Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Antioxidant Activity and Quality Characteristics of Chestnut Cookies

밤 쿠키의 항산화활성 및 품질특성

  • Joo, Shin Youn (Department of Food and Nutrition, Sookmyung Women's University)
  • 주신윤 (숙명여자대학교 식품영양학과)
  • Received : 2012.11.17
  • Accepted : 2012.12.27
  • Published : 2013.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to evaluate the effects of chestnut powder on antioxidant activity and quality characteristics of cookies. Cookies were prepared using different amounts of chestnut powder (0, 5, 10, 15 and 20% to the flour quantity). The antioxidant activity was estimated by measuring DPPH free radical scavenging activity and the total phenolic content in chestnut powder and cookies. In addition, the quality characteristics of the chestnut cookies were estimated based on: the bulk density and pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations. The spread ratio, a values, total polyphenol contents, and DPPH free radical scavenging activity of cookies significantly increased with increasing chestnut powder (p<0.001), while the leavening rate, L values, b values and hardness of the cookies significantly decreased with increasing chestnut powder (p<0.05). The sensory evaluation scores for the 15% chestnut powder cookie groups ranked significantly higher (p<0.05) than the other groups in overall preference, appearance, taste, color, chestnut taste, oily flavor, and aftertaste. Taken together, the results of this study suggest that chestnut powder is a good ingredient for increasing the consumer acceptability and functionality of cookies.

