Browse > Article
http://dx.doi.org/10.9724/kfcs.2013.29.3.275

Quality Characteristics and Antioxidant Activities of Cookies added with Purple Sweet Potato Powder  

Liu, Ya-Nan (Major in Food and Nutrition, College of Human Ecology, Sookmyung Women's University)
Jeong, Da-Hye (Major in Food and Nutrition, College of Human Ecology, Sookmyung Women's University)
Jung, Ji-Hye (Department of Applied Bioscience, CHA University)
Kim, Hyun-Sook (Major in Food and Nutrition, College of Human Ecology, Sookmyung Women's University)
Publication Information
Korean journal of food and cookery science / v.29, no.3, 2013 , pp. 275-281 More about this Journal
Abstract
This study was performed to evaluate the quality characteristics and antioxidative activities of cookies prepared with different amounts of purple sweet potato powder. Moisture and crude ash contents were lowest in the control group followed in order by the 10%, 20%, and 30% purple sweet potato powder addition groups. The lightness and yellowness values measured by Hunter color system decreased based on the amount of purple sweet potato powder concentration added to cookies. The total phenolic compound and anthocyanin contents were the highest in 30% purple sweet potato powder added cookies. The DPPH radical scavenging activity of 30% purple sweet potato powder added cookies showed the highest values among groups. In the sensory evaluation, the scores for taste, texture and overall preference were significantly highest in cookies with 10% and 20% purple sweet potato powder. Considering the scores of antioxidant activity and sensory evaluation, the concentration of between 10% and 20% addition of purple sweet potato powder would be ideal for development of functional cookies.
Keywords
purple sweet potato powder cookie; anthocyanin; total phenolic compound; antioxidant activity;
Citations & Related Records
Times Cited By KSCI : 13  (Citation Analysis)
연도 인용수 순위
1 Rice-Evans CA, Miller NJ, Paganga G. 1997. Antioxidant properties of phenolic compounds. Trends in Plant Sci 2(4):152-159   DOI   ScienceOn
2 Oh WG, Kim JH, Lee SC. 2011. Preparation and characterization of white bread with sweet persimmon. Korean J Soc Food Sci Nutr 40(2):253-258   과학기술학회마을   DOI   ScienceOn
3 Park HS. 2010. Physicochemical property and antioxidant activity of wild grape(Vitis coignetiea) juice. Korean J Food Cookery Sci 16(4):297-304   과학기술학회마을
4 Park JS, Bae JO, Choi GH, Chung BW, Choi DS. 2011. Antimutagenicity of Korean sweet potato (Ipomoea batatas L.) cultivars. Korean J Soc Food Sci Nutr 40(1):37-46   과학기술학회마을   DOI   ScienceOn
5 Park ON. 2010. Quality characteristics of pound and sponge cakes with addition of purple sweet potato powder. Master's degree thesis. Catholic University of Daegu. pp 26-27
6 Song J, Chung MN, Kim JT, Chi HY, Son JR. 2005. Quality characteristics and antioxidative activities in various cultivars of sweet potato. Korean J Crop Sci 50(1):141-146   과학기술학회마을
7 Yoon MH, Kim KH, Kim NY, Byun MW, Yook HS. 2011. Quality characteristics of muffin prepared with freeze dried-perilla leaves powder. Korea J Soc Food Sci Nutr 40(4):581-585   과학기술학회마을   DOI   ScienceOn
8 Cho YJ, Kim HA, Bang MA, Oh YB, Jeong BC, Moon YH, Jeong WJ. 2003. Pretective effect of purple sweet potato (Ipomoea batatas) on hepatotoxicity rats induced by carbon tetrachlolide. Korean J Food Culture 18(3):202-210   과학기술학회마을
9 Hwang CR, Hwang IG, Kim HY, Kang TS, Kim YB, Joo SS, Lee J. 2011. Antioxidant component and activity of dropwort (Oenanthe javanica) ethanol extracts. Korea J Soc Food Sci Nutr 40(2):316-320   과학기술학회마을   DOI   ScienceOn
10 Hwang SH. 2011. Analytical comparison of antioxidative properties of hullness barley grown from different regions in Korea. Master's degree thesis. Sookmyung Women's University. pp 1-2
11 Islam SM, Yoshimoto M, Yamakawa O. 2003. Distribution and physiological functions of caffeoylquinic acid derivatives in leaves of sweetpotato genotypes. J Food Sci 68(1):111-116   DOI   ScienceOn
12 Jang JS. 2009. Quality characteristics of almond dasik added with purple sweet potato powder. Master's degree thesis. Daejin University. pp 16-18
13 Jang JS, Chung HJ. 2009. Quality characteristics of almond dasik with added purple sweet potato powder. Korean J Food Culture 24(6):756-761   과학기술학회마을
14 Lee HH, Kang SG, Rhim JW. 1999. Characteristics of antioxidative and antimicrobial activities of various cultivars of sweet potato. Korean J Food Sci Technol 31(4):1090-1095   과학기술학회마을
15 Jin SY. 2011. Antioxidant activities of solvent extracts from Phomegranate endocarp. Korea J Soc Food Sci Nutr 40(12):1635-1641   과학기술학회마을   DOI   ScienceOn
16 Kim MY. 2009. Preparation of tofu with addition of the extract of purple sweet potato and its quality characteristics. Master's degree thesis. Sookmyung Women's University. pp 5-6
17 Kim SJ, Rhin JW, Lee LS. Lee JS. 1996. Exteaction and chatacteristics of purple sweet potato pigment. Korean J Food Sci Technol 28(2):345-351   과학기술학회마을
18 Lee JL, Kim SS, Han CK, Kim HJ. 2011. Antioxidative activity and quality characteristics of almond cookies prepared with Job's tears. Korean J Food Cookery Sci 27(1):43-54   과학기술학회마을   DOI   ScienceOn
19 Lee JS, Ahn YS, Chung MN, Kim HS. 2007. Biological activity of varieties, isolation and purification of antioxidants components in sweet potato. Korean J Breed Sci 39(3):296-301   과학기술학회마을
20 Lee JS, Ahn YS, Kim HS, Chung MN, Boo HO. 2007. Proximate composition and minerals, phenolics, anthocyanins pigment characteristics on the parts of sweetpotato. Korean J Intl Agri 19(3):196-204   과학기술학회마을
21 Lee JS, Jeong BC, Ahn YS, Chung MN, Kim HS. 2006. Color stability according to storage period of purple sweetpotato products. Korean J Crop Sci 51(1):204-208   과학기술학회마을
22 Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 181(4617):1198-1200
23 Lee JW, Lee HH, Rhim JW, Jo JS. 2000. Determination of the conditions for anthocyanin extraction from purple - fleshed sweet potato. Korea J Soc Food Sci Nutr 29(5):790-795   과학기술학회마을
24 Lee KM, Jeong GT, Park DH. 2004. Study of antimicrobial and DPPH radical scavenger activity of wood vinegar. Korean J Biochem. Mol Biol Int 19(5):381-384   과학기술학회마을
25 Lee WJ. 2010. Quality characteristics of soybean dasik added with purple sweet potato powder. Master's degree thesis. Myongii University. pp 22-23
26 한국영양학회. 2009. 식품 영양소 함량 자료집. 한아름기획. 서울. pp 4
27 AOAC. 2005. Official Methods of Analysis, 17th ed. Association of Official Analytical Chemists. Washington, DC. USA pp 33-36