Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Antioxidant Activity and Quality Characteristics of Acorn (Quercus autissima carruther) Cookies

상수리 쿠키의 항산화활성 및 품질특성

  • Kim, Ok-Sun (Department of Food Science and Nutrition, Jangan University) ;
  • Ryu, Hye-Sook (Department of Food and Nutrition, College of Health Sciences, Sangji University) ;
  • Choi, Hae-Yeon (Department of Food Service Management and Nutrition, Kongju National University)
  • 김옥선 (장안대학교 건강과학부 식품영양과) ;
  • 류혜숙 (상지대학교 보건과학대학 식품영양학과) ;
  • 최해연 (공주대학교 식품과학부 외식상품학과)
  • Received : 2012.02.11
  • Accepted : 2012.04.16
  • Published : 2012.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to investigate the effects of acorn ($Quercus$ autissima carruther) powder on the antioxidant activity and quality characteristics of cookies. Cookies were prepared with different amounts of acorn powder (at ratios of 0, 0.5, 1, 3 and 5% to total flour quantity). Antioxidant activity was estimated based on DPPH free radical scavenging activity and total phenol content in acorn powder and cookies. To analyze quality characteristics, bulk density, pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. Loss rate, a values, total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing acorn powder content (p<0.01), whereas pH of the dough, L values and b values of the cookies significantly decreased with increasing acorn powder content (p<0.01). The results of sensory evaluation (appearance, taste, flavor, texture and overall preference) demonstrate that the 3% acorn cookie group showed the highest degree of preference among all items of added acorn powder. From these results, we suggest that acorn is a good ingredient for increasing the consumer acceptability and functionality of cookies.

Keywords

References

  1. AACC. 2000. Approved methods of the AACC. 10th ed. Method 10-50D. American Assoc. Cereal Chemists, St. Paul, MN, USA
  2. Adom KK, Sorrells ME, Liu RH. 2005. Phytochemicals and antioxidant activity of milled fractions of different wheat varieties. J Agric Food Chem., 53(6):2297-2306 https://doi.org/10.1021/jf048456d
  3. Bang BH, Kim KP, Kim MJ, Jeong EJ. 2011. Quality characteristics of cookies added with Chungkukjang powder. Korean J Food & Nutr., 24(2):210-216 https://doi.org/10.9799/ksfan.2011.24.2.210
  4. Chabot JF. 1979. Preparation of food science sample for SEM. Scanning Electron Microscopy. III, 279-286
  5. Cho, HS. Park BH, Kim KH, Kim HA. 2006. Antioxidative effect and quality characteristics of cookies made with sea tangle power. J. Korean Food Culture, 21(5):541-549
  6. Choi HY. 2009. Antioxidant activity and quality characteristics of pine needle cookies. J Korean Soc Food Sci Nutr., 38(10):1414-1421 https://doi.org/10.3746/jkfn.2009.38.10.1414
  7. Doescecher LC, Hoseney RC. 1985. Effect of sugar type and flour moisture on surface cracking of sugar-snap cookies. Cereal Chem., 64(4):263-266
  8. Finney KF, Morris VH, Yamazaki WT. 1950. Micro versus macro cookies baking procedures for evaluation the cookies quality of wheat varieties. Cereal Chem., 27(1):42-49.
  9. Itsuo N. 1983. Chemistry and biological activities of tannins. Yakugaku Zasshi, 103(2):125-142 https://doi.org/10.1248/yakushi1947.103.2_125
  10. Jang KH, Kwak EJ, Kang WW. 2010. Effect of rice bran powder on the quality characteristics of cooki. Korean J Food Preserv., 17(5):631-636
  11. Joo NM, Lee SM, Jung HS, Park SH, Song YH, Shin JH, Jung HA. 2008. Optimization of cookie preparation by addition of yam powder. Korean J. Food Preserv., 15(1):49-57
  12. Kim GS, Park GS. 2008. Quality characteristics of cookies prepared with lotus leaf powder. Korean J Food Cookery Sci., 24(3):398-404
  13. Kim HY, Jeong SJ, Heo MY, Kim KS. 2002. Quality characteristics of cookies prepared with varied levels of shredded garlics. Korean J Food Cookery Sci Technol, 34(4):637-641
  14. Kim HY, Kong HJ. 2006. Preparation and quality characteristics of sugar cookies using citron powder. Korean J Food Cookery Sci., 22(5):712-719
  15. Lee EJ, Kim HI, Hong GJ. 2011. Quality characteristics of cookies added with Nelumbo nucifera G. powder. Korean J. Food Culture Sci., 26(4):394-399
  16. Lee JA, Park GS, Ahn SH. 2002. Compatative of physicochemical and sensory quality characteristics of cookies added with barleys and oatmeals. Korean J Soc Food Cookery Sci., 18(2):238-246
  17. Lee JH, Ko JC. 2009. Physicochemical properties of cookies incorporated with strawberry powder. Food Eng Prog., 13(2):79-84
  18. Lee JS, Jeong SS. 2009. Quality characteristics of cookies prepared with button mushroom powder. Korean J. Food Cookery Sci., 25(1):98-105
  19. Lee JS, Oh MS. 2006a. Quality characteristics of cookies with black rice flour. Korean J. Food Cookery Sci., 22(2):193-203
  20. Lee MH, Oh MS. 2006b. Quality characteristics of cookies with brown rice flour. Korean J. Food Culture, 21(6):685-694
  21. Lee SJ, Shin JH, Choi DJ, Kwen OC. 2007a. Quality characteristics of cookies prepares with fresh and steamed garlic powders. J Korean Soc Food Sci Nutr., 36(8):1048-1054 https://doi.org/10.3746/jkfn.2007.36.8.1048
  22. Lee YU, Huang GW, Liang ZC, Mau JL. 2007b. Antioxidant properties of three extracts from Pleurotus citrinopileatus. LWT Food Sci Technol, 40(5): 823-833. https://doi.org/10.1016/j.lwt.2006.04.002
  23. Lim EJ, Huh CO, Kwon SH, Yi BS, Cho KR. 2009. Physical and sensory characteristics of cookies with added Leek (Allium tuberosum Rottler) powder. Korean J. Food & Nutr., 22(1):1-7
  24. Miller RA, Hoseney RC, Morris CF. 1997. Effect of formula water content on the spread of sugar-snap cookies. Cereal Chem., 74(4):669-671 https://doi.org/10.1094/CCHEM.1997.74.5.669
  25. Moon BK, Kim EA, Park MS, Lee DK, Lee MS, Choi BR. 2007. Quality characteristics of cookies with Black Rice powder. Chung-Ang University Living Science Institute, 26:21-28
  26. Moon YJ, Jang SA. 2011. Quality characteristics of cookies containing powder of extracts from Angelica gigas Nakai. Korean J. Food & Nutr., 24(2):173-179 https://doi.org/10.9799/ksfan.2011.24.2.173
  27. Peng YY, Ye JN, Kong JL. 2005. Determination of phenolic compounds in Perilla Frutescens L. by capillary electrophoresis with electrochemical detection. J Agric Food Chem., 53(21): 8141-8147 https://doi.org/10.1021/jf051360e
  28. Shin DH, Cho JS, Jung ST. 1993a. Study on antioxidant effects of acorn (Quercus acutissima Carruthers) components (I. The separation and identification of tannin components from acorn). Korean oil chemists' society, 10(1):93-101
  29. Shin DH, Cho JS, Jung ST. 1993b. Study on antioxidant effects of acorn (Quercus acutissima Carruthers) components (II. Antioxidant effect of acornic compound). Korean oil chemists' society, 10(1):103-109
  30. Shin DH, Cho JS. 1991. Antioxidative activity of various solvent extracts of quercisemen to linoleic acid. Korean oil chemists' society, 8(1):79-83
  31. Shin IY, Kim HI, Kim CS, Whang K. 1999. Characteristics of sugar cookies with replacement of sucrose with sugar alcohols organoleptic characteristics of sugar alcohol cookies. J Kor Soc Food Sci Nutr., 28(4):850-857
  32. Swain T, Hillis WE, Oritega M. 1959. Phenolic constituents of Ptunus domestioa. I. Quantitative analysis of phenolic constituents. J Sci Food Agric, 10(1):83-88
  33. Yook GJ, Lee HJ, Kim MK. 2002. Effect of chestnut and acorn on lipid matabolism, antioxidative capacity and antithrombotic capacity in rats. Korean Nutrition Sci., 35(2):171-182

