청각 분말을 첨가한 쌀쿠키의 품질 특성 및 항산화 효과

Abstract

Quality characteristics of rice cookies added with Cheunggak (Codium fragile) powder by. Jo, Sungjang Advisor : Prof. Lee, Jae-Joon, Ph.D. Major in Nutrition Education, Graduate School of Education, Chosun University This study measured the physicochemical composition and antioxidant effects of Cheunggak(Codium fragile) in order to examine the availability of Cheunggak(Codium fragile) as functional foods. In addition, rice cookies with 1%, 3%, 5%, and 7% of Cheunggak(Codium fragile) powder were prepared. It was expected to determine the optimal mixing ratio and measure quality characteristics and also antioxidant effects and perform sensory tests. Experiments confirmed that the total polyphenol content of Cheunggak(Codium fragile) powder was 1.39±9.89 mg TAE/g and the total flavonoid content was 10.09±1.23 mg QE/g. As concentrations increased, the DPPH radical scavenging activity of Cheunggak(Codium fragile) powder extracts increased, showing 12.23±0.12% at 500 μg/mL, 18.69±0.39% at 1000 μg/mL, 22.37±2.56% at 2000 μg/mL and 56.23±2.21% at 4000 μg/mL. The ABTS radical scavenging activity of Cheunggak(Codium fragile) powder extracts increased as concentration increased with 20.41±0.15% at 500 μg/mL, 29.32±1.09% at 1000 μg/mL, 46.03±1.64% at 2000 μg/mL and 70.29±1.98% at 4000 μg/mL. To diversify the application range of Cheunggak(Codium fragile), rice cookies with 0%, 1%, 3%, 5%, and 7% of Cheunggak(Codium fragile) powder were prepared. Measurements of Quality characteristics, antioxidant effects conducted. A sensory test was also performed. The density of rice cookie dough to which the Cheunggak(Codium fragile) powder was added showed no significance between the control group and the added group. As the percentage of Cheunggak(Codium fragile) powder added increased, the moisture, sweetness, salinity, hardness and spread factor of rice cookies tended to increase. On the other hand, Hunter color properties(L,a and b) of doughs and cookies decreased as the amount of Cheunggak(Codium fragile) powder added increased. As the amount of Cheunggak(Codium fragile) powder added increases, the total polyphenol content and total flavonoid content of Cheunggak(Codium fragile) powder rice cookies tended to increase and DPPH radical, ABTS radical scavenging activity and FRAP value also did. As a result of the sensory test, the rice cookie group with 1% and 3% Cheunggak(Codium fragile) powder scored high in taste, texture, taste, and overall acceptability and the score increased as the amount of Cheunggak(Codium fragile) powder added increased. Therefore, I think adding Cheunggak(Codium fragile) powder to rice cookies will be effective in increasing the antioxidant effect and receiving high preference specially with 1% to 3% of Cheunggak(Codium fragile) powder.