복숭아 발효액 첨가 사워도우 쿠키의 품질특성 및 생리활성
Quality characteristics and physiological activities of American cookies with fermented peach sourdough (0, 5, 10, and 15 g) were examined. The spread factor, density, and loss and expansion rates of the cookies increased as the amount of fermented peach sourdough increased. Total polyphenol and fla...
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| Published in | 한국식품과학회지, 57(1) pp. 43 - 52 |
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| Main Authors | , , |
| Format | Journal Article |
| Language | Korean |
| Published |
한국식품과학회
01.02.2025
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| Subjects | |
| Online Access | Get full text |
| ISSN | 0367-6293 |
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| Summary: | Quality characteristics and physiological activities of American cookies with fermented peach sourdough (0, 5, 10, and 15 g) were examined. The spread factor, density, and loss and expansion rates of the cookies increased as the amount of fermented peach sourdough increased. Total polyphenol and flavonoid contents as well as radical scavenging and superoxide dismutase (SOD)-like activities of 80% ethanol and water extracts were increased with the addition of fermented peach sourdough but reducing power observed only in water extract implying the positive effect of fermented peach sourdough on the antioxidant activity. The polyphenol contents and the radical scavenging activities were higher in the 80% ethanol extract than the water extract but flavonoid contents and SOD-like activity were opposite. In the preference test, color and taste of cookies with 15 g of fermented peach sourdough received the highest score. These results demonstrate that incorporating fermented peach sourdough in cookies could improve their antioxidant activity while maintaining high acceptability. KCI Citation Count: 0 |
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| ISSN: | 0367-6293 |