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http://dx.doi.org/10.9799/ksfan.2022.35.1.034

Quality Characteristics and Antioxidant Activity of Cookies with Black Ginseng Powder  

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)
Publication Information
The Korean Journal of Food And Nutrition / v.35, no.1, 2022 , pp. 34-42 More about this Journal
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
black ginseng powder; cookies; quality characteristics; antioxidant activity;
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