Quality Characteristics and Antioxidant Activities of Rice Cookies Prepared with Pear Peel Powder

Nam, Jin-Kyung; Park, Ji-Young; Jang, Han-Byeol; Jang, Hae Won

doi:10.3746/jkfn.2023.52.1.96

Cited by 4 publications

(1 citation statement)

References 23 publications

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“…Among the recently developed rice-based processed foods, such as rice muffins, rice cookies, rice pound cakes, and rice scones (Choi et al, 2023;Kim et al, 2020;Nam et al, 2023;Park, 2021), rice muffins offer the benefits of production simplicity and are used as a meal replacement. In contrast to wheat flour, rice flour has a low gluten content and can therefore be easily mixed with other materials to prepare a wide range of products (Bae and Jung, 2013), as exemplified by quick-bread rice muffins produced from different rice cultivars , English muffins with differently milled rice (Choi et al, 2015), and muffins produced using different types of rice powder (Chu et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

Effects of chestnut powder content on the quality characteristics and antioxidant activity of rice muffins

Choi,

Ahn,

Hwang

et al. 2024

Food Sci. Preserv.

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This study examined the effects of chestnut powder content (2.5%, 5%, 7.5%, and 10%) on the antioxidant activity and quality characteristics of rice muffins. With the increasing chestnut powder content, the total polyphenol content, flavonoid content, antioxidant activity (determined by radical scavenging activity and reducing power), hardness, gumminess, chewiness, and overall acceptability (determined by sensory evaluation) increased, whereas the moisture content, pH, specific volume, and cooking loss decreased. Regarding color, chestnut powder content was negatively correlated with L and b and positively correlated with a. Notably, overall acceptability abruptly decreased to its minimum at 10%. Thus, adding powder at loadings of <7.5% improved the antioxidant activity and acceptability of rice muffins. Our results can be used as preparatory data for developing a rice muffin model.

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Section: Introductionmentioning

confidence: 99%

Effects of chestnut powder content on the quality characteristics and antioxidant activity of rice muffins

Choi,

Ahn,

Hwang

et al. 2024

Food Sci. Preserv.

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Effects of aronia powder on the quality characteristics and antioxidant activity of cookies

Hwang,

Kim

2023

Korean J. Food Preserv.

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This study was conducted to determine the quality properties, phytochemical compounds, and antioxidant activities of cookies prepared by replacing wheat flour with 0%, 2%, 4%, and 6% aronia powder. The moisture content of the cookies decreased as the amount of aronia powder added increased. In contrast, the ash, crude protein, and crude fat content of the cookies did not differ between the control cookie and the cookies prepared with 2-6% aronia powder. The spreadability, leavening rate, loss rate and pH decreased with increasing aronia powder content. Compared to the control cookie, the lightness of the cookies decreased, but the redness and yellowness of the cookies increased as the amount of aronia powder added increased. The total polyphenol content of the cookies increased with increasing aronia powder content. The antioxidant activity of the cookies increased significantly as to the amount of aronia powder added increased compared to that of control cookie. Based on the these results, it is concluded that adding aronia powder to cookies increases antioxidant activity.

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Quality Characteristics and Antioxidant Activity of Cookies Supplemented with Aronia Pomace Powder

Hwang,

Kim

2023

JKFN

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The study investigates the quality characteristics, bioactive compound contents, and antioxidant activities of cookies supplemented with 0, 2, 4, and 6% freeze-dried aronia pomace instead of wheat flour. Decreased moisture content was observed with increasing amounts of aronia pomace. Contents of ash, crude protein, and crude fat showed no statistically significant difference between the control group and the groups with 2∼6% aronia pomace. Spreadability, leavening rate, loss rate, and pH were decreased proportionately to the amount of aronia pomace supplementation. Compared to the control, there was a decrease in the lightness and an increase in the redness and yellowness of cookies with increasing amounts of aronia pomace. The total polyphenol content was also determined to be increased, and antioxidant activity was significantly increased with increasing aronia pomace supplementation. Our results indicate that aronia pomace supplementation to cookies increases the antioxidant activity and thereby imparts a positive health effect.

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Quality Characteristics and Antioxidant Activities of Rice Cookies Prepared with Pear Peel Powder

Cited by 4 publications

References 23 publications

Effects of chestnut powder content on the quality characteristics and antioxidant activity of rice muffins

Effects of chestnut powder content on the quality characteristics and antioxidant activity of rice muffins

Effects of aronia powder on the quality characteristics and antioxidant activity of cookies

Quality Characteristics and Antioxidant Activity of Cookies Supplemented with Aronia Pomace Powder

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