Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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A Study on the Antioxidative Effect and Quality Characteristics of Cookies Made with Lycii fructus Powder

구기자를 첨가한 쿠키의 품질특성과 항산화효과

  • Park Bock-Hee (Major in Food and Nutrition, Division of Human Ecology, Mokpo National University) ;
  • Cho Hee-Sook (Major in Food and Nutrition, Division of Human Ecology, Mokpo National University) ;
  • Park Sun-Young (Major in Food and Nutrition, Division of Human Ecology, Mokpo National University)
  • 박복희 (목포대학교 생활과학부 식품영양학전공) ;
  • 조희숙 (목포대학교 생활과학부 식품영양학전공) ;
  • 박선영 (목포대학교 생활과학부 식품영양학전공)
  • Published : 2005.02.01
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Abstract

The purpose of this study was to investigate the antioxidative effect and quality characteristics of cookies made with Lycii fructus powder(LFP). The cookies were stored at $50^{\circ}C$ for 40 days. The LFP additive increased the moisture, ash, crude protein and volume of the cookies. When LFP was added at $5\%$ into the cookies, the spread ratio was higher than for the control, the $10\%$ and the $20\%$ LFP cookies. As more LFP was added, the L-value decreased, and the a--values and b-values increased for the color values. For the textural characteristics, springiness and cohesiveness of the control cookies were the highest among the samples, the other side, brittleness and gumminess were higher in cookies made with LFP than in the control cookies. Overall, the cookies made with $5\%$ LFP were preferred more than the other cookies, as tested forby sensory evaluation. The cookies made with LFP contained mostly palmitic acid (C16:0) followed by oleic acid (C18: 1) and stearic acid (C18:0). The acid value, peroxide value, and thiobarbituric acid value were lower in cookies made with $5\%$ and $10\%$ LFP than in those cookies made with $20\%$ LFP and the control cookies.

Keywords

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