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pp.459-466
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.
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
