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http://dx.doi.org/10.7318/KJFC.2006.21.5.541

Antioxidative Effect and Quality Characteristics of Cookies Made with Sea tangle powder  

Cho, Hee-Sook (Major in Food and Nutrition, Division of Human Ecology, Mokpo National University)
Park, Bock-Hee (Major in Food and Nutrition, Division of Human Ecology, Mokpo National University)
Kim, Kyung-Hee (Major in Food and Nutrition, Division of Human Ecology, Mokpo National University)
Kim, Hyeon-A (Major in Food and Nutrition, Division of Human Ecology, Mokpo National University)
Publication Information
Journal of the Korean Society of Food Culture / v.21, no.5, 2006 , pp. 541-549 More about this Journal
Abstract
The purpose of this study was to investigate the antioxidative effect and quality characteristics of cookies made with Sea tangle powder(STP). The cookies were at $30^{\circ}C$ for 45 days. The 3% STP had higher pH value compared to the other groups and control. As more STP was added, the L-value and b-value decreased, and the a-value increased for the color values. The results of sensory evaluation and acceptance test showed that the cookies with 3% STP was significantly more preferable in overall acceptability than the others. The acid value, peroxide value, and thiobarbituric acid value were lower in cookies with 3% and 6% STP than in those cookies made 9% STP and the control cookies.
Keywords
Sea tangle powder(STP); cookies; quality characteristics; antioxidative effect;
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