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Antioxidant Activity and Quality Characteristics of Cookies with Chestnut Inner Shell

율피 분말을 첨가한 쿠키의 항산화 활성 및 품질 특성

  • Joo, Shin-Youn (Dept. of Food and Nutrition, Sookmyung Women's University) ;
  • Choi, Hae-Yeon (Division of Food Sciences, Major in Foodservice Management and Nutrition, Kongju National University)
  • 주신윤 (숙명여자대학교 식품영양학과) ;
  • 최해연 (공주대학교 식품과학부 외식상품학전공)
  • Received : 2012.02.10
  • Accepted : 2012.04.09
  • Published : 2012.06.30

Abstract

This study was conducted to investigate the effect of chestnut inner shell powder on antioxidant activity and the quality characteristics of cookies. Cookies were prepared with different amounts of chestnut inner shell powder(in ratios of 0, 0.5, 1, 3 and 5% to the flour quantity). The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenol content in chestnut inner shell powder and cookies. For analyzing quality characteristics, bulk density and pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. The spread ratio, a values, total phenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing chestnut inner shell powder(p<0.001), while the pH of the dough, L values and b values of the cookies significantly decreased with increasing chestnut inner shell powder content(p<0.001). The consumer acceptability score for the 3% chestnut inner shell cookie groups ranked significantly higher(p<0.01) than those of the other groups in overall preference, flavor, taste and color. From these results, we suggest that chestnut inner shell is a good ingredient for increasing the consumer acceptability and the functionality of cookies.

Acknowledgement

Supported by : 공주대학교

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