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머위 분말 첨가 쌀쿠키의 항산화 활성 및 품질 특성

Antioxidant Activities and Quality Characteristics of Rice Cookie with Added Butterbur (Petasites japonicus) Powder

한국식품영양학회지 2021년 34권 1호 p.1 ~ 14
Cheuh Hee-Won, 심기현,
소속 상세정보
 ( Cheuh Hee-Won ) - Sookmyung Women’s University Graduate School of Arts Traditional Culinary Culture
심기현 ( Sim Ki-Hyeon ) - Sookmyung Women’s University Graduate School of Arts Traditional Culinary Culture

Abstract


This study evaluated the antioxidant activity and quality characteristics of rice cookie with added butterbur powder in a ratio of 0, 5, 10, 15, and 20% to confirm the possibility of butterbur as a functional food. The moisture content, spread factor, leavening rate, and hardness of rice cookies increased with an increase in the amount of butterbur powder; whereas a decrease in the pH and baking loss rate was observed. The L and b values decreased as the amount of butterbur powder increased, but the value was the lowest when 5% of butterbur powder was added. The sensory liking score showed the highest preference for 10% butterbur powder regarding appearance, flavor, taste, texture, and overall preference. In the principal component analysis (PCA), the addition of 10% butterbur powder positively affected the measure of food acceptance in terms of organoleptic properties of butterbur. Besides, as the amount of added butterbur powder increased, the antioxidant activity of rice cookies increased. Based on these results, it appears that the addition of butterbur powder to rice cookies in a 10% ratio can produce rice cookies with excellent antioxidant activity, overall quality, and high preference.

키워드

butterbur; rice cookie; PCA; quality characteristics; antioxidant activity

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