Browse > Article
http://dx.doi.org/10.3746/jkfn.2013.42.2.234

Antioxidant Activities and Quality Characteristics of Cookies Supplemented with Mulberry Pomace  

Jeon, Hye-Lyun (Dept. of Food & Nutrition, Chungnam National University)
Oh, Hye-Lim (Dept. of Food & Nutrition, Chungnam National University)
Kim, Cho-Rong (Dept. of Food & Nutrition, Chungnam National University)
Hwang, Mi-Hyun (Dept. of Food & Nutrition, Chungnam National University)
Kim, Hyung-Don (Dept. of Herbal Crop Research, NIHHS, RDA)
Lee, Sang Won (Dept. of Herbal Crop Research, NIHHS, RDA)
Kim, Mee Ree (Dept. of Food & Nutrition, Chungnam National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.42, no.2, 2013 , pp. 234-243 More about this Journal
Abstract
The aim of this study was to evaluate the quality characteristics and antioxidative properties of cookies supplemented with mulberry pomace (0%, 4%, 8%, 12%). The bulk density, spread ratio, and leavening rate of cookies decreased with increasing amounts of mulberry pomace. The lightness and b value (of the Hunter color system) decreased based on the amount of mulberry pomace. The pH of cookies decreased (acidity increased) with increasing mulberry pomace. The soluble solid content increased according to the amount of added mulberry pomace, but the amount of reducing sugars decreased. In texture analysis, cookies with 12% mulberry pomace had the highest hardness. Total phenol and flavonoid content increased according to the amount of mulberry pomace added. Antioxidant activities, such as DPPH radical scavenging, hydroxyl radical scavenging, ABTS radical scavenging, and FRAP were highest in cookies with 12% mulberry pomace. In the sensory evaluation, sensory scores for color, taste, flavor, texture, and overall preference were highest in cookies with 8% mulberry pomace. Thus, our results suggest that the optimum amount of mulberry pomace to add to cookies is 8%.
Keywords
mulberry pomace; cookie; antioxidant activities;
Citations & Related Records
Times Cited By KSCI : 22  (Citation Analysis)
연도 인용수 순위
1 Han JS, Kim JA, Han GP, Kim DS, Kozukue N, Lee KR. 2004. Quality characteristic of functional cookies with added potato peel. Korean J Food Cookery Sci 20: 607-613.
2 Lim EJ. 2008. Quality characteristics of cookies with added Enteromorpha intenstinalis. Korean J Food & Nutr 21: 300-305.   과학기술학회마을
3 Jin SY, Joo NM, Han YS. 2006. Optimization of iced cookies with the addition of pine leaf powder. Korean J Food Cookery Sci 22: 164-172.
4 Paik JE, Bae HJ, Joo NM, Lee SJ, Jung HA, Ahn EM. 2010. The quality characteristics of cookies with added Boehmeria nivea. Korean J Food & Nutr 23: 446-452.   과학기술학회마을
5 Jang KH, Kwak EJ, Kang WW. 2010. Effect of rice bran powder on the quality characteristics of cookie. Korean J Food Preserv 17: 631-636.   과학기술학회마을
6 Yang SM, Kim SH, Shin JH, Kang MJ, Sung NJ. 2010. Quality characteristics of cookies added with asparagus powder. J Agric Life Sci 44: 67-74.
7 Lee HJ, Kim SS, Han CK, Oh HH, Kim HJ, Lee SW, Choi YS, Choi EY, Kim MK, Kim WM. 2011. Antioxidative activity and quality characteristics of almond cookies prepared with Job's tears (Coixlachryma-jobi L.) Chugukjang. Korean J Food Cookery Sci 27: 43-54.   DOI   ScienceOn
8 Bang BH, Kim KP, Kim MJ, Jeong EJ. 2011. Quality characteristics of cookies added with Chungkukjang powder. Koreand J Food & Nutr 24: 210-216.   과학기술학회마을   DOI   ScienceOn
9 Kim EO, Lee YJ, Leem HH, Seo IH, Yu MH, Kang DH, Choi SW. 2010. Comparison of nutritional and functional constituents, and physicochemical characteristics of mulberrys from seven different Morus alba L. cultivars. J Korean Soc Food Sci Nutr 39: 1467-1475.   과학기술학회마을   DOI   ScienceOn
10 Shin IY, Kim HI, Kim CS, Whang K. 1999. Characteristics of sugar cookies with replacement of sucrose with sugar alcohols. (I) Organoleptic characteristics of sugar alcohol cookies. J Korean Soc Food Sci Nutr 28: 850-857.   과학기술학회마을
11 Ji SR, Yoo SS. 2010. Quality characteristics of cookie with varied concentrations of blueberry powder. J East Asian Soc Dietary Life 20: 433-438.
12 Kim KH, Yun MH, Jo JE, Yook HS. 2009. Quality characteristics of cookies containing various levels of flowering cherry (Prunus serrulata L. var. spontanea Max. wils.) fruit. J Korean Soc Food Sci Nutr 38: 920-925.   과학기술학회마을   DOI   ScienceOn
13 Shin JH, Lee SJ, Choi DJ, Kwen OC. 2007. Quality characteristics of cookies with added concentrations of garlic juice. Korean J Food Cookery Sci 23: 604-614.   과학기술학회마을
14 Wang MF, Yi J, Rangarajan M, Yu S, LaVoie EJ, Huang TC, Ho CT. 1998. Antioxidative phenolic compounds from sage (Salivia officinalis). J Agric Food Chem 46: 4869-4873.   DOI   ScienceOn
15 Park ID. 2012. Effects of sweet pumpkin powder on quality characteristics of cookies. Korean J Food Culture 27: 89-94.   과학기술학회마을   DOI   ScienceOn
