흑생강 분말을 첨가하여 제조한 쌀쿠키의 품질 특성 및 항산화 활성 = Quality Characteristics and Antioxidant Activities of Rice Cookies with Added Black Ginger (Kaempferia parviflora) Powder

다국어 초록 (Multilingual Abstract)

In this study, the purpose was to analyze the physicochemical quality characteristics and antioxidant effects of rice cookies prepared by varying the addition ratio of black ginger powder and to suggest the optimal mixing ratio of cookies with black ginger powder. As the amount of black ginger powder added increased, water content decreased, while pH and hardness increased. The L value and b value of chromaticity were the lowest at 62.80 and 13.30 in the 7% added group, respectively, and the a value was increased to 4.04 in the control group and 3.57 to 5.42 in the 1∼7% added group, so the redness increased with the addition of black ginger powder. The spread factor and leavening rate of rice cookies were significantly lower in the control group and the loss rate was higher in the 1% and 7% addition groups than in the control group. In the group containing 1∼7% of rice cookies with black ginger powder added, the total polyphenol and flavonoid contents continuously were increased to 1.15∼1.61 mg/mL and 0.43∼0.49 μg/mL, respectively. In addition, the DPPH and ABTS radical scavenging abilities were increased to 22.48∼24.65% and 54.46∼59.41%, respectively, in the added group, confirming the antioxidant activity of black ginger rice cookies.

다국어 초록 (Multilingual Abstract)

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