The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Antioxidant Analysis of Scones Using Cordyceps

동충하초를 활용한 스콘의 항산화 분석

  • Jin Ju, Baek (Dept. of Food and Nutrition, Eulji University) ;
  • Hyemi, Kang (Dept. of Food and Nutrition, Eulji University) ;
  • Soo In, Ryu (Seongnam Food R&D Support Center) ;
  • Min Ho, Lee (Dept. of Food Technology and Services, Eulji University) ;
  • Jean Kyung, Paik (Dept. of Food and Nutrition, Eulji University)
  • 백진주 (을지대학교 식품영양학과) ;
  • 강혜미 (을지대학교 식품영양학과) ;
  • 유수인 (성남식품연구개발지원센터) ;
  • 이민호 (을지대학교 식품산업외식학과) ;
  • 백진경 (을지대학교 식품영양학과)
  • Received : 2022.12.12
  • Accepted : 2023.01.02
  • Published : 2023.02.28
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Abstract

In this study, scones were prepared using Cordyceps powder, described as 'immortal life'. Cordyceps powder was prepared in 0%, 2%, 4%, 6%, and 8% ratios, and salinity, color, texture, and antioxidant properties were analyzed. The salinity of Cordycepsscones did not show a difference according to the amount of Cordyceps powder added (p=0.364), and the a-, b-values increased significantly (p<0.001). In the case of texture, there was no significant difference in the amount of Cordyceps added. Flavonoids increased significantly as the amount of Cordyceps powder increased (p<0.001). ABTS-radical scavenging capacity increased significantly as the amount of Cordyceps powder increased (p<0.001). Through this study, the antioxidant properties of Cordycepsscones were confirmed.

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References

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