Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics and Antioxidant Activities of Black Rice Cookies with Added Dried Laver (Porphyra tenera)

마른 김을 첨가하여 제조한 흑미 쿠키의 품질특성 및 항산화활성

  • Hwang, Eun-Sun (Department of Nutrition and Culinary Science, Hankyong National University) ;
  • Tai, Nhuan Do (Department of Nutrition and Culinary Science, Hankyong National University)
  • 황은선 (한경대학교 영양조리과학과) ;
  • 뉴안도티 (한경대학교 영양조리과학과)
  • Received : 2014.07.10
  • Accepted : 2014.08.08
  • Published : 2014.08.31
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Abstract

The objective of this study was to determine the quality, characteristics, and antioxidant activities of black rice cookies prepared with different amounts of dried lave powder. Flour was substituted with dried laver powder used in different amounts as follows: 1.25, 6.25, and 8.75%. The moisture, ash, and crude protein contents of cookies were increased when using higher amounts of dried laver powder. The total polyphenol contents increased with the increasing levels of dried laver powder. The antioxidant activity measured by DPPH and ABTS radical scavenging activities were significantly higher than the control, and it proportionally increased as the amount of dried laver powder increased. Finally, the sensory evaluation showed that the cookies made with 6.25% dried laver powder had the highest score. Based on these results, it was suggested that dried laver may be a useful ingredient for improving the quality and antioxidant potential of cookies.

Keywords

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