돌외잎 분말을 첨가한 쿠키의 품질 특성 및 항산화 활성

초록

Purpose: This study examined the quality characteristics and antioxidant activities of cookies according to the addition ratio of Gynostemma pentaphyllum Makino leaf powder. Methods: Gynostemma pentaphyllum Makino leaf powder was added at the five different levels of 0%, 2%, 4%, 6%, and 8% to the cookie dough. The pH, sugar content, moisture content, color, hardness, contents of total polyphenols and total flavonoids, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, 2,2′-azino-bis- (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, and sensory characteristics of the cookie samples were measured. Results: The pH of the cookies decreased as the amount of Gynostemma pentaphyllum Makino leaf powder added increased, while the sugar content and moisture content increased. The L and a values of the cookies significantly decreased with increasing Gynostemma pentaphyllum Makino powder content, but b values increased. The hardness of the cookie decreased with an increase in the addition of Gynostemma pentaphyllum Makino leaf powder. The content of total polyphenols and total flavonoids, and the antioxidant activity of cookies were increased by the addition of Gynostemma pentaphyllum Makino leaf powder to the cookies. The overall-acceptability score of the cookies prepared with the addition of 4% and 6% Gynostemma pentaphyllum Makino leaf powder was higher than that of other cookie sample groups. Conclusion: It would be most appropriate to manufacture cookies with the addition of 4~6% Gynostemma pentaphyllum Makino leaf powder.

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