韓國食生活文化學會誌 제34권 제5호 (p.612-619)

자색당근 분말 첨가 쿠키의 품질특성 및 항산화활성

Quality Characteristics and Antioxidant Activity of Cookies Made with Black Carrot Powder
키워드 :
Black carrot,quality,cookies,DPPH

목차

Abstract
I. 서 론
II. 연구내용 및 방법
III. 결과 및 고찰
IV. 요약 및 결론
References

초록

This study assessed the quality characteristics of cookies made with different amounts (0, 5, 10, 15%) of black carrot powder. The density and pH value of cookie dough were constant for all groups. Compared to the control group, the moisture content was higher in groups containing the black carrot powder. Increasing the amount of black carrot powder resulted in decreased L-value but increased a-value. Furthermore, the hardness of cookies increased with increasing amounts of black carrot powder. The consumer acceptance test revealed that up to 15% black carrot powder addition was desirable. Total phenol content of the control group was 24.0 mg GAE/100 g, while black carrot powder groups ranged from 45.5 to 103.5 mg GAE/100 g. The DPPH radical scavenging activity was also augmented with increasing volumes of black carrot powder. Taken together, we recommend that cookies with 15% black carrot powder are desirable in terms of overall acceptability and antioxidant activity.