• Culinary science and hospitality research
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• v.19 no.4
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• pp.279-290
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• 2013

Cedrela sinensis is a Korean traditional wild herb that has special taste, aroma and red leaves. Only Korean and Chinese have been eating blanched Cedrela sinensis leaves. In this study, quality characteristics and antioxidant activity of Cedrela sinensis Jeonbyeong were compared and analyzed by pulverizing Cedrela sinensis leaves and subsequently adding by adjusting the amount of Cedrela sinensis powder. For analyzing the quality characteristics, the moisture content and pH of Jeonbyeong batter, specific volume, moisture content, color, texture profile analysis and sensory evaluations are measured. Total phenolic content showed $16.11{\pm}0.09$ mg GAE/100 g in the 12% Cedrela sinensis powder added group, which was the highest. DPPH free radical scavenging activity of Jeonbyeong indicated the highest score in the 12% Cedrela sinensis powder added group(p<0.001). While the pH(p<0.01) and moisture content(p<0.001) of batter and moisture content(p<0.01) of Jeonbyeong significantly decreased with increasing Cedrela sinensis powder content. Chromaticity measurement results of Jeonbyeong showed significantly decreased L value and b value chromaticity (p<0.001) and increased a value. Hardness significantly increased with increasing Cedrela sinensis powder content. In the sensory evaluations, 9% Cedrela sinensis powder added group ranked significantly higher than any other group in every section. From these results, we suggest that Cedrela sinensis leaves show remarkable antioxidant activity as a good ingredient for functional processed food.

• Korean journal of food and cookery science
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• v.27 no.1
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• pp.43-54
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• 2011

Job's tears (Coixlachryma-jobi L.) and Chungkukjang (soybean-fermented food) were abundant source of phenolic compounds. In this study, almond cookies were prepared with different concentration(5%, 10%, 15%), of Job's tears Chungkukjang powder. The total phenolic contents were measured by the Folin-Ciocalteu method, total flavonoids contents were measured, and antioxidant activities were evaluated by DPPH assay. Antioxidative activity was highly correlated with the total phenolic and total flavonoids contents of Job's tears Chungkukjang almond cookies (r=0.867, r=0.647). In addition, the quality characteristics of the Job's tears Chungkukjang almond cookies were estimated based on the bulk density and pH of the dough, spread factor, color, texture profile analysis, proximate composition, and sensory evaluations. The spread factor, hardness, a value and b value, total polyphenolic contents, and DPPH free radical scavenging activity of cookies significantly increased with increasing content of Job's tears Chungkukjang powder (p<0.01), whereas the L values of the cookies decreased with the increasing Job's tears Chungkukjang powder content (p<0.05). The acceptability scores for the 5-15% Job's tears Chungkukjang almond cookie groups were ranked higher than those of the other groups in appearance, texture, and overall preference. The results of this study were shown that Job's tears Chungkukjang powder was a good ingredient for increasing the consumer acceptability and the functionality of cookies.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.179-189
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• 2016

This study investigated the quality characteristics of cookies containing Aronia powder, which is well known for its various functions and biological activity. In this study, we assessed the quality characteristics and antioxidant activity of cookies containing various concentrations (0, 2, 4, 6 and 8%) of Aronia powder(AP). To analyze quality characteristics, pH of dough, moisture content, color(L, a, b), hardness, and sensory properties were measured. Qualities, such as moisture content, redness and yellowness and hardness increased significantly (p<0.001). whereas pH and lightness of the cookies significantly decreased (p<0.001). 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 AP increased (p<0.001). The results of sensory properties showed that cookies made with 2% and 4% AP did not differ significantly from the control in color, taste, and overall quality. Texture scores for the 2% and 4% AP groups ranked significantly higher than those of the other groups. Taken together, the results of this study suggest that AP is a beneficial ingredient for increasing the consumer acceptability and functionality of cookies. The quality characteristics of the 4% added samples exhibited significantly similar or higher values as compared to those of the controls, raising the possibility of developments in health-functional cookies. The results of the sensory evaluation produced very significant values for color, appearance, texture, and overall quality of instrumental analysis.

