Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics and Antioxidative Activities of Rice Cookies with Rehmannia glutinosa Preparata

숙지황을 첨가한 쌀 쿠키의 품질특성 및 항산화성

  • Shin, Suk Kyung (Department of Food & Nutrition, Chungnam National University) ;
  • Min, A Young (Department of Food & Nutrition, Chungnam National University) ;
  • Kim, Hyun Jeong (Department of Food & Nutrition, Chungnam National University) ;
  • Lee, Su Jin (Department of Food & Nutrition, Chungnam National University) ;
  • Sim, Eun Kyoung (Department of Food & Nutrition, Chungnam National University) ;
  • Lee, Kun Jong (Department of Food & Nutrition, Chungnam National University) ;
  • Lee, Bo Dam (Department of Food & Nutrition, Chungnam National University) ;
  • Kim, Mee Ree (Department of Food & Nutrition, Chungnam National University)
  • 신숙경 (충남대학교 식품영양학과) ;
  • 민아영 (충남대학교 식품영양학과) ;
  • 김현정 (충남대학교 식품영양학과) ;
  • 이수진 (충남대학교 식품영양학과) ;
  • 심은경 (충남대학교 식품영양학과) ;
  • 이근종 (충남대학교 식품영양학과) ;
  • 이보담 (충남대학교 식품영양학과) ;
  • 김미리 (충남대학교 식품영양학과)
  • Received : 2014.09.16
  • Accepted : 2015.03.25
  • Published : 2015.04.30
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Abstract

The aim of this study was to evaluate the quality characteristics and anti-oxidative activities in the rice cookies with R. glutinosa Preparata (0%, 4%, 8%, 12%) and bean flour (10%). The moisture of cookies was increased depending on amount of R. glutinosa Preparata (RRP). The pH of cookies with RRP was lower than that of the control cookies. Sugar content and reducing sugar of cookies were increased according to the amount of RRP. L-value and b-value of cookies with 12% RRP were lower than the control, whereas a-value was higher than the control. Spread factor of cookies with RRP was lower than the control, and hardness of cookies was increased depending on amount of RRP added. The antioxidant activity such as DPPH radical and hydroxyl radical scavenging activity was significantly increased in the cookies with RRP, compared with that of the control. Also, total phenol content of cookies was increased according to the amount of RRP. In sensory test, cookies with 8% RRP received the highest score for overall preference. As a result, the optimum amount of RRP concentrate to be added in the cookies was found to be 8%.

Keywords

References

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