Browse > Article

A Study on the Antioxidative Effect and Quality Characteristics of Cookies Made with Lycii fructus Powder  

Park Bock-Hee (Major in Food and Nutrition, Division of Human Ecology, Mokpo National University)
Cho Hee-Sook (Major in Food and Nutrition, Division of Human Ecology, Mokpo National University)
Park Sun-Young (Major in Food and Nutrition, Division of Human Ecology, Mokpo National University)
Publication Information
Korean journal of food and cookery science / v.21, no.1, 2005 , pp. 94-102 More about this Journal
Abstract
The purpose of this study was to investigate the antioxidative effect and quality characteristics of cookies made with Lycii fructus powder(LFP). The cookies were stored at $50^{\circ}C$ for 40 days. The LFP additive increased the moisture, ash, crude protein and volume of the cookies. When LFP was added at $5\%$ into the cookies, the spread ratio was higher than for the control, the $10\%$ and the $20\%$ LFP cookies. As more LFP was added, the L-value decreased, and the a--values and b-values increased for the color values. For the textural characteristics, springiness and cohesiveness of the control cookies were the highest among the samples, the other side, brittleness and gumminess were higher in cookies made with LFP than in the control cookies. Overall, the cookies made with $5\%$ LFP were preferred more than the other cookies, as tested forby sensory evaluation. The cookies made with LFP contained mostly palmitic acid (C16:0) followed by oleic acid (C18: 1) and stearic acid (C18:0). The acid value, peroxide value, and thiobarbituric acid value were lower in cookies made with $5\%$ and $10\%$ LFP than in those cookies made with $20\%$ LFP and the control cookies.
Keywords
Lycii fructus powder (LFP); cookie; antioxidative effect; quality characteristics; color values; sensory evaluation;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
연도 인용수 순위
1 Akiyoshi S, Takane F, Kunio K (1982) : Isolation of 1,2-dehydro-alpha-cyperone and solavetivone from Lycium chinese. Phytochemistry. 21(12):2986-2987   DOI   ScienceOn
2 Akiyoshi S, Takane F, Reiko U, Toshiko A (1984) : Isolation of 3-hydroxy-7,8-dehydro-beta-Innone from Lycium chinese M. Agric. Biol. Chem., 48(2): 1629-1694   DOI
3 Lee HG, Cha GH, Park JH (2004) : Quality characteristics of Injeulmi by different ratios of Kugija(Lycii fructus) powder. Korean J. Food Cookery Sci., 20(4):409-417
4 Kim HY, Jeong SJ, Heo MY, Kim KS (2002) : Quality characteristics of cookies prepared with varied levels of shredded garlics. Korean J. Food Sci. Technol., 34(4): 637-641
5 Duncan, DB (1995) : Multiple range and multiple F test. Biometrics, 47(1):11-14
6 AOAC (1990) : AOCS official and tentative method. 2nd ed., Am. Oil Chem. Soc., Chicago, Method Cd 8-53
7 Curley LP, Hoseney RC (1984) : Effect of com sweeteners on cookie quality. Cereal Chem., 61(3):274-279
8 Cho HS, Park BH (2000) : Effect of onion and garlic juice on the lipid oxidation and quality characteristics during the storage of conger eel(Astroconger myriaster). Korean J. Soc. Food Sci., 16(2):135-142
9 육창수 (1982) : 한약의 약리, 성분, 임상응용. 계축문화사, p 746-748
10 Oh BY, Park BH (1998) : A study on some antioxidative effects of stewed pumpkin juice on lipid. Korean J. Human Ecology, 1(2):89-99
11 Lee JA, Park GS, Ahn SH (2002) : Comparative of physicochemical and sensory quality characteristics of cookies added with barleys and oatmeals. Korean J. Soc. Food Sci., 18(2):238-246
12 Shin IY, Kim HI, Kim CS, Whang K (1999) : Quality characteristics of sugar cookies with replacement of sucrose with sugar alcohols. J. Korean Soc. Food Sci. Nutr., 28(4):850-857
13 김근수 (1989) : 한국유용자원 식물연구자원총람. 한국화학연구소, p 214-218
14 장학길 (1993) : 차와 건강-구기자, 감잎, 결명자. 국민영양, 93(4): 18-20
