• Food Science and Preservation
• /
• v.24 no.2
• /
• pp.303-311
• /
• 2017

This study was performed to evaluate the quality characteristics and the antioxidant activities of yanggeng added with the aged black chestnut inner shells (ACI). The levels of ACI addition to Yanggeng were 0%, 1%, 3%, or 5%. The moisture content and the reducing sugar contents of Yanggeng increased with the amount of ACI. The pH of Yanggeng with ACI decreased with the amount of ACI, but the acidity increased. Depending on the amount of ACI added, the lightness (L) and yellowness (b) values of Yanggeng with ACI decreased in the Hunter color system, and the redness (a) value increased. Textural properties by TPA showed that hardness, springiness and chewiness decreased as increase in the amount of ACI added. Total phenol content in the Yanggeng added with ACI increased with the amount of ACI added. Increasing amount of ACI addition enhanced antioxidant activities of Yanggeng, as evidenced by DPPH radical scavenging activity and hydroxyl radical scavenging activity assays. In the preference test, Yanggeng added with 3% ACI showed the highest overall preference and texture. Based on these results, when 3% ACI was added to Yanggeng the quality characteristics, antioxidant property and sensory properties were excellent.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.46 no.2
• /
• pp.202-209
• /
• 2017

The purpose of this study was to evaluate cookies added with aged black chestnut inner shells powder (ABCI). Cookies were prepared with three different levels (0.25%, 0.5%, or 1%) of ABCI. During storage, moisture content was higher in cookies containing ABCI compared with control cookies. As the amount of ABCI increased, pH of cookies added with ABCI decreased slightly, whereas acidity increased. The lightness and yellowness in the Hunter color system of cookies with ABCI decreased during storage, whereas redness increased during storage. Higher reducing sugar was contained in cookies with ABCI than in the control. Textural properties by texture profile analysis showed that hardness and chewiness decreased with an increase in ABCI amount. Total phenol content increased in cookies with ABCI. Antioxidant activities such as diphenyl picrylhydrazyl radical and hydroxyl radical scavenging activities increased in cookies with ABCI compared with that of the control. It is concluded that cookies with ABCI may be of high quality with antioxidant activity. In the preference test, cookies added with 0.5% ABCI showed the high results in terms of overall preference and buying intention.