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韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture v.27 no.2, 2012년, pp.225 - 232   피인용횟수: 13
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상수리 쿠키의 항산화활성 및 품질특성
Antioxidant Activity and Quality Characteristics of Acorn (Quercus autissima carruther) Cookies

김옥선    (장안대학교 건강과학부 식품영양과   ); 류혜숙    (상지대학교 보건과학대학 식품영양학과   ); 최해연    (공주대학교 식품과학부 외식상품학과  );
  • 초록

    This study was conducted to investigate the effects of acorn ( $Quercus$ autissima carruther) powder on the antioxidant activity and quality characteristics of cookies. Cookies were prepared with different amounts of acorn powder (at ratios of 0, 0.5, 1, 3 and 5% to total flour quantity). Antioxidant activity was estimated based on DPPH free radical scavenging activity and total phenol content in acorn powder and cookies. To analyze quality characteristics, bulk density, pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. Loss rate, a values, total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing acorn powder content (p


  • 주제어

    Antioxidant activity .   quercus autissima carruther .   acorn .   cookie.  

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  • 이 논문을 인용한 문헌 (13)

    1. Jung, Hae Won ; Chung, Hai-Jung 2013. "Quality Characteristics and Amino Acid Content of Cookies with GABA-Enhanced Brown Rice" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 42(11): 1813~1820     
    2. Moon, So Lyoung ; Choi, Sang-Ho 2014. "Characteristics of Cookies Quality Containing Bitter Melon (Momordica charantia L.) Powder" 한국조리학회지 = The Korean journal of culinary research, 20(6): 80~90     
    3. Seong, Jong-Hwan ; Chung, Hun-Sik ; Kim, Han-Bit ; Lee, Joo-Baek ; Moon, Kwang-Deog 2014. "Quality characteristics of rice cookies as affected by coffee addition" 한국식품저장유통학회지 = Korean journal of food preservation, 21(1): 40~45     
    4. Yu, Hyeon Hee 2014. "Quality Characteristics and Antioxidant Activity of Cookies added with Baekbokrung(Poria cocos Wolf) Powder" 한국생활과학회지 = Korean journal of human ecology, 23(3): 443~452     
    5. Yu, Hyeon Hee ; Oh, Jong Chul 2014. "Optimization of Cookie Preparation by Addition of Polygonum multiflorum Radix Powder using Response Surface Methodology" 한국식품영양학회지 = The Korean journal of food and nutrition, 27(4): 539~550     
    6. Lee, Jeong-Ae 2015. "Quality Characteristics of Cookies added with Aster yomena Powder" 한국조리학회지 = The Korean journal of culinary research, 21(2): 141~153     
    7. Lee, Jeong-Ae 2015. "Quality Characteristics of Cookies added with Kale Powder" 한국조리학회지 = The Korean journal of culinary research, 21(3): 40~52     
    8. Lim, Jeong Ah ; Lee, Jun Ho 2015. "Quality and Antioxidant Properties of Cookies Supplemented with Black Sesame Powder" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 44(7): 1058~1063     
    9. Lee, Eun Ji ; Jin, So-Yeon 2015. "Antioxidant Activity and Quality Characteristics of Rice Cookies added Kalopanax pictus Leaf Powder" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 25(4): 672~680     
    10. Park, Ki-Bong ; Kim, Ji-Eung ; Park, Ji-Yang 2015. "Quality Characteristics of Cookies Containing Beetroot Powder" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 30(4): 457~462     
    11. Lee, Won-Gab 2015. "Quality Characteristics of Cookies added with Dropwort Powder" 한국조리학회지 = The Korean journal of culinary research, 21(4): 42~54     
    12. Kim, Jeong-Mee ; Yoon, Gye-Soon ; Jo, Jung Im 2016. "Changes in Color and Textural Properties of Acorn Bread According to Added Amount of Soymilk" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 31(6): 605~615     
    13. Lim, Jeong Ah ; Lee, Jun Ho 2016. "Quality Characteristics and Antioxidant Properties of Cookies Supplemented with Persimmon Leaf Powder" 한국식품과학회지 = Korean journal of food science and technology, 48(2): 159~164     

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