10.9721/KJFST.2015.47.1.103
In this study, we evaluated the fatty acid composition and physiological activities of oils extracted from eight types of seeds, pepper (Capsicum annuum L.), green tea (Camellia sinensis L.), perilla (Perilla frutescens var. japonica Hara), peanut (Arachis hypogaea L.), cotton (Gossypium indicum LAM.), sesame (Sesamum indicum L.), walnut (Juglans regia L.), and safflower (Carthamus tinctorius L.). The composition and quality analysis showed that the oils were potentially suitable for foo-grade applications. The composition analysis showed that the oils were mostly composed of unsaturated fatty acids including linoleic acid and oleic acid. In 3T3-L1 adipocytes, green pepper, perilla, and peanut seed oils inhibited lipid accumulation, and green pepper, perilla, peanut, sesame, walnut, and safflower seed oils induced leptin secretion. These results show that the inhibitory effect of edible seed oils on lipid accumulation, and induction of leptin secretion may be useful for obesity management.
Evaluation of the Anti-obesity Activity of Platycodon grandiflorum Root and Curcuma longa Root Fermented with Aspergillus oryzae
Kang, Yun Hwan ; Kim, Kyoung Kon ; Kim, Tae Woo ; Yang, Chun Su ; Choe, Myeon ;
Korean Journal of Food Science and Technology, volume 47, issue 1, 2015, Pages 111~118
DOI : 10.9721/KJFST.2015.47.1.111
In the present study, the phenolic compound level, antioxidant activity, and inhibition of lipid accumulation in Aspergillus oryzae-fermented water extracts of the Platycodon grandiflorum (PG) root and the Curcuma longa (CL) root were determined. Total polyphenol and flavonoid contents were decreased after fermentation. However, the flavonoid content of the fermented PG (FPG) was increased by 2.9-fold that of the PG before fermentation. In addition, the antioxidant activities were significantly decreased following fermentation. The potential anti-obesity activity was assessed by determining lipid accumulation and mRNA expression of sterol regulatory element-binding protein 1c (SREBP-1c) and peroxisome proliferator-activated receptor gamma (
) in 3T3-L1 cells. Aspergillus-fermented extracts of PG and CL roots decreased lipid accumulation, and mRNA expression of SREBP-1c and
in 3T3-L1 cells. These results indicate that Aspergillus fermentation augments the anti-obesity activity of PG and CL by regulating the expression of the genes involved in lipid accumulation and cell differentiation of 3T3-L1 cells.
Synergistic Anti-inflammatory Effect of Rosmarinic Acid and Luteolin in Lipopolysaccharide-Stimulated RAW264.7 Macrophage Cells
Cho, Byoung Ok ; Yin, Hong Hua ; Fang, Chong Zhou ; Ha, Hye Ok ; Kim, Sang Jun ; Jeong, Seung Il ; Jang, Seon Il ;
Korean Journal of Food Science and Technology, volume 47, issue 1, 2015, Pages 119~125
DOI : 10.9721/KJFST.2015.47.1.119
The aim of this study was to investigate the synergistic anti-inflammatory effect of rosmarinic acid (RA) and luteolin from perilla (Perilla frutescens L.) leaves in lipopolysaccharide (LPS)-stimulated RAW264.7 macrophages. A combination of RA and luteolin more strongly inhibited the production of nitric oxide (NO), inducible NOS (iNOS), prostaglandin
), and COX-2 than higher concentrations of RA or luteolin alone in LPS-stimulated RAW264.7 macrophages. The combined RA and luteolin synergistically inhibited the production of pro-inflammatory cytokines, such as tumor necrosis factor-
), interleukin-6 (IL-6), and interleukin-
), in LPS-stimulated RAW264.7 macrophages. Furthermore, combined RA and luteolin more strongly suppressed NF-
activation than RA or luteolin alone, by inhibiting the degradation of inhibitor of NF-
and nuclear translocation of the p65 subunit of NF-
in LPS-stimulated RAW264.7 macrophages. Collectively, these results suggest that RA and luteolin in combination exhibit synergistic effects in suppression of LPS-induced inflammation in RAW264.7 macrophages.
Prevalence and Classification of Escherichia coli Isolated from bibimbap in Korea
Lee, Da-Yeon ; Lee, Joo-Young ; Wang, Hae-Jin ; Shin, Dong-Bin ; Cho, Yong-Sun ;
Korean Journal of Food Science and Technology, volume 47, issue 1, 2015, Pages 126~131
DOI : 10.9721/KJFST.2015.47.1.126
Pathogenic Escherichia coli is recognized as an important cause of diarrhea, hemorrhagic colitis and hemolytic-uremic syndrome worldwide. This study was conducted to investigate the prevalence E. coli contamination in the Korean traditional food bibimbap. E. coli were isolated from 84 of 1142 (7.3%) bibimbap investigated from 2005 to 2011. Antibiotic resistance profiling demonstrated that 6 of the 84 isolates (7.2%) showed multiple drug resistance. Fifteen virulence genes specific for pathogenic E. coli such as Shiga toxin-producing E. coli (STEC), enteropathogenic E. coli (EPEC), enterotoxigenic E. coli (ETEC), enteroinvasive E. coli (EIEC), and enteroaggregative E. coli (EAEC) were examined by multiplex PCR for mixed bacterial cultures derived from bibimbap samples. The EPEC virulence gene (ent) was detected in 5 strains (5.9%), while ETEC, EAEC, and EIEC were not detected. STEC serotypes O103 (1.2%), O91 (1.2%), and O128 (6.0%) were found, but other serogroups such as O26, O157, O145, O111 and O121 were not detecded. Automated Repetitive-Sequence-Based PCR analysis showed different patterns.
Quality and Antioxidant Attributes of Cookies Supplemented with Cranberry Powder
Choi, Ji Eun ; Lee, Jun Ho ;
Korean Journal of Food Science and Technology, volume 47, issue 1, 2015, Pages 132~135
DOI : 10.9721/KJFST.2015.47.1.132
The feasibility of incorporating cranberry powder (CP) as a value-added food ingredient in cookies was investigated. The moisture content and spread ratio of cookies increased significantly with increasing levels of CP (p<0.05). Lightness and yellowness decreased, whereas redness increased significantly with higher amount of CP. The use of CP significantly decreased the hardness of cookies while 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity was significantly elevated. The consumer acceptance test indicated that the addition of CP up to 4% had a favorable effect on the consumer preferences in most attributes. Based on the overall observations, cookies with 4% CP can take advantage of the functional properties of CP without sacrificing consumer acceptability.