Cookies have a low moisture content and give a crispy texture and have a sweet taste. Recently, income level and baking demand have increased (Park et al., 2005). Cookie has a high preference in all age groups and is a favorite snack especially for children and young women. The consumption pattern o...
Cookies have a low moisture content and give a crispy texture and have a sweet taste. Recently, income level and baking demand have increased (Park et al., 2005). Cookie has a high preference in all age groups and is a favorite snack especially for children and young women. The consumption pattern of food is increasing in demand of confectionery and baking which can be easily eaten by simplifying diet and westernization (Chung, 2007). In addition, there is a growing demand for health-orientated confectionery and bakery products, and development of products with various flavors and functional materials is getting more attention and researches are actively being carried out (Lee and Lim, 2013). So, need to research about free-gluten and cookies with various flavors and functionality.
In previous study, we adjusted the ratio of apple pomace and starch syrup to predict the possibility of making cookies. We thought that it would be possible to produce gluten-free cookies by making cookies with apple pomace and starch syrup instead of wheat flour. Therefore, the purpose of this study is to make cookies with only apple pomace and starch syrup, and to investigate the quality and antioxidant properties.
The purposes of this study were to evaluate the possibility of texture improvement for granola bar by binding agent added with apple pomace powder and to investigate the quality and antioxidant properties of cookies added with apple pomace powder. And then we compared the quality and antioxidant properties among cookies added with apple pomace powder from various apple cultivars.
In Chapter Ⅱ, the proximate composition, total dietary fiber content, water activity, viscosity, chromaticity, total polyphenol content, total flavonoid content, DPPH radical scavening activity and ABTS radical scavening activity of the binding agent added with apple pomace powder into starch syrup (5, 10, 15, 20%) were analyzed. And, Hardness and chewiness of granola bar prepared with binding agent were investigated. The quality and antioxidant properties increased with increasing apple pomace content, and binding agent added with 10% apple pomace content showed the lowest hardness and the highest chewiness for granola bar. Therefore, we suggested that the binding agent added with 10% apple pomace powder was suitable to prepare the granola bar.
In Chapter Ⅲ, cookie was prepared with apple pomace powder and starch syrup instead of wheat flour, and then the proximate composition, total dietary fiber content, density, pH, spread factor, leavening rate, loss rate, chromaticity hardness, total polyphenol content, total flavonoid content, DPPH radical scavening activity, ABTS radical scavening activity, and quercetin content of cookie were analyzed. Without the addition of flour, we confirmed that preparation of cookies added with apple pomace and starch syrup was possible. the cookie quality properties was the best with 80% apple pomace content, the antioxidant properties increased with increasing with apple pomace content. Therefore, it was possible to manufacture a free-gluten cookie by making cookies with apple pomace and starch syrup.
In Chapter IV, cookies were prepared with starch syrup and apple pomace powder from three apple cultivars such as Fuji, Tsugaru, and Honk-ok, and then the proximate composition, total dietary fiber content, density, pH, spread factor, leavening rate, loss rate, chromaticity, hardness, total polyphenol content, total flavonoid content, DPPH radical scavening activity, ABTS radical scavening activity and quercetin content of cookies were analyzed. Through this study, we compared the quality and antioxidant properties of cookies added with apple pomace powder according to cultivars, and confirmed that adverbs have optimum processing suitability for the production of cookies. Therefore, we confirmed that Fuji is the most suitable for apples when manufacturing cookie.