16 Chabot JF. 1979. Preparation of food science sample for SEM. SEM 3: 279-286.
17 Lee JY, Moon SO, Kwon YJ, Rhee SJ, Park HR, Choi SW. 2004. Identification and quantification of anthocyanins and flavonoids in mulberry (Morus sp.) cultivars. Food Sci Biotechnol 13: 176-184.   과학기술학회마을
18 Kim YJ, Jung IK, Kwak EJ. 2010. Quality characteristics and antioxidant activities of cookies added with Pleurotus eryngii powder. Korean J Food Sci Technol 42: 183-189.   과학기술학회마을
19 Lee MH, Oh MS. 2006. Quality characteristics of cookies with brown rice flour. Korean J Food Culture 21: 685-694.   과학기술학회마을
20 Jung YJ, Seo HS, Myung JE, Shin JM, Lee EJ, Hwang IK. 2007. Physicochemical and sensory characteristics of rice cookies based on Goami 2 with sesames (white and black) and perilla seeds. Korean J Food Cookery Sci 23: 785-792.   과학기술학회마을
21 Park BH, Cho HS, Park SY. 2005. A study on the antioxidative effect and quality characteristics of cookies made with Lycii fructus powder. Korean J Food Cookery Sci 21: 94-102.   과학기술학회마을
22 Lee HW, Shin DH, Lee WC. 1998. Morphological and chemical characteristics of mulberry (Morus) fruit with varietes. Korean J Seric Sci 40: 1-7.   과학기술학회마을
23 Tsuda T, Watanabe M, Ohshima K, Norinobu S, Choi SW, Kawakishi S, Osawa T. 1994. Antioxidative activity of the anthocyanin pigments cyanidin 3-O-${\beta}$-D-glucoside and cyanidin. J Agric Food Chem 42: 2407-2410.   DOI   ScienceOn
24 Choi SW. 2005. Development of high quality functional foods using mulberry (Morus spp.) fruit. Final report of Ministry for Food, Agriculture, Forestry and Fisheries, Korea.
25 Kim HB, Lee YW, Lee WJ, Moon JY. 2001. Physiological effects and sensory characteristics of mulberry fruit wine with Chongilppong. Korean J Seric Sci 43: 16-20.   과학기술학회마을
26 Kim YM, Yun JE, Lee CK, Lee HH, Min KR. 2002. Oxyresveratrol and hydroxystilbene compounds. J Biol Chem 277: 16340-16344.   DOI   ScienceOn
27 Shin YW, Lee SK, Kwon YJ, Rhee SJ, Choi SW. 2005. Radical scavenging activity of phenolic compounds from mulberry (Morus spp.) cake. J Food Sci Nutr 10: 326-332.   DOI   ScienceOn
28 Kwon YJ, Rhee SJ, Chu JW, Choi SW. 2005. Comparison of radical scavenging activity of extracts of mulberry juice and cake prepared from mulberry (Morus spp.) fruit. J Food Sci Nutr 10: 111-117.   과학기술학회마을   DOI   ScienceOn
29 Kwon EH, Jang HS, Kim SW, Choi SW, Rhee SJ, Cho SH. 2007. Effects of mulberry juice and cake powders on blood glucose and lipid lowering and erythrocytic antioxidative enzyme activities in streptozotocin-induced diabetic rats. Korean J Nutr 40: 199-210.   과학기술학회마을
30 AACC. 2000. Approved methods of the AACC. 10th ed. American Association Cereal Chemists, St. Paul, MN, USA. Method 10-50D.
31 AOAC. 1995. Official methods of analysis. 15th ed. Association of Official Analytical Chemists, Arington, VA, USA.
32 Benzie IF, Strain JJ. 1996. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay. Anal Biochem 230: 70-76.
33 Singleton VL, Rossi JL. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Viticult 16: 144-158.
34 Chae SK, Kang GS, Ma SJ, Bang KW, Oh MW, Oh SH. 2002. Standard food analysis. Jigumoonwhasa, Seoul, Korea. p 381-382.
35 Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26: 1231-1237.   DOI   ScienceOn
36 Cho HS, Park BH, Kim KH, Kim HA. 2006. Antioxidative effect and quality characteristics of cookie made with sea tangle powder. Korean J Food Culture 21: 541-549.
37 Lee MH, Oh MS. 2006. Quality characteristics of cookie with brown rice flour. Korean J Food Culture 21: 685-694.
38 Koh WB, Noh WS. 1997. Effect of sugar particle size and level on cookie spread. J East Asian Dietary Life 7: 159-165.   과학기술학회마을
39 Shim EA, Kwon YM, Lee JS. 2012. Quality characteristics of cookies containing yacon (Smallanthus sonchifolius) leaf powder. Korean J Food Culture 27: 82-88.   과학기술학회마을   DOI   ScienceOn
40 Kim GS, Park GS. 2008. Quality characteristics of cookies prepared with lotus leaf powder. Korean J Food Cookery Sci 24: 398-404.   과학기술학회마을
41 Choi HY. 2009. Antioxidant activity and quality characteristics of pine needle cookies. J Korean Soc Food Sci Nutr 38: 1414-1421.   과학기술학회마을   DOI   ScienceOn
42 Park GS, Lee JA, Shin YJ. 2008. Quality characteristics of cookie made with oddi powder. J East Asian Soc Dietary Life 18: 1014-1021.   과학기술학회마을
43 Lee GW, Choi MJ, Jung BM. 2010. Quality characteristics and antioxidative effect of cookie made with Capsosiphon fulvescens powder. Korean J Food Cookery Sci 26: 381-