Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Effect of Various Gluten-free Flours on Quality Characteristics and Antioxidant Activities of Cookies

전분의 종류를 달리하여 제조한 Gluten-free 쿠키의 품질특성 및 항산화 활성 비교

  • 정기영 (고려대학교 식품영양학과) ;
  • 송가영 (고려대학교 식품영양학과) ;
  • 오현빈 (고려대학교 식품영양학과) ;
  • 장양양 (고려대학교 식품영양학과) ;
  • 신소연 (고려대학교 식품영양학과) ;
  • 김영순 (고려대학교 식품영양학과)
  • Received : 2016.12.01
  • Accepted : 2017.01.13
  • Published : 2017.04.30
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Abstract

Purpose: This study examined the effect of different gluten-free flours on the properties of cookies. Methods: Each gluten-free cookie was made from wheat, brown rice, buckwheat, corn, sorghum, teff, or black rice. Results: Baking loss was highest on sorghum (18.85%) and the lowest on teff (12.73%). The spread factor was highest on brown rice (8.20) and lowest on corn (7.60). The density was similar in all samples (1 g/mL). pH was the highest on buckwheat (6.45) and lowest on wheat (5.96). While L-value, a-value and b-value were lowest on black rice, the ${\Delta}E-value$ was the highest on black rice (35.57). The hardness was highest on wheat (30.28 N) and lowest on teff (14.87 N). The polyphenol and flavonoid content was the highest on buckwheat ($25.97{\mu}g\;GAE/mg$) and the flavonoid content was the highest on black rice ($24.33{\mu}g\;QE/mg$). The DPPH IC50 value was highest on wheat ($352.41{\mu}g/mL$) and lowest on black rice ($33.59{\mu}g/mL$). The ABTS $IC_{50}$ value was highest on wheat ($349.30{\mu}g/mL$) and lowest on black rice ($57.72{\mu}g/mL$). The results of the sensory properties revealed color to be highest on corn (7.33). The top grain was similar in all the samples (5.43-6.57). Flavor was highest on black rice and teff (6.43-6.48). The softness was the highest on wheat, sorghum, teff, and black rice (6.48-7.05). Sweetness was highest on sorghum, teff, and black rice (6.19-6.71). The overall preference also was highest on sorghum, teff, and black rice (6.14-6.48). Conclusion: Gluten-free flours can improve the quality characteristics and antioxidant activities of cookies.

Keywords

References

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