Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Antioxidant Activity and Quality Characteristics of Cookies Prepared with Acorn(Quercus species) Powder

도토리 분말을 첨가한 쿠키의 항산화활성 및 품질특성

  • Joo, Shin-Youn (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Kim, Ok-Sun (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Jeon, Hee-Kyung (Department of Food and Nutrition, Jangan University) ;
  • Choi, Hae-Yeon (Department of Food Service Management and Nutrition, Kongju National University)
  • 주신윤 (숙명여자대학교 식품영양학과) ;
  • 김옥선 (장안대학교 건강과학부 식품영양과) ;
  • 전희경 (고신대학교 보건환경학부) ;
  • 최해연 (공주대학교 식품과학부 외식상품학과)
  • Received : 2013.02.15
  • Accepted : 2013.04.11
  • Published : 2013.04.29
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Abstract

This study was conducted to investigate the effects of acorn (fruits of Quercus species) powder on the antioxidant activity and quality characteristics of cookies. Cookies were prepared with different amounts (0, 0.5, 1, 3 and 5% to the flour quantity) of acorn powder. The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenolic acid content in acorn powder and cookies. For analyzing quality characteristics, bulk density, pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. The moisture contents, a values, total phenolic acid content and DPPH free radical scavenging activity of cookies significantly increased with increasing acorn powder (p<0.001), while the pH of the dough, L values and b values of the cookies significantly decreased with increasing acorn powder (p<0.001). The consumer acceptability score for the 3% acorn cookie groups ranked significantly (p<0.05) higher than the other groups in overall preference, appearance, flavor, taste and color. From these results, we suggest that acorn is a good ingredient for increasing the consumer acceptability and the functionality of cookies.

Keywords

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