Cited by

  1. Quality Characteristics and Antioxidant Activities of Cookies added with Gochujang vol.27, pp.2, 2017, https://doi.org/10.17495/easdl.2017.4.27.2.147
  2. Quality Characteristics and Antioxidant Activity of Cookies added with Baekbokrung(Poria cocos Wolf) Powder vol.23, pp.3, 2014, https://doi.org/10.5934/kjhe.2014.23.3.443
  3. Quality and Antioxidant Properties of Cookies Supplemented with Black Sesame Powder vol.44, pp.7, 2015, https://doi.org/10.3746/jkfn.2015.44.7.1058
  4. Changes in Color and Textural Properties of Acorn Bread According to Added Amount of Soymilk vol.31, pp.6, 2016, https://doi.org/10.7318/KJFC/2016.31.6.605
  5. Antioxidant Activity and Quality Characteristics of Rice Cookies added Kalopanax pictus Leaf Powder  vol.25, pp.4, 2015, https://doi.org/10.17495/easdl.2015.8.25.4.672
  6. Quality Characteristics and Amino Acid Content of Cookies with GABA-Enhanced Brown Rice vol.42, pp.11, 2013, https://doi.org/10.3746/jkfn.2013.42.11.1813
  7. Optimization of Cookie Preparation by Addition of Polygonum multiflorum Radix Powder using Response Surface Methodology vol.27, pp.4, 2014, https://doi.org/10.9799/ksfan.2014.27.4.539
  8. Quality Characteristics of Cookies Containing Beetroot Powder vol.30, pp.4, 2015, https://doi.org/10.7318/KJFC/2015.30.4.457
  9. Quality characteristics of rice cookies as affected by coffee addition vol.21, pp.1, 2014, https://doi.org/10.11002/kjfp.2014.21.1.40
  10. Quality Characteristics and Antioxidant Properties of Cookies Supplemented with Persimmon Leaf Powder vol.48, pp.2, 2016, https://doi.org/10.9721/KJFST.2016.48.2.159