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한국식품과학회지
→ 한국식품과학회지2017 ; 49(02): 173-180
Antioxidant activity and sensory characteristics of rice cookies containing dandelion complex powder
Yang Soo Byeon, Ha Na Ra, and Hae Young Kim*
Department of Food Science and Nutrition, Yongin University
ABSTRACT
This study evaluated the characteristics of rice cookies with varying amounts (0, 250, 500, and 750 mg) of dandelion complex powder. Dandelion powder is considered a functional food with skin-moisturizing and atopic skin improvement effects by KFDA. Quality characteristics of AF343 and rice cookies were measured by determining antimicrobial activities, physical characteristics, sensory evaluation values, and antioxidant activities. An antibiotic susceptibility test of the powder showed positive activities in Escherichia coli (O157:H7), Staphylococcus aureus, Bacillus cereus, and Listeria monocytogenes. Rice cookie containing 250-500 mg powder showed significantly increased antioxidant activities compared to controls (p<0.05). However, sensory intensities between the two sample groups were not significantly different. Thus, rice cookies containing 250-500 mg dandelion complex powder were successfully developed to improve antioxidant and antimicrobial qualities. These products may attract the attention of health-conscious consumers in the highly competitive cookie industry.
KEYWORD
functional food, dandelion complex powder, rice cookie, antioxidant, sensory evaluation
한국식품과학회지 2017 Apr; 49(02): 173 - 180
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