Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Antioxidative Activity and Quality Characteristics of Almond Cookies Prepared with Job's tears(Coixlachryma-jobi L.) Chungukjang

율무 청국장 아몬드 쿠키의 항산화 활성과 품질 특성

  • Lee, Hye-Jeong (Department of Food & Nutrition, Gachon University of Medicine and Science) ;
  • Kim, Sung-Soo (Korea Food Research Institute) ;
  • Han, Chan-Kyu (Korea Food Research Institute) ;
  • Oh, Hwan-Hee (Department of Food & Nutrition, Gachon University of Medicine and Science) ;
  • Kim, Hyo-Jung (Department of Food & Nutrition, Gachon University of Medicine and Science) ;
  • Lee, Soon-Woo (Department of Food & Nutrition, Gachon University of Medicine and Science) ;
  • Choi, Yu-Shick (Song Hak Food Co., Ltd.) ;
  • Choi, Eun-Young (Department of Food & Nutrition, Duck Sung Women's University) ;
  • Kim, Mi-Kyung (Department of Food & Nutrition, Woo Song University) ;
  • Kim, Weon-Mo (Department of Bakery, Woo Song College)
  • 이혜정 (가천의과학대학교 식품영양학과) ;
  • 김성수 (한국식품연구원) ;
  • 한찬규 (한국식품연구원) ;
  • 오환희 (가천의과학대학교 식품영양학과) ;
  • 김효정 (가천의과학대학교 식품영양학과) ;
  • 이순우 (가천의과학대학교 식품영양학과) ;
  • 최유식 (송학식품 주식회사) ;
  • 최은영 (덕성자대학교 식품영양학과) ;
  • 김미경 (우송대학교 식품영양학과) ;
  • 김원모 (우송정보대학 제과제빵과)
  • Published : 2011.02.28
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Abstract

Job's tears (Coixlachryma-jobi L.) and Chungkukjang (soybean-fermented food) were abundant source of phenolic compounds. In this study, almond cookies were prepared with different concentration(5%, 10%, 15%), of Job's tears Chungkukjang powder. The total phenolic contents were measured by the Folin-Ciocalteu method, total flavonoids contents were measured, and antioxidant activities were evaluated by DPPH assay. Antioxidative activity was highly correlated with the total phenolic and total flavonoids contents of Job's tears Chungkukjang almond cookies (r=0.867, r=0.647). In addition, the quality characteristics of the Job's tears Chungkukjang almond cookies were estimated based on the bulk density and pH of the dough, spread factor, color, texture profile analysis, proximate composition, and sensory evaluations. The spread factor, hardness, a value and b value, total polyphenolic contents, and DPPH free radical scavenging activity of cookies significantly increased with increasing content of Job's tears Chungkukjang powder (p<0.01), whereas the L values of the cookies decreased with the increasing Job's tears Chungkukjang powder content (p<0.05). The acceptability scores for the 5-15% Job's tears Chungkukjang almond cookie groups were ranked higher than those of the other groups in appearance, texture, and overall preference. The results of this study were shown that Job's tears Chungkukjang powder was a good ingredient for increasing the consumer acceptability and the functionality of cookies.

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References

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