Keywords

References

  1. AACC. 2000. Approved methods of the AACC. 10th ed. Method 10-50D. American Assoc. Cereal Chemists, St. Paul, MN, USA
  2. Adom KK, Sorrells ME, Liu RH. 2005. Phytochemicals and antioxidant activity of milled fractions of different wheat varieties. J. Agric Food Chem., 53(6):2297-2306 https://doi.org/10.1021/jf048456d
  3. Lee HJ, Chung MJ, Cho JY, Ham SS, Myeon Choe. 2008. Antioxidative and macrophage phagocytic activities and functional component analyses of selected korean chestnut (Castanea crenata S. et Z.) cultivars. J. Korean Soc. Food Sci. Nutr., 37(9):1095-1100 https://doi.org/10.3746/jkfn.2008.37.9.1095
  4. Bang BH, Kim KP, Kim MJ, Jeong EJ. 2011. Quality characteristics of cookies added with Chungkukjang powder. Korean J. Food & Nutr., 24(2):210-216 https://doi.org/10.9799/ksfan.2011.24.2.210
  5. Barreira JCM, Ferreira ICFR, Oliveira MBPP, Pereira JA. 2008. Antioxidant activities of the extracts from chestnut flower, leaf, skins and fruit. Food Chem., 107(3):1106-1113 https://doi.org/10.1016/j.foodchem.2007.09.030
  6. Chabot JF. 1979. Preparation of food science sample for SEM. Scanning Electron Microscopy, 3:279-286
  7. Cho SJ, Jung EH. 2003. A study of Chestnut-Noodle utilizing recovered chestnut powder from inner layer. J. Korean Community Living Science, 14(1):87-96
  8. Cho HS, Park BH, Kim KH, Kim HA. 2006. Antioxidative effect and quality characteristics of cookies made with sea tangle power. J. Korean Food Culture, 21(5):541-549
  9. Choi HY. 2009. Antioxidant activity and quality characteristics of pine needle cookies. J. Korean Soc. Food Sci. Nutr., 38(10):1414-1421 https://doi.org/10.3746/jkfn.2009.38.10.1414
  10. Finney KF, Morris VH, Yamazaki WT. 1950. Micro versus macro cookies baking procedures for evaluation the cookies quality of wheat varieties. Cereal Chem., 27(1):42-49
  11. Han JS, Kim JA, Han GP, Kim DS. 2004. Quality characteristics of functional cookies with added potato peel. Korean J. Food Cookery Sci., 20(6):607-613
  12. Hong KJ, Hwang SH. 2011. Quality characteristics of Sulgidduk with added chestnut. J. East Asian Soc. Dietary Life, 21(2):194-199
  13. Joo SY, Choi HY. 2012. Antioxidant activity and quality characteristics of black rice bran cookies. J Korean Soc. Food Sci. Nutr., 41(2):182-191 https://doi.org/10.3746/jkfn.2012.41.2.182
  14. Kim GS, Park GS. 2008. Quality characteristics of cookies prepared with lotus leaf powder. Korean J. Food Cookery Sci., 24(3):398-404
  15. Kim HY, Jeong SJ, Heo MY, Kim KS. 2002. Quality characteristics of cookies prepared with varied levels of shredded garlics. Korean J. Food Cookery Sci. Technol, 34(4):637-641
  16. Kim HY, Kong HJ. 2006. Preparation and quality characteristics of sugar cookies using citron powder. Korean J. Food Cookery Sci., 22(5):712-719
  17. Kim JS, Jung BH, Joo RW, Choi SI. 2004. Marketing of chestnut and economic analysis of chestnut cultivation. Korean J. Forest Economics, 12(1):12-21
  18. Kim YD, Choi OJ, Kim KJ, Kim KM, Hur CK, Cho IK. 2005. Component analysis of different parts of chestnut. Korean J. Food Preserv., 12(2):156-160
  19. Lee EJ, Kim HI, Hong GJ. 2011a. Quality characteristics of cookies added with Nelumbo nucifera G. powder. Korean J. Food Culture Sci., 26(4):394-399
  20. Lee HJ, Pak HO, Jang JS, Kim SS, Han CK, Oh JB, Do WY. 2011b. Antioxidant activity and quality characteristics of american cookies prepared with job's Tears (Coix lachryma-jobi L.) Chungkukjang powder and wheat bran powder. Korean J. Food & Nutr., 24(1):85-93 https://doi.org/10.9799/ksfan.2011.24.1.085
  21. Lee JA, Park GS, Ahn SH. 2002. Compatative of physicochemical and sensory quality characteristics of cookies added with barleys and oatmeals. Korean J. Soc. Food Cookery Sci., 18(2):238-246
  22. Lee JH, Ko JC. 2009. Physicochemical properties of cookies incorporated with strawberry powder. Food Eng Prog., 13(2):79-84
  23. Lee JS, Jeong SS. 2009. Quality characteristics of cookies prepared with button mushroom powder. Korean J. Food Cookery Sci., 25(1):98-105
  24. Lee JS, Oh MS. 2006. Quality characteristics of cookies with black rice flour. Korean J. Food Cookery Sci., 22(2):193- 203
  25. Lee SJ, Shin JH, Choi DJ, Kwen OC. 2007a. Quality characteristics of cookies prepares with fresh and steamed garlic powders. J Korean Soc. Food Sci. Nutr., 36(8):1048-1054 https://doi.org/10.3746/jkfn.2007.36.8.1048
  26. Lee YU, Huang GW, Liang ZC, Mau JL. 2007b. Antioxidant properties of three extracts from Pleurotus citrinopileatus. LWT Food Sci. Technol, 40(5):823-833 https://doi.org/10.1016/j.lwt.2006.04.002
  27. Lim EJ, Huh CO, Kwon SH, Yi BS, Cho KR. 2009. Physical and sensory characteristics of cookies with added Leek (Allium tuberosum Rottler) powder. Korean J. Food & Nutr., 22(1):1-7
  28. Miller RA, Hoseney RC, Morris CF. 1997. Effect of formula water content on the spread of sugar-snap cookies. Cereal Chem., 74(4):669-671 https://doi.org/10.1094/CCHEM.1997.74.5.669
  29. Monobe M, Ema K, Kato F, Maeda-Yamamoto M. 2008. Immunostimulating activity of a crude polysaccharide derived from green tea (Camellia sinensis) extract. J. Agric Food Chem., 56(4):1423-1427 https://doi.org/10.1021/jf073127h
  30. Moon BK, Kim EA, Park MS, Lee DK, Lee MS, Choi BR. 2007. Quality characteristics of cookies with Black Rice powder. Chung-Ang University Living Science Institute, 26:21-28
  31. Moon YJ, Jang SA. 2011. Quality characteristics of cookies containing powder of extracts from Angelica gigas Nakai. Korean J. Food & Nutr., 24(2):173-179 https://doi.org/10.9799/ksfan.2011.24.2.173
  32. Nha YA, Yang CB. 1996. Change of constituent components in chestnut during storage. Korean J. Food Sci. Technol, 28(6):1164-1170
  33. Paik JE, Bae HJ, Joo NM, Lee SJ, Jung HA, Ahn EM. 2010. The quality characteristics of cookies with added Boehmeria nivea. Korean J. Food Nutr., 23(4):446-452
  34. Park CS, Kim WS, Ahn CY, Lee MH. 1999. Chestnut, persimmon, date, walnut. Naewyoi Press, Seoul. pp 75-94
  35. Seo DJ, Chung MJ, Kim DJ, You JK, Choe M. 2009. Nutritional Constituent Analysis of Korean Chestnuts. J. Korean Soc. Food Sci. Nutr., 38(2):166-176 https://doi.org/10.3746/jkfn.2009.38.2.166
  36. Seo JH, Jeong YJ, Shin SR, Kim KS. 2000. Effects of tannins from astringent persimmons in alcohol fermentation for persimmon vinegars. J. Korean Soc. Food Sci. Nutr., 29(3):407-411
  37. Shin MK. 1994. The science of green tea. Korean J. Dietary Culture, 9:433-445
  38. Swain T, Hillis WE, Oritega M. 1959. Phenolic constituents of Ptunus domestioa. I. Quantitative analysis of phenolic constituents. J. Sci. Food Agric., 10(1):83-88
  39. Yang SM, Kim SH, Shin JH, Kang MJ, Sung NJ. 2010. Quality characteristics of cookies added with asparagus powder. Journal of Agriculture & Life Science, 44(2):67-74

Cited by

  1. Quality Evaluations of Cookies Containing Mugwort Powder vol.27, pp.3, 2014, https://doi.org/10.9799/ksfan.2014.27.3.427
  2. Quality Characteristics of White pan bread with Led Ginseng powder vol.31, pp.3, 2016, https://doi.org/10.7318/KJFC/2016.31.3.220
  3. Correlation between Physicochemical Properties and Peeling Ratio of Korean Chestnut vol.33, pp.2, 2017, https://doi.org/10.9724/kfcs.2017.33.2.190
  4. The Study on Development of Processed Foods with Chestnut vol.31, pp.2, 2016, https://doi.org/10.7318/KJFC/2016.31.2.194
  5. Retrogradation kinetics of chestnut starches cultivated in three regions of Korea vol.26, pp.3, 2017, https://doi.org/10.1007/s10068-017-0103-5
  6. Quality Characteristics of Cookies containing Platycodon grandiflorum Powder vol.26, pp.4, 2013, https://doi.org/10.9799/ksfan.2013.26.4.759