Quality Characteristics and Antioxidant Activities of Cookies added with Gochujang

Kim, Do-Yeon; Yoo, Seung-Seok

doi:10.17495/easdl.2017.4.27.2.147

EASDL

2017

DOI: 10.17495/easdl.2017.4.27.2.147

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Quality Characteristics and Antioxidant Activities of Cookies added with Gochujang

Do-Yeon Kim¹,

Seung-Seok Yoo²

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2024

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Cited by 4 publications

References 35 publications

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Quality characteristics of madeleine added with halla gold kiwifruit fermented by lactic acid bacteria

Ryu¹,

Park²,

Lee³

et al. 2018

Korean Journal of Food Preservation

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Fermented halla gold kiwifruit (FHK) was prepared with Lactobacillus plantarum CK10, a bacterium derived from kimchi. We investigated the quality characteristics and antioxidative activity of madeleine added with FHK. The madeleine dough was prepared by mixing flour, sugar, baking powder, and then followed by adding salt, rum, different amount of the FHK (0, 1, and 3%) and butter. The total titratable acidity of madeleine increased significantly with the amounts of added FHK (p<0.05), while the pH value and total soluble solids showed the reverse trend. The color of madeleine became substantially redder with increasing amounts of FHK (p<0.05), and it appeared darker and less yellow at the same time. The total polyphenol contents of madeleines increased significantly with increasing amounts of FHK (p<0.05), but there was little difference in the total flavonoid content. When the antioxidant activities were measured in terms of 2,2-diphenyl-1-picrylhydrazyl (DPPH)-and 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid-diammonium salt (ABTS)-radical scavenging, both measured activities of madeleines increased dramatically with added FHK in a dose-dependent manner. Our results suggested that the acidity, color, polyphenol content, and antioxidant activities of madeleines can be improved by adding the fermented gold kiwifruit.

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Quality characteristics of madeleine added with halla gold kiwifruit fermented by lactic acid bacteria

Ryu¹,

Park²,

Lee³

et al. 2018

Korean Journal of Food Preservation

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Effects of fats and oils on the quality characteristics of rice scone

Choi¹,

Jung²

2019

Korean Journal of Food Preservation

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The purpose of this study was to investigate the effects of fats and oils on the quality characteristics of rice scones. Butter, fresh cream, olive oil, and coconut oil were used to prepare rice scones, and their color values, spread factors, and hardnesses were measured. Sensory evaluation was also performed. The highest L value was obtained for the rice scones made with butter and the a and b values were significantly high in the rice scones prepared with olive oil. The rice scones using butter and fresh cream exhibited significantly higher spread factors than other cases. High hardness values were obtained for rice scones made with olive and coconut oils. The flavors of the rice scones prepared using butter and coconut oil were strong based on the results of attribute difference tests, and the stiffness was significantly high in rice scones using fresh cream. In the acceptance test, the overall acceptability values were higher in the rice scones prepared with butter, olive oil, and coconut oil compared to those made with fresh cream. The results suggested that olive and coconut oils could be good butter substitutes for rice scones.

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Quality Characteristics and Antioxidative Activity of Madeleine Added with Citrus Peel Powder

Yoon

2024

easdl

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Quality Characteristics and Antioxidant Activities of Cookies added with Gochujang

Cited by 4 publications

References 35 publications

Quality characteristics of madeleine added with halla gold kiwifruit fermented by lactic acid bacteria

Quality characteristics of madeleine added with halla gold kiwifruit fermented by lactic acid bacteria

Effects of fats and oils on the quality characteristics of rice scone

Quality Characteristics and Antioxidative Activity of Madeleine Added with Citrus Peel Powder

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