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새싹보리, 레몬밤 및 녹차 첨가 쿠키의 이화학적 항산화적 특성 Physicochemical and Antioxidant Properties of Cookies prepared using Powders of Barley Sprout, Lemon Balm, and Green tea

최예진, 김은경, 김혜영
  • 언어KOR
  • URLhttps://db.koreascholar.com/Article/Detail/402136
韓國食生活文化學會誌 (한국식생활문화학회지)
제35권 제5호 (2020.10)
pp.459-466
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

The physicochemical and antioxidant properties of cookies prepared using powders of barley sprout (BS), lemon balm (LB), and green tea (GT) were studied. The same dough density was maintained in all the sample groups. The experimental group to which the natural ingredients containing antioxidants were added did not show any significant change in the appearance of cookies compared to the control. LB and GT cookies showed significantly lower hardness compared to the control (p<0.05). Control showed the lowest antioxidant effect when assessed with 2,2-diphenyl-1-picrylhydrazyl. (DPPH) and this gradually increased in the order of BS, LB, and GT. The antioxidant activity of GT was 7 times higher as compared to the control (p<0.05). The antioxidant activity assessed using 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) also showed results similar to that seen with DPPH. GT showed a significantly higher total phenol content, about 2-3 times higher compared to the control (p<0.05). GT had significantly higher total flavonoid content than that of the control (p<0.05). Thus, the addition of natural antioxidant ingredients such as sprout barley, lemon balm and specifically green tea, in the preparation of cookies, resulted in excellent antioxidant activity with similar physicochemical quality characteristics. The study suggests that it is possible to develop cookies that are competitive in terms of nutritional and physiologically active functions.

목차
Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 실험재료
    2. 쿠키의 제조
    3. 반죽의 밀도, 퍼짐성 지수, 손실률 및 팽창률
    4. 수분, 회분, pH 및 당도
    5. 색도 및 외관촬영
    6. 기계적 품질 특성
    7. 항산화 활성
    8. 통계처리
III. 결과 및 고찰
    1. 반죽의 밀도, 퍼짐성 지수, 손실률 및 팽창률
    2. 수분 함량, 회분 함량, 당도 및 pH
    3. 색도 및 외관촬영
    4. 기계적 품질 특성
    5. 항산화 활성
IV. 요약 및 결론
References
저자
  • 최예진(용인대학교 식품영양학과) | Yejin Choi (Department of Food Science and Nutrition, Yongin University)
  • 김은경(용인대학교 식품영양학과) | Eunkyung Kim (Department of Food Science and Nutrition, Yongin University)
  • 김혜영(용인대학교 식품영양학과) | Haeyoung Kim (Department of Food Science and Nutrition, Yongin University) Corresponding author