The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics and Antioxidant Activity of Rice Cookies Added with Hempseed Powder

헴프시드가루를 첨가한 쌀쿠키의 품질특성 및 항산화 활성

  • Ryu, Joo-Hye (Graduate School of Education, Nutrition Education Major, Daejin University) ;
  • Chung, Hai-Jung (Dept. of Food Science & Nutrition, Daejin University)
  • 류주혜 (대진대학교 교육대학원 영양교육전공) ;
  • 정해정 (대진대학교 식품영양학과)
  • Received : 2018.06.18
  • Accepted : 2018.07.19
  • Published : 2018.08.31
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Abstract

This study evaluated the quality characteristics of rice cookies prepared with different amounts (0%, 5%, 10%, and 15%) of hempseed powder. The values of density and pH in the cookies did not significantly differ among the groups. The moisture content ranged from 4.86% to 5.83% and was the highest in control groups. The spread factor increased with increasing hempseed powder concentration. The lightness value decreased with increasing amounts of hempseed powder, while the redness and yellowness values did not differ among groups. The incorporation of hempseed in cookies increased cookie hardness. A consumer acceptance test revealed that cookies with hempseed powder added were more preferable than those of the control groups in terms of overall acceptability. The total polyphenol content of the control groups was 7.15 mg GAE/100 g, while that of the hempseed added groups ranged from 12.36 to 17.17 mg GAE/100 g. The substitution of wheat flour for hempseed powder yielded rice cookies with a higher DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity. The above results indicate that the most desirable cookies were those prepared with the addition of 15% hempseed powder.

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