15 Bligh EG, Dyer WJ (1959) : A rapid method of total lipid extraction and purification. Can. J. Bio. Physiol., 37(3): 911-920
16 Kim DH, Ahn BY, Park BH (2003) : Effeact of Lycium chinense fruit on the physicochemical properties of Kochujang. Korean J. Food Sci. Technol., 35(1): 461-469
17 Chung KJ, Kim MJ, Jang MS (2003) : Effect of Kugija(Lycium chinense Miller) on the sensory properties and lactic acid bacterial count of Nabak Kimchi during fermentation. Korean J. Soc. Food Cookery Sci., 19(4): 521-528
18 Mahony MD (1986) : Sensory evaluation of food (statistical methods and produres). Marcel Dkker, Inc., USA
19 Tarladgis BG, Watts BM, Younathan MT (1960) : A distillation method for the quantitative determination of malonaldehydes in rancid food. J. Am. Oil. Soc., 37(8):44-50   DOI
20 Lee MY, Sheo HJ (1986) : Quantitative analysis of total amino acid and free sugars in Lycii Fructus. J. Korean Soc. Food Nutr., 15(3):249-252
21 AOAC (1980) : Official Method of Analysis. 14th ed., Association of Official Analytical Chemists, Washington, D.C., p 31
22 Kim HY, Lee IS, Kang JY, Kim GY (2002) : Quality characteristics of cookies with various levels of functional rice flour. Korean J. Food Sci. Technol., 34(4):642-646
23 농촌진흥청 (2001) : 식품성분표(제6개정판) 제1편, p 40, p 354, 농촌생활연구소
24 Han JS, Kim JA, Han GP, Kim DS, Kozukue NY, Lee KR (2004) : Quality characteristics of functional cookies with added potato peel. Korean J. Soc. Food Cookery Sci., 20(6):607-613
25 Lee SD (1995): The study on Lycii fructus component and manufacture of its extract. Graduate School, Chungnam National University. p 13-15
26 Lim YS, Cha UJ, Lee SK, Kim YJ (2003) : Quality characteristics of wet noodle with Lycii fructus powder. Korean J. Food Sci. Technol., 35(1):77-83
27 Folch JM, Lees M, Stanley GHS (1957) : A simple method for the isolation and purification of total lipids from animal tissue. J. Biol. Chem., 26(1): 497-505
28 Choi, HS (1994) : Lipid peroxidation and its nutritional significance. J. Korean Soc. Food Nutr., 23(5):867-878
29 Park BH, Choi HK, Cho HS (2001) : A study on the oxidative stability and quality characteristics of Kimbugak made of aqueous green tea. J. Korean Soc. Food Sci. Nutr., 30(3):557-564
30 Awad A, Powrid WD, Fennema O (1968) : Chemical determination of bovine muscle at $4^{\circ}C$ . J. Food Sci., 33(2):227-235   DOI
31 Min BA, Lee JH (1985) : Effects of frying oils storage conditions on the rancidity of Yackwa. Korean J. Food Sci. Technol., 17(2):114-123
32 AOCS (1973) : Officials and tentative methods, 3th ed., American Oil Chemists Society, Chicago, p 211
33 정지흔 (1991) : 진도 구기자의 성분분석 및 상용식품 개발 연구 보고서, p 48-52
34 Joo, HK (1988) : Study on development of tea by utilizing Lycium chinense and Comus officinalis. Korean J. Dietary Culture, 3(4):377-383
35 日本油化學協會(1994) :標準油脂試験分析法. 2.4.1-83
36 Doescher LC, Hoseney RC (1985) : Effect of sugar type and flour moisture on surface cracking of sugar-snap cookies. Cereal Chem., 62(3):263-269
37 Gustone FD, Norris FA (1983) : Lipids in foods chemistry, biochemistry and technology. Pergamon Press Inc. p58
38 Han BH, Park JH, Park MW, Han YN (1985): Studies on the alkaloid components of the fruit of Lycium chinense. Arch. Pharm. Res., 4(3):249-253
39 Miller RA, Hoseney RC, Morris CF (1997) : Effect of formula water content on the spread of sugar-snap cookies. Cereal Chem., 74(4):669-674   DOI   ScienceOn
40 Oh SL, Kim SS, Min BY, Chung DH (1990) : Composition of free sugars, free amino acids, non-volatile organic acids and tannins in the extracts of L. Chinensis M.. A. Acutiloba K. Chinensis B. and A. Sessiliflorum S. Korean J Food Sci. Technol., 22(1):76-81
41 Choi SH, Lee MH, Shin CS, Sung CK, Oh MJ, Kim CJ (1988) : Effect of storage condition on the quality of the wine and Yakju made by Lycium chinense Miller. Agricultural Chemistry and Biotechnol., 39(5):338-344