In conclusion, we demonstrated the application possibility of apple pomace in the food industry because the quality and antioxidant properties of binding agent(for granola bar) and cookie were improved by adding apple pomace powder.Granola bar prepared with only starch syrup as the binding agent is difficult to eat due to so hard. The aim of this study was to assesses the applicability of apple pomace (AP) in cereal industry, by analyzing the quality and antioxidant properties of binding agent prepared with apple pomace powder (BA-AP) for improving the texture of granola bar. The control as binding agent was prepared with only starch syrup and the BA-AP was prepared with starch syrup and various content (5, 10, 15, 20% (w/w)) of AP powder. The proximate composition, total dietary fiber (TDF) content, water activity, viscosity, and chromaticity of BA-APs were analyzed. Compared with the control, moisture content and water activity of BA-APs decreased, and the crude fat, crude protein, TDF content, total carbohydrate content, and viscosity of BA-AP increased with increasing apple pomace content. As AP content increased, the L-value of BA-AP decreased, the a and b-values increased, and the color difference (△E) values increased. The total polyphenol and total flavonoid content, and antioxidant activities (DPPH and ABTS radical scavenging activity) were increased with increase of AP content. It was also confirmed that the hardness of granola bars prepared with BA-APs were lower than that of the control. Consequently, we confirmed that the texture of granola bar was improved by using BA-AP, and suggested that the application of AP as a binding agent in cereal industry was possible.It is known that there are differences in proximate composition, chromaticity and weights depending on the apple cultivars. In this study we investigated the quality and antioxidant properties of cookies prepared by adding apple pomace (Fuji, Tsugaru, and Hong-ok) and starch syrup to each kind of flour instead of wheat flour to evaluate which cultivars have the most suitable processing adaptabillity for cookie production. We analyzed density, pH, leavening rate, loss rate and spread factor for cookie dough. And we analyzed for proximate composition, total dietary fiber content, chromaticity, hardness, total polyphenol content, total flavonoid content, DPPH radical scavenging activity, ABTS radical scavenging activity, and quercetin content for cookies prepared with various apple cultivars. The density of cookie dough was not different among the cultivars, pH was the lowest in hong-ok, and the leavening rate, loss rate and spread factor were the highest in hong-ok. The moisture content of cookies was the highest in hong-ok, and the total dietary fiber content was the highest in fuji. In the chromaticity, the L-value was the highest in the tsugaru, the a-value in the hong-ok, and the b-value in the tsugaru. Hardness was the fuji was most similar to the control. Total polyphenol content, total flavonoid content, DPPH radical scavenging activity, ABTS radical scavenging activity and quercetin content were the most fuji. Therefore, it was confirmed that fuji were most suitable for the production of cookies in fuji, tsugaru, and hong-ok.
Cookies have a low moisture content and give a crispy texture and have a sweet taste. Recently, income level and baking demand have increased (Park et al., 2005). Cookie has a high preference in all age groups and is a favorite snack especially for children and young women. The consumption pattern of food is increasing in demand of confectionery and baking which can be easily eaten by simplifying diet and westernization (Chung, 2007). In addition, there is a growing demand for health-orientated confectionery and bakery products, and development of products with various flavors and functional materials is getting more attention and researches are actively being carried out (Lee and Lim, 2013). So, need to research about free-gluten and cookies with various flavors and functionality.
In previous study, we adjusted the ratio of apple pomace and starch syrup to predict the possibility of making cookies. We thought that it would be possible to produce gluten-free cookies by making cookies with apple pomace and starch syrup instead of wheat flour. Therefore, the purpose of this study is to make cookies with only apple pomace and starch syrup, and to investigate the quality and antioxidant properties.
The purposes of this study were to evaluate the possibility of texture improvement for granola bar by binding agent added with apple pomace powder and to investigate the quality and antioxidant properties of cookies added with apple pomace powder. And then we compared the quality and antioxidant properties among cookies added with apple pomace powder from various apple cultivars.
In Chapter Ⅱ, the proximate composition, total dietary fiber content, water activity, viscosity, chromaticity, total polyphenol content, total flavonoid content, DPPH radical scavening activity and ABTS radical scavening activity of the binding agent added with apple pomace powder into starch syrup (5, 10, 15, 20%) were analyzed. And, Hardness and chewiness of granola bar prepared with binding agent were investigated. The quality and antioxidant properties increased with increasing apple pomace content, and binding agent added with 10% apple pomace content showed the lowest hardness and the highest chewiness for granola bar. Therefore, we suggested that the binding agent added with 10% apple pomace powder was suitable to prepare the granola bar.
