Quality Characteristics and Antioxidant Activities of Cookies added with Purple Sweet Potato Powder

Abstract

This study was performed to evaluate the quality characteristics and antioxidative activities of cookies prepared with different amounts of purple sweet potato powder. Moisture and crude ash contents were lowest in the control group followed in order by the 10%, 20%, and 30% purple sweet potato powder addition groups. The lightness and yellowness values measured by Hunter color system decreased based on the amount of purple sweet potato powder concentration added to cookies. The total phenolic compound and anthocyanin contents were the highest in 30% purple sweet potato powder added cookies. The DPPH radical scavenging activity of 30% purple sweet potato powder added cookies showed the highest values among groups. In the sensory evaluation, the scores for taste, texture and overall preference were significantly highest in cookies with 10% and 20% purple sweet potato powder. Considering the scores of antioxidant activity and sensory evaluation, the concentration of between 10% and 20% addition of purple sweet potato powder would be ideal for development of functional cookies. Key words : purple sweet potato powder cookie, anthocyanin, total phenolic compound, antioxidant activity I. 서 론 1) 최근 건강에 대한 관심이 높아짐에 따라 식생활의 건강 지 향 및 고급화로 인하여 천연식품에 대한 욕구가 증가하고 있 다. 생체 내에서는 다양한 물리ㆍ화학적 요인에 의해 superoxide radical, alkyl radical, hydroxy radical, hydrogen peroxide, (alkyl)peroxyl radical, singlet oxygen과 같은 활성산 소들이 생성되는데 이러한 유리 자유기들은 생체막에 존재하 는 불포화 지방산을 산화시켜 막의 유동성을 저하시킨다. 또 한 효소와 receptor의 활성을 손상시키며 막 단백질에 상해를 †