Antioxidant Activity and Quality Characteristics of Cookies Prepared with Acorn(Quercus species) Powder

Joo, ShinYoun; Kim, Ok-Sun; Jeon, Hee-Kyung; Choi, Hae-Yeon

doi:10.9724/kfcs.2013.29.2.177

Cited by 26 publications

(5 citation statements)

References 19 publications

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“…The addition of PCP resulted in increases in the redness (a*) but decreases in the yellowness (b*) compared to those of the control, which is attributable to the distinctive color changes brought about by the PCP replacing wheat flour at different levels. These results are in accordance with the findings reported for cookies supplemented with Hovenia dulcis fruit powder (Park et al, 2017), acorn powder (Joo et al, 2013), and sesame peels flour (Zouari et al, 2016). The surface color generated during baking process is probably due to Maillard reactions between reducing sugars and amino acids (Chevallier et al, 2000), while the dextrinization of starch and sugar caramelization, which are induced by heating, also affects the color formed in cookies during baking (Chung et al, 2014).…”

Section: Physicochemical Characteristics Of Cookiessupporting

confidence: 90%

Quality and antioxidant properties of wheat cookies supplemented with pak choi powder

Lee¹

2020

Korean J. Food Preserv.

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The replacing effect of pak choi powder (PCP) on the quality characteristics and antioxidant activities of wheat cookies was investigated in order to develop functionally and nutritionally improved food. The incorporation of PCP to wheat flour significantly affected the physicochemical properties of the cookie dough and cookies. Increased levels of incorporation remarkably increased the density of the cookie dough and the hardness of the cookies but decreased the cookie spread and loss rate. The L* and b* color values of the cookie surface significantly decreased while the a* value increased as a result of increase of PCP substitution (p<0.05). The 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities significantly increased (p<0.05) with increase of PCP substitution in a well-correlated manner. Hedonic sensory testing revealed that cookies supplemented with 2% PCP received satisfactory and acceptable preference scores. Overall, cookies with acceptable physical characteristics and superior antioxidant activities can be produced by partially replacing wheat flour with 2% PCP. Key words：pak choi powder, wheat cookie, physicochemical properties, consumer acceptance, antioxidant properties

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Section: Physicochemical Characteristics Of Cookiessupporting

confidence: 90%

Quality and antioxidant properties of wheat cookies supplemented with pak choi powder

Lee¹

2020

Korean J. Food Preserv.

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“…When the addition levels were compared for both crust and crumb color, L* values tended to decrease, and a* values tended to increase. Similar trends were observed with lower levels (0, 0.5, 1, 3, 5%) in acorn-enriched biscuits for L*and a* values (Joo et al, 2013). Also, there was not a significant difference among the b* values of acorn-added bread.…”

Section: Physical Properties Of Gluten-free Bread Samplessupporting

confidence: 82%

Nutritional composition and staling properties of gluten‐free bread‐added fermented acorn flour

Levent,

Aktaş

2023

Food Science & Nutrition

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The present study aimed to improve the nutritional quality of gluten‐free bread with the addition of acorn flour and to determine the characteristics of the final product. Formulations were adjusted with separately non‐fermented and two different fermented acorn flours at different levels (0, 15, 30, and 45%). The breads were assessed in terms of their chemical and physical properties, and their staling characterization was also estimated. Results showed that the fermentation of acorn flour before adding it to the formulation affected some chemical properties, and the addition of increasing amounts of acorn flour generally had a positive effect on the chemical composition. Furthermore, the highest protein, total phenolic content, Ca, K, Mg, Mn, and Fe values were obtained from breads, including fermented acorn flour with chickpea yeast (FAC). However, compared to non‐fermented acorn flour (AF), FAC and fermented acorn flour without chickpea yeast (FA) addition caused decreases in weight and volume of breads. Both crust L* and crumb L* values showed a significant reduction with increased acorn addition levels (from 71.88 and 77.22 to 42.26 and 41.15, respectively). The highest initial and final hardness values (T0 and T∞) were observed with FAC‐added samples, and Avrami exponent n was higher than 1 for only FAC‐added breads. Although fermented acorn addition had positive effects on the nutritional profile of breads, the sensory properties of the samples were negatively affected.

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“…Chewiness score was highest for FDG with 5.20 points, followed by FDS, which could be a reflection of the relatively high strength and hardness values obtained for these products, as shown in Table 4. According to Joo et al (2013), acorn powder cookies with higher hardness had greater texture sensory preference. Regarding sweetness, FDS had the highest acceptability, whereas HD (2.60 points) was commercially unviable.…”

Section: Sensory Evaluationmentioning

confidence: 99%

The effect of osmotic dehydration pretreatment with sweetenerson the quality of dried aronia berries

Bae¹,

Choi²,

Lee³

et al. 2020

Korean J. Food Preserv.

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Aronia (Aronia melanocarpa) berries are rich in polyphenols. However, they are extremely astringent, which reduces their commercial viability. This study suggests a treatment method to produce more commercial aronia products. In this method, the berries were pretreated with osmotic dehydration and then dried with hot air or lyophilized to reduce their astringency. Sucrose, glucose, and xylitol were used as the pretreatment solutions. The products were prepared and grouped as follows: raw aronia (CON), freeze-dried (FD), osmo-dehydrated using sucrose solution and freeze-dried (FDS), osmo-dehydrated using glucose solution and freeze-dried (FDG), osmo-dehydrated using xylitol solution and freeze-dried (FDX), hot-air-dried (HD), osmo-dehydrated using sucrose solution and hot-air-dried (HDS), osmo-dehydrated using glucose solution and hot-air-dried (HDG), and osmo-dehydrated using xylitol solution and hot-air-dried (HDX). Water loss was highest in aronia berries that were osmo-dehydrated using sucrose solution (16.36%), followed by berries that were dehydrated using glucose solution (14.26%), and those that were osmo-dehydrated using xylitol solution (12.83%). Moisture contents and total soluble solid contents of the FD products were 3.83-7.45% and 6,908.47 °Brix, respectively. FDS and FDX showed relatively high phenolic compound contents and antioxidant activities. FDG and FDS showed better texture and redness. FDS received the highest score for sweetness (5.07) and overall preference (5.13). Hence, FDS proved to be the most appropriate pretreatment, because it allows a better control of the moisture content and maintenance of their appearance and texture, with a relatively low reduction of their phenolic contents. Hence, it affords better preservation efficiency to aronia products.

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Antioxidant Activity and Quality Characteristics of Cookies Prepared with Acorn(Quercus species) Powder

Cited by 26 publications

References 19 publications

Quality and antioxidant properties of wheat cookies supplemented with pak choi powder

Quality and antioxidant properties of wheat cookies supplemented with pak choi powder

Nutritional composition and staling properties of gluten‐free bread‐added fermented acorn flour

The effect of osmotic dehydration pretreatment with sweetenerson the quality of dried aronia berries

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