Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Antioxidative Effect and Quality Characteristics of Cookies Made with Sea tangle powder

다시마 분말을 첨가하여 제조한 쿠키의 품질특성과 항산화효과

  • Cho, Hee-Sook (Major in Food and Nutrition, Division of Human Ecology, Mokpo National University) ;
  • Park, Bock-Hee (Major in Food and Nutrition, Division of Human Ecology, Mokpo National University) ;
  • Kim, Kyung-Hee (Major in Food and Nutrition, Division of Human Ecology, Mokpo National University) ;
  • Kim, Hyeon-A (Major in Food and Nutrition, Division of Human Ecology, Mokpo National University)
  • 조희숙 (목포대학교 생활과학부 식품영양학) ;
  • 박복희 (목포대학교 생활과학부 식품영양학) ;
  • 김경희 (목포대학교 생활과학부 식품영양학) ;
  • 김현아 (목포대학교 생활과학부 식품영양학)
  • Published : 2006.10.31
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Abstract

The purpose of this study was to investigate the antioxidative effect and quality characteristics of cookies made with Sea tangle powder(STP). The cookies were at $30^{\circ}C$ for 45 days. The 3% STP had higher pH value compared to the other groups and control. As more STP was added, the L-value and b-value decreased, and the a-value increased for the color values. The results of sensory evaluation and acceptance test showed that the cookies with 3% STP was significantly more preferable in overall acceptability than the others. The acid value, peroxide value, and thiobarbituric acid value were lower in cookies with 3% and 6% STP than in those cookies made 9% STP and the control cookies.

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References

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