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http://dx.doi.org/10.9724/kfcs.2013.29.1.11

Antioxidant Activity and Quality Characteristics of Rice Wine Cakes Cookies with Different Ratio of Astragalus memvranaceus  

Lim, Ji-Min (Fermented Food Science Division, National Academy of Agricultural Science, RDA)
Kwon, Hyuk-Jin (Fermented Food Science Division, National Academy of Agricultural Science, RDA)
Yong, Si-Eun (Fermented Food Science Division, National Academy of Agricultural Science, RDA)
Choi, Ji-Ho (Fermented Food Science Division, National Academy of Agricultural Science, RDA)
Lee, Choong-Hwan (Dept. of Bioscience and Biotechnology and Bio/Molecular Informatic Center, Konkuk University)
Kim, Tack-Joong (Division of Biological Science and Technology, College of Science and Technology, Yonsei University)
Park, Pil-Sang (National Institute of Horticultural and Herbal Science)
Choi, Yoon-Hee (Fermented Food Science Division, National Academy of Agricultural Science, RDA)
Kim, Eun-Mi (Fermented Food Science Division, National Academy of Agricultural Science, RDA)
Park, Shin-Young (Fermented Food Science Division, National Academy of Agricultural Science, RDA)
Publication Information
Korean journal of food and cookery science / v.29, no.1, 2013 , pp. 11-18 More about this Journal
Abstract
In this study, rice wine cakes (Jubak) was produced using with Astragali memvranaceus with excellent antioxidant and antidiabetic effects and produced. This Jubak was applied to improve the cookies of modern taste and well-being products. The cookies according to the different ratio (added 0-1.0%) of Astragali memvranaceus and investigated the physicochemical characteristics, sensory evaluation, DPPH free radical scavenging activities, polyphenol and flavonoid contents. There were little changes in pH and density. The hardness of all treated cookies increased with Astragali memvranaceus Jubak(AJ) containing of different moisture contents. In color, L and a values of most cases increased in most of the treatments, but b value was reduced. In the sensory evaluation, the flavor and total scores showed the highest in 0.5% AJ cookies. But the higher proportion of AJ cookies that had unique flavors and tastes, so the total acceptance score decreased. The polyphenol and flavonoid contents increased in the higher proportion of AJ. In DPPH free radical scavenging activities, the control (no Jubak added) was 44%, and containing of 1% AJ cookies showed 82%. In conclusion, our study suggests that 0.5% in addition of AJ increased positive attributes and functional to cookies.
Keywords
Astragali memvranaceus; Rice wine cakes; cookies; antioxidant activity; quality characteristic;
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Times Cited By KSCI : 17  (Citation Analysis)
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