Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics and Antioxidant Activities of Cookies added with Purple Sweet Potato Powder

자색고구마 분말 첨가량을 달리한 쿠키의 항산화 활성 및 품질 특성

  • Liu, Ya-Nan (Major in Food and Nutrition, College of Human Ecology, Sookmyung Women's University) ;
  • Jeong, Da-Hye (Major in Food and Nutrition, College of Human Ecology, Sookmyung Women's University) ;
  • Jung, Ji-Hye (Department of Applied Bioscience, CHA University) ;
  • Kim, Hyun-Sook (Major in Food and Nutrition, College of Human Ecology, Sookmyung Women's University)
  • 유아남 (숙명여자대학교 식품영양학과) ;
  • 정다혜 (숙명여자대학교 식품영양학과) ;
  • 정지혜 (차의과학대학교 바이오산업응용학과) ;
  • 김현숙 (숙명여자대학교 식품영양학과)
  • Received : 2013.03.11
  • Accepted : 2013.05.13
  • Published : 2013.06.29
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Abstract

This study was performed to evaluate the quality characteristics and antioxidative activities of cookies prepared with different amounts of purple sweet potato powder. Moisture and crude ash contents were lowest in the control group followed in order by the 10%, 20%, and 30% purple sweet potato powder addition groups. The lightness and yellowness values measured by Hunter color system decreased based on the amount of purple sweet potato powder concentration added to cookies. The total phenolic compound and anthocyanin contents were the highest in 30% purple sweet potato powder added cookies. The DPPH radical scavenging activity of 30% purple sweet potato powder added cookies showed the highest values among groups. In the sensory evaluation, the scores for taste, texture and overall preference were significantly highest in cookies with 10% and 20% purple sweet potato powder. Considering the scores of antioxidant activity and sensory evaluation, the concentration of between 10% and 20% addition of purple sweet potato powder would be ideal for development of functional cookies.

Keywords

References

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