한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제35권6호
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  • Pages.499-512
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  • 2022
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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건자두 분말을 첨가한 쌀쿠키의 품질 특성과 항산화능

Quality Characteristics and Antioxidant Effects of Rice Cookies Enriched with Dried Plum (Prunus domestica L.) Powder

  • 나예슬 (호남대학교 식품영양학과) ;
  • 송연지 (조선대학교 식품영양학과 영양교육대학원) ;
  • 이재준 (조선대학교 식품영양학과 )
  • Yeseul, Na (Dept. of Food and Nutrition, Honam University) ;
  • Yeon-Ji, Song (Dept. of Nutriton Education, Graduate School of Chosun University) ;
  • Jae-Joon, Lee (Dept. of Food and Nutrition, Chosun University)
  • 투고 : 2022.10.21
  • 심사 : 2022.12.06
  • 발행 : 2022.12.31
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초록

This study investigated the quality characteristics and antioxidant effects of rice cookies containing different percentage of freeze-dried plum powder (3%, 5%, 6%, and 12%). The density of the dough and the thickness of the rice cookies from the control group and the additive group were not significantly different. The pH value of the dough, its moisture content and spread factor, as well as the Hunter's L and b values of the rice cookies significantly decreased as the amount of dried plum powder added increased. However, the sweetness, hardness, thickness, Hunter's a value, total polyphenol, total flavonoid and anthocyanin contents, DPPH and ABTS free radials scavenging activity, and ferric reducing antioxidant power of the rice cookies significantly increased as the amount of dried plum powder added increased. Overall, the results of this study showed that adding dried plum power enhanced the antioxidant activities and quality characteristics of rice cookies.

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