Antioxidant Activity and Quality Characteristics of Rice Cookies added Kalopanax pictus Leaf Powder

Lee, Eun Ji; Jin, So-Yeon

doi:10.17495/easdl.2015.8.25.4.672

Cited by 18 publications

(3 citation statements)

References 23 publications

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“…The spread ratio is a measure of the thickness reduction and diameter increase of the dough on baking, which is known to be determined by the raw material characteristics and the dough and baking conditions, and higher hardness, indicates higher quality (13,14,18,21). The spread ratio was higher in cookies prepared from the control than from water-soaked rice flour (Table 1), possibly because of the differences in the viscosity of the dough (20).…”

Section: Comparison Of Cookie Yield Spread Ratio and Bulk Densitymentioning

confidence: 99%

“…The bulk density indicates the degree of expansion of dough caused by baking, and an increase in this value is a physical property associated with the cookie texture, indicating that expansion is suppressed (13,14). The bulk density was lower in the cookies prepared from the water-soaked rice flour than 한국식품저장유통학회지 제26권 제4호 (2019) 402 those prepared from the control rice (Table 1).…”

Section: Comparison Of Cookie Yield Spread Ratio and Bulk Densitymentioning

confidence: 99%

“…Microwave irradiation (10), extrusion (11), emulsification (12), and enzyme (13) treatments have been applied to modify rice flour for cookie manufacture, and it has been found that these treatments significantly change the quality of the resultant rice cookies. The effects of the addition of Kalopanax pictus leaves (14), Ligularia fischeri leaves (15), Sesamum indicum (sesame) (16), roasted soybean (Glycine max) (17), Lentinus edodes (shiitake) (18), and Smallanthus sonchifolius tubers (yacon) (19) on the quality characteristics of rice cookies have been studied by numerous researchers. It has also been reported that rice varieties containing higher amylose content among japonica rice are better suited for cookie preparation (20,21).…”

Section: Introduction 1)mentioning

confidence: 99%

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Effect of water soaking pretreatment on the quality of glutinous rice cookies

Chung¹,

Park²,

Lee³

et al. 2019

Korean Journal of Food Preservation

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p-coumaric acid, benzoic acid, β-sitosterol, stigmasterol, squalene, and octacosanol (4). In Korea, glutinous rice has traditionally been consumed as rice cakes, sweet rice drinks, and rice wine (5). However, rice consumption, including that of glutinous rice, is decreasing but production is not decreasing accordingly; thus, studies are needed to identify ways to stabilize supply and demand and increase the food self-sufficiency rate in Korea (5). Consequently, research on high quality rice and highvalue-added products prepared using rice has been conducted. Furthermore, recently, interest in the manufacture of various processed products using rice flour has increased. There are two types of rice flour that differ by the use of water soaking before milling; these are termed as a dry-milled and a wet-milled flour (6). Soaking rice in excess water before cooking is a traditional practice that reduces the cooking time and energy consumption and changes the quality characteristics of the products prepared from the rice (7,8).

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Section: Comparison Of Cookie Yield Spread Ratio and Bulk Densitymentioning

confidence: 99%

Section: Comparison Of Cookie Yield Spread Ratio and Bulk Densitymentioning

confidence: 99%

Section: Introduction 1)mentioning

confidence: 99%

See 1 more Smart Citation

Effect of water soaking pretreatment on the quality of glutinous rice cookies

Chung¹,

Park²,

Lee³

et al. 2019

Korean Journal of Food Preservation

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The characteristics of cookies from sorghum flour and almond flour with variations in the type of fat

Sustriawan

Aini

Setyawati

et al. 2021

IOP Conf. Ser.: Earth Environ. Sci.

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The substitution of wheat flour with almond flour and addition of vegetables fat can influence the final properties of cookies, enhance the taste, and eliminate skim milk use which produce lactose-free cookies. This study aims to determine the effect of different ratio of sorghum flour to almond flour and addition of various type of fat to the physical and chemical properties of cookies. This research used a factorial randomized block template (RBD) with study factors ratio of sorghum flour to almond flour (1:1, 2:1, and 3:1) and the form of fat added (margarine, VCO, and a mixture of margarine and VCO (1:1 w / w)). The findings showed that the ratio of sorghum flour and almond flour had a major effect on the ash, fat, dissolved protein, and reducing sugar content. Type of fat had a major impact on the ash, fat, and reducing sugar content. The best treatment in this study showed in a ratio of sorghum flour and almond flour of 1:1 using margarine with water content 3.08%, ash content 0.82%, fat content 36.65%, dissolved protein content of 1.27%, decreasing sugar content of 0.56%, and loaf volume of 92.04%.

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Quality characteristics and antioxidant activities of rice cookies added with Lentinus edodes powder

Kim¹,

Chung²

2017

Korean Journal of Food Preservation

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This study was conducted to investigate the effect of Lentinus edodes powder on the quality characteristics and antioxidant of rice cookies. The cookies for this experiment was made by 3 main ingredients including rice powder, flour, Lentinus edodes powder. The proportion of rice powder was fixed to 50% for the total amount of ingredients. The amount of reminded 2 ingredients (flour and Lentinus edodes powder) were varied. The amount of flour was decreased up to 38%, and the addition of Lentinus edodes powder was increased to 4%, 8% and 12%. Density of the dough, hardness, total polyphenol content, DPPH free radical scavenging activity, and reducing power increased with increasing Lentinus edodes powder content. Moisture content, pH of the dough, spread factor, loss rate, leavening rate, and L values of the cookies were decreased with increasing Lentinus edodes powder content. The result of consumer acceptance test revealed that there were no significant differences in smell, taste and overall acceptability, while the preference of color decreased as the amount of Lentinus edodes powder increased. To sum up, the cookies with 12% Lentinus edodes powder can produced the best results in terms of quality and antioxidant potential.

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Antioxidant Activity and Quality Characteristics of Rice Cookies added Kalopanax pictus Leaf Powder

Cited by 18 publications

References 23 publications

Effect of water soaking pretreatment on the quality of glutinous rice cookies

Effect of water soaking pretreatment on the quality of glutinous rice cookies

The characteristics of cookies from sorghum flour and almond flour with variations in the type of fat

Quality characteristics and antioxidant activities of rice cookies added with Lentinus edodes powder

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