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보릿가루 첨가 쿠키의 항산화 활성 및 품질 특성

자연과학 기타자연과학

  • 저자

    안다솔

  • 발행기관

    (사)한국조리학회

  • 발행연도

    2023년 vol.29 , no.1 , pp.11~19

  • 작성언어

    한국어

  • 조회수 50
  • 공유 0

부가정보

국문 초록 (Abstract)

This study was conducted to develop barley cookies (BC) made of barley flour (2, 4, 7, 10, and 15%) to measure their physicochemical properties, antioxidant activity, and sensory properties, and to evaluate the possibility that barley flour (BF) will be used as a raw material for health food. The spread ratio, loss rate, and leavening rate of BC showed no significance despite the addition of BF, and the moisture content increased significantly according to BF added (p<0.001). However, the hardness of BC significantly decreased according to the amount of BF added (p<0.001). The L value of the BC decreased significantly as the amount of BF increased, but the redness increased significantly (p<0.001). The total phenol content and total flavonoid content of BC increased as BF was added (p<0.001). In addition, the DPPH and radical scavenging ability of cookies also increased significantly with amount of BF (p<0.001). In the sensory evaluation, when the content of BF increased, browness and barley flavor increased, and crispy and moist decreased. However, the overall preference of BC did not show significantly according to the addition of BF. The BF10 showed a strong sweet smell and sweetness, while the oily taste was weak. Therefore, adding BF to cookies within 10% was a level that could increase the nutritional value of cookies through antioxidant activity functions without changing preferences, and it was thought that BF could be used as a functional ingredients.