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http://dx.doi.org/10.9724/kfcs.2014.30.4.472

Quality Characteristics and Antioxidant Activities of Black Rice Cookies with Added Dried Laver (Porphyra tenera)  

Hwang, Eun-Sun (Department of Nutrition and Culinary Science, Hankyong National University)
Tai, Nhuan Do (Department of Nutrition and Culinary Science, Hankyong National University)
Publication Information
Korean journal of food and cookery science / v.30, no.4, 2014 , pp. 472-479 More about this Journal
Abstract
The objective of this study was to determine the quality, characteristics, and antioxidant activities of black rice cookies prepared with different amounts of dried lave powder. Flour was substituted with dried laver powder used in different amounts as follows: 1.25, 6.25, and 8.75%. The moisture, ash, and crude protein contents of cookies were increased when using higher amounts of dried laver powder. The total polyphenol contents increased with the increasing levels of dried laver powder. The antioxidant activity measured by DPPH and ABTS radical scavenging activities were significantly higher than the control, and it proportionally increased as the amount of dried laver powder increased. Finally, the sensory evaluation showed that the cookies made with 6.25% dried laver powder had the highest score. Based on these results, it was suggested that dried laver may be a useful ingredient for improving the quality and antioxidant potential of cookies.
Keywords
dried laver; cookie; polyphenol; antioxidant; sensory evaluation;
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Times Cited By KSCI : 16  (Citation Analysis)
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