곶감분말 첨가량을 달리한 쌀 쿠키의 품질 특성 = Quality Characteristics of Rice Cookie Containing Different Levels of Dried-Persimmon Powder

다국어 초록 (Multilingual Abstract)

In this study, we assessed the quality characteristics and anti-oxidant activity of rice cookie with dried-persimmon powders containing various concentrations (0, 1, 3, 5, 7 and 9%) of dried-persimmon powder. The result shows that the sweetness and moisture of rice cookie significantly increased with the addition of dried-persimmon powder. pH and hardness significantly decreased with the addition of dried-persimmon powder. The brightness and L-value were decreased, but b-value was increased by increasing the rate of dried-persimmon powder. The antioxidant activity measured by DPPH scavenging activities, and it was significantly higher than the control group (p<0.001). The DPPH content rice cookie of dried-persim- mon powder was the highest (61.31%) when the dried-persimmon powder added 9%. Overall sensory scores for the 7% dried-persimmon powder groups ranked significantly higher than other groups (p<0.001). The quality characteristics with 7% added samples were significantly higher values as compared to control groups. Hence, this study suggest that dried-persimmon powder with 7% is a beneficial ingredient for increasing the consumer acceptability and functionality as well.

참고문헌 (Reference)

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