• Food Science and Preservation
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• v.21 no.1
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• pp.146-150
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• 2014

The feasibility of incorporating jujube powder as a value-added food ingredient in cookies was investigated. The amount of jujube powder added (0~20%) was found to have significantly affected the cookie quality (p<0.05). Furthermore, the pH ranged from 6.16 to 6.69, and moisture content gradually increased from 4.11% to 4.76%, while the spread ratio and loss rate have significantly decreased with the increasing levels of the powder added (p<0.05). Lightness decreased; however, the redness and yellowness, as well as hardness, have significantly increased with the higher amount of jujube powder in the formulation (p<0.05). In addition, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity was significantly increased (p<0.05) without remarkable differences between the control and 5% sample, and 15% and 20% sample (p>0.05). The consumer acceptance test indicated that the addition of jujube powder of up to 10% had a favorable effect on the consumer preferences in general. Based on the overall observation, the cookies with 5~10% jujube powder is recommended for taking advantage of the functional properties of jujube powder without sacrificing the sensory quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.7
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• pp.1058-1063
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• 2015

The feasibility of incorporating black sesame powder (BSP) as a value-added food ingredient into bakery products was investigated using a cookie model system. BSP was incorporated into cookies at different content: 0%, 2%, 4%, 6%, and 8% (w/w) based on the total weight of wheat flour. The spread ratio and loss rate of cookies increased significantly with increasing levels of BSP (P<0.05). All color characteristics, including lightness ($L^*$), redness ($a^*$), and yellowness ($b^*$), decreased with a higher amount of BSP. Use of BSP significantly reduced the hardness of cookies (P<0.05), but no significant differences were found between the control and 2%, 4%, and 6% samples (P>0.05). 2,2-Diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activities increased significantly (P<0.05). The consumer acceptance test indicated that addition of BSP up to 4% had a favorable effect on consumer preferences. Overall, cookies containing 4% BSP will add the advantage of the functional properties of BSP maintaining the consumer acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.9
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• pp.1106-1113
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• 2017

The objective of this study was to determine the quality characteristics of fried yakgwa and baked yakgwa prepared with different amounts of P. frutescens powder. Moisture contents of fried yakgwa were 7.05%, and moisture content of baked yakgwa with different amounts of P. frutescens powder were 12.42~10.44% and decreased with higher amount of P. frutescens powder. This result can be attributed to loss of water in yakgwa in the course of the fried process. Although the degree of expansion of baked yakgwa was lower than that of fried yakgwa, size and shape of yakgwa were maintained. Yakgwa is appropriate as a cookie type product. Crude lipid contents of fried yakgwa were higher than those of baked yakgwa due to the exchange reaction of water and fat during the fried process. Energy of fried yakgwa was 501 kcal and was higher than that of baked yakgwa with different amounts of P. frutescens powder. This greatly affected the fat content of each sample. Energy of baked yakgwa increased with higher amount of P. frutescens powder due to the characteristics of the ingredients or jasoyeop. For chromaticity determination, L values of fried yakgwa were lower, but a, and b values were higher than those of baked yakgwa, and L, a, and b values decreased when P. frutescens powder increased. Texture measurement showed that hardness, cohesiveness, chewiness, gumminess increased with higher amounts of P. frutescens powder, whereas springiness decreased. The antioxidant activities of fried yakgwa measured based on DPPH scavenging activity were higher than those of baked yakgwa with 0%~0.2% P. frutescens powder and lower than those of baked yakgwa with 0.3%~0.4% P. frutescens powder. In the sensory evaluation, baked yakgwa with 0.1% addition of P. frutescens powder showed the highest preference in terms of overall acceptance, and 0% addition of P. frutescens powder showed the highest preference in terms of color and flavor. These results suggest that P. frutescens powder may be a useful ingredient in baked yakgwa to improve quality and sensory properties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.9
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• pp.1439-1445
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• 2013

The aim of this study was to investigate the quality characteristics of rice cookies specifically prepared with rice flour following enzyme treatment. In this study, three types of specific enzyme treatments, that is, ${\alpha}$-amylase, ${\beta}$-amylase, and cellulose+${\beta}$-glucanase were applied on the effect of rice flour with respect to desired quality characteristics of the rice cookies. Based on our study results, we have found that the density of dough in the rice cookies was not significantly different between that of the non-enzyme treated (control) and the enzyme treated group. However, we found that the spread factor of rice cookies, prepared with rice flour treated with ${\beta}$-amylase, was higher than that of the control. It was also found that the moisture content of rice cookies (with added enzyme-treated rice flour) was 3.20 to 3.90%; however, this range is much lower than that observed in the control. Further, we observed that Hunter color's L-values were significantly higher for the control than those of the enzyme-treated cookies. We also found that hardness of enzyme-treated cookies was comparatively better than that of the control. In addition, the sensory acceptability scores of the enzyme-treated cookies were found to be significantly higher than the control in decisive parameters such as aroma, appearance, flavor, taste, texture, and overall acceptability. Based on our findings, we suggest that ${\alpha}$-amylase treated rice flour is an effective ingredient for improving the overall quality of rice cookies.