Quality Characteristic and Antioxidant Activities of Majakgwa added Pine Needle Powder

솔잎 분말을 첨가한 매작과의 품질특성 및 항산화 활성

  • Jin, So-Yeon (Dept. of Traditional Dietary Life Food, Graduate School, Sookmyung Women's University)
  • 진소연 (숙명여자대학교 전통문화예술대학원 전통식생활문화전공)
  • Received : 2013.08.06
  • Accepted : 2013.11.01
  • Published : 2013.12.31


This study was conducted to investigate the effect of pine needle powder on antioxidant activity and the quality characteristics of Majakgwa (Korean traditional cookie). Majakgwa was prepared with different amounts of pine needle powder (in ratios of 0, 3, 6, 9 and 12% to the flour quantity). The antioxidant activity was estimated by DPPH free radical scavenging activity and by the total phenol content in pine needle powder and Majakgwa. For analyzing the quality characteristics, bulk density and pH of the dough, moisture content, volume, color, texture profile analysis and sensory evaluations were measured. The bulk density, volume, total phenol contents and DPPH free radical scavenging activity of Majakgwa significantly increased with increasing pine needle powder (p<0.001), whereas the pH of the dough, L values and b values of the Majakgwa significantly decreased with increasing pine needle powder content (p<0.001). The consumer acceptability score for the 6% pine needle Majakgwa ranked significantly higher (p<0.001) than those of the other groups in overall preference, flavor, taste, crispiness and color. Acid value and peroxide value was lower in Majakgwa with pine needle powder than control. From these results;we suggest that pine needle powder is a good ingredient for increasing consumer acceptability and functionality of Majakgwa.


Supported by : 숙명여자대학교


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