Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Antioxidant Activity and Quality Characteristics of Rice cookies Prepared with Maca (Lepidium Meyenii) Powder

마카 분말을 첨가한 쌀쿠키의 항산화 활성과 품질 특성

  • Kim, Jin-Seong (Department of Food Service Management and Nutrition, Kongju National University) ;
  • Choi, Jin-Hee (Department of Food Service Management and Nutrition, Kongju National University)
  • Received : 2021.08.05
  • Accepted : 2021.08.24
  • Published : 2021.08.30
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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.

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