In Chapter Ⅲ, cookie was prepared with apple pomace powder and starch syrup instead of wheat flour, and then the proximate composition, total dietary fiber content, density, pH, spread factor, leavening rate, loss rate, chromaticity hardness, total polyphenol content, total flavonoid content, DPPH radical scavening activity, ABTS radical scavening activity, and quercetin content of cookie were analyzed. Without the addition of flour, we confirmed that preparation of cookies added with apple pomace and starch syrup was possible. the cookie quality properties was the best with 80% apple pomace content, the antioxidant properties increased with increasing with apple pomace content. Therefore, it was possible to manufacture a free-gluten cookie by making cookies with apple pomace and starch syrup.
In Chapter IV, cookies were prepared with starch syrup and apple pomace powder from three apple cultivars such as Fuji, Tsugaru, and Honk-ok, and then the proximate composition, total dietary fiber content, density, pH, spread factor, leavening rate, loss rate, chromaticity, hardness, total polyphenol content, total flavonoid content, DPPH radical scavening activity, ABTS radical scavening activity and quercetin content of cookies were analyzed. Through this study, we compared the quality and antioxidant properties of cookies added with apple pomace powder according to cultivars, and confirmed that adverbs have optimum processing suitability for the production of cookies. Therefore, we confirmed that Fuji is the most suitable for apples when manufacturing cookie.
In conclusion, we demonstrated the application possibility of apple pomace in the food industry because the quality and antioxidant properties of binding agent(for granola bar) and cookie were improved by adding apple pomace powder.Granola bar prepared with only starch syrup as the binding agent is difficult to eat due to so hard. The aim of this study was to assesses the applicability of apple pomace (AP) in cereal industry, by analyzing the quality and antioxidant properties of binding agent prepared with apple pomace powder (BA-AP) for improving the texture of granola bar. The control as binding agent was prepared with only starch syrup and the BA-AP was prepared with starch syrup and various content (5, 10, 15, 20% (w/w)) of AP powder. The proximate composition, total dietary fiber (TDF) content, water activity, viscosity, and chromaticity of BA-APs were analyzed. Compared with the control, moisture content and water activity of BA-APs decreased, and the crude fat, crude protein, TDF content, total carbohydrate content, and viscosity of BA-AP increased with increasing apple pomace content. As AP content increased, the L-value of BA-AP decreased, the a and b-values increased, and the color difference (△E) values increased. The total polyphenol and total flavonoid content, and antioxidant activities (DPPH and ABTS radical scavenging activity) were increased with increase of AP content. It was also confirmed that the hardness of granola bars prepared with BA-APs were lower than that of the control. Consequently, we confirmed that the texture of granola bar was improved by using BA-AP, and suggested that the application of AP as a binding agent in cereal industry was possible.It is known that there are differences in proximate composition, chromaticity and weights depending on the apple cultivars. In this study we investigated the quality and antioxidant properties of cookies prepared by adding apple pomace (Fuji, Tsugaru, and Hong-ok) and starch syrup to each kind of flour instead of wheat flour to evaluate which cultivars have the most suitable processing adaptabillity for cookie production. We analyzed density, pH, leavening rate, loss rate and spread factor for cookie dough. And we analyzed for proximate composition, total dietary fiber content, chromaticity, hardness, total polyphenol content, total flavonoid content, DPPH radical scavenging activity, ABTS radical scavenging activity, and quercetin content for cookies prepared with various apple cultivars. The density of cookie dough was not different among the cultivars, pH was the lowest in hong-ok, and the leavening rate, loss rate and spread factor were the highest in hong-ok. The moisture content of cookies was the highest in hong-ok, and the total dietary fiber content was the highest in fuji. In the chromaticity, the L-value was the highest in the tsugaru, the a-value in the hong-ok, and the b-value in the tsugaru. Hardness was the fuji was most similar to the control. Total polyphenol content, total flavonoid content, DPPH radical scavenging activity, ABTS radical scavenging activity and quercetin content were the most fuji. Therefore, it was confirmed that fuji were most suitable for the production of cookies in fuji, tsugaru, and hong-ok.
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