Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics and Antioxidant Activities of Cookies added Eleutherococcus sessiliflorus Leaf Powder

오가피 분말을 첨가한 쿠키의 품질 특성 및 항산화 활성

  • Jin, So-Yeon (Dept. of Traditional Dietary Life Food, Graduate School, Sookmyung Women's University) ;
  • Lee, Eun Ji (Dept. of Traditional Dietary Life Food, Graduate School, Sookmyung Women's University) ;
  • Gil, Ga Young (Dept. of Traditional Dietary Life Food, Graduate School, Sookmyung Women's University) ;
  • Joo, Shin Youn (Dept. of Food and Nutrition, Sookmyung Women's University)
  • 진소연 (숙명여자대학교 전통문화예술대학원 전통식생활문화전공) ;
  • 이은지 (숙명여자대학교 전통문화예술대학원 전통식생활문화전공) ;
  • 길가영 (숙명여자대학교 전통문화예술대학원 전통식생활문화전공) ;
  • 주신윤 (숙명여자대학교 식품영양학과)
  • Received : 2014.01.08
  • Accepted : 2014.04.19
  • Published : 2014.04.30
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Abstract

In this study, we assessed the antioxidant activities and quality characteristics of cookies containing various concentrations (0, 1, 3 and 5%) of Eleutherococcus sessiliflorus leaf powder. Antioxidant activity was estimated based on DPPH free radical scavenging activity and total content of phenolic compounds in Eleutherococcus sessiliflorus leaf powder and cookies. The quality characteristics of Eleutherococcus sessiliflorus leaf cookies were estimated based on spread factor, loss rate, leavening rate, color, texture and sensory evaluation, polyphenol contents, DPPH free radical scavenging activity, as well as spread factor of cookies significantly increased. L value, b value and hardness of cookies decreased with increasing Eleutherococcus sessiliflorus leaf powder content. Finally, the sensory evaluation showed the highest scores for cookies containing 3% Eleutherococcus sessiliflorus leaf powder. From these results, we suggest that Eleutherococcus sessiliflorus leaf is a good ingredient for increasing consumer acceptability as well as the functionality of cookies.

Keywords

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