Antioxidant Activity and Properties Characteristics of Pound Cakes Prepare using Freeze Dried Maquiberry (Aristotelia chilensis [Mol.]) Powder

Abstract

A study was undertaken to examine the effect of adding freeze dried maquiberry powder on the quality of pound cakes. Freeze dried maquiberry was added to the flour at a ratio of 0.5, 1, 1.5 and 2.5%. The antioxidant activity was estimated by DPPH free radical scavenging activity, the total phenolic compounds content, and flavonoid content in freeze dried maquiberry powder of pounds cakes. Antioxidative activity was highly correlated with the total phenolic and total flavonoids contents of freeze dried maquiberry powder of pound cakes (r=0.9126, p<0.001, r=0.8366, p<0.001, respectively). The quality characteristics of freeze dried maquiberry powder of poundcakes were estimated. The specific volume decreased significantly with increased substitution level of freeze dried maquiberry powder (p<0.01). The lightness significantly decreased with increased freeze-dried maquiberry powder of pound cake crust and crumb (p<0.01, p<0.01). The hardness and adhesiveness increased, while gumminess tended to reduce with increased maquiberry powder. The consumer acceptability score of 0.5~2.5% freeze dried maquiberry powder of pound cakes ranked significantly (p<0.01) higher than those of the other groups in overall preference. These results showed that freeze dried maquiberry powder is a good ingredient to increase consumer acceptability and health. 서 론 남미지역의 베리류인 Brazilian acai berry, bilberry, black raspberry, Chilean maquiberry 등이 혼합 또는 단독 음료, 와인 등으로 판매되고 있으며, 이들은 총 페놀산과 플라보노이드 함량이 높고, 또한 DPPH유리기 소거능등 ABTS, ORAC와 높은 상관도를 보였다고 한다(Sariburun