The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics and Antioxidant Activity of Cookies with Black Ginseng Powder

흑삼 분말을 첨가한 쿠키의 품질 특성 및 항산화 활성

  • Park, Mi Hye (Dept. of Food Science and Nutrition, Kyungpook National University) ;
  • Lee, Su-Min (Cobybio Co., Ltd.) ;
  • Kim, Mi Ok (Dept. of Food and Nutrition, Daegu Health College)
  • 박미혜 (경북대학교 식품영양학과) ;
  • 이수민 ((주) 코비바이오) ;
  • 김미옥 (대구보건대학교 식품영양학과)
  • Received : 2021.12.10
  • Accepted : 2022.01.19
  • Published : 2022.02.28
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Abstract

This study evaluated the quality characteristics and antioxidant activities of cookies after adding black ginseng powder at ratios of 0%, 1%, 3%, 5%, and 7%, and the potential of black ginseng as a functional food. The moisture content increased with an increase in the black ginseng powder content while the pH decreased. The L value decreased with increase in the black ginseng powder content while the a and b values increased. The hardness decreased with increase in the black ginseng powder content. Notably, antioxidant activities, such as 2,2-diphenyl-1-picryl-hydrazyl (DPPH), 2-2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)diammonium salt (ABTS) radical scavenging showed the highest increases in cookies containing 7% black ginseng powder. The total phenol and flavonoid contents significantly increased according to the amount of black ginseng powder added. These results suggest that black ginseng powder can be applied to cookies to achieve high quality and antioxidant activity.

Keywords

Acknowledgement

이 논문은 2021학년도 대구보건대학교 LINC+사업단 공모형 산학공동 기술개발 연구비 지원에 의해 수행되었으며, 이에 감사드립니다.

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