수국차 분말을 첨가한 쿠키의 품질 특성 및 항산화 활성

초록

The interest of consumers in low sugar and low calorie foods has been increasing. Therefore, the Hydrangea serrata Seringe leaf powder which can provide sweetness as a sugar substitute was used to make cookies and the quality characteristics and antioxidant activity of cookies were evaluated in this study. The moisture content of cookies was increased by the addition of Hydrangea serrata Seringe leaf powder. The sugar degrees of cookies with 6% or 8% Hydrangea serrata Seringe leaf powder were significantly lower than those of other cookie samples. The L value and a value of cookies decreased but b value increased with increasing of amounts of Hydrangea serrata Seringe leaf powder in cookies. In the sensory evaluation, sweetness preference of all cookie samples was not significantly different and overall acceptability of cookies with 6% and 8% Hydrangea serrata Seringe leaf powder was higher than that of control group. The total polyphenol and total flavonoid contents of the cookies were increased by the addition of Hydrangea serrata Seringe leaf powder. Additionally, the cookies with Hydrangea serrata Seringe leaf powder showed high DPPH radical scavenging activity and ABTS radical scavenging activity. Therefore, these results demonstrate that the Hydrangea serrata Seringe leaf powder has good characteristics as a sugar replacement and an antioxidant material for making cookies.

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