Back to Search
Start Over
마카 분말을 첨가한 쌀쿠키의 항산화 활성과 품질 특성.
- Source :
-
Journal of the Korean Society of Food Culture . Aug2021, Vol. 36 Issue 4, p382-391. 10p. - Publication Year :
- 2021
-
Abstract
- This study was conducted to find out the bakery processing suitability of maca and to develop rice-based processed foods. We investigated the antioxidant activity and physicochemical properties of rice cookies prepared with the addition of maca (Lepidium meyenii) powder (1%, 2%, 3%, and 4% of the total materials). We observed an increase in the total polyphenol and flavonoid content, and DPPH-ABTS+ radical scavenging activity of the rice cookies as the proportion of added maca powder increased (p<0.05). The quality characteristics such as the “a” value, “b” value, and the hardness of the cookies increased with an increase in the proportion of maca powder (p<0.05) in the cookie, whereas the moisture content, pH of the dough, spread ratio, loss rate, leavening rate, and “L” values showed a significant decrease (p<0.05). In the sensory evaluation results, consumer acceptability showed a significantly higher value in the 2% maca cookie group (p<0.05), and the characteristic intensity rating (color, flavor, bitterness) increased as the proportion of maca added to the cookie increased (p<0.05). Therefore, this suggests that adding 2% maca powder as the functional ingredient in rice cookies can result in rice bakery products with excellent qualities. [ABSTRACT FROM AUTHOR]
Details
- Language :
- Korean
- ISSN :
- 12257060
- Volume :
- 36
- Issue :
- 4
- Database :
- Academic Search Index
- Journal :
- Journal of the Korean Society of Food Culture
- Publication Type :
- Academic Journal
- Accession number :
- 153188951