2006•Journal of the Korean Society of Food CultureRequires access

Antioxidative Effect and Quality Characteristics of Cookies Made with Sea Tangle powder

Bock Hee Park, Hee Sook Cho, Kyung‐Hee Kim, Hyeon A Kim, Donghan Kim

Abstract

The purpose of this study was to investigate the antioxidative effect and quality characteristics of cookies made with Sea tangle powder(STP). The cookies were at for 45 days. The 3% STP had higher pH value compared to the other groups and control. As more STP was added, the L-value and b-value decreased, and the a-value increased for the color values. The results of sensory evaluation and acceptance test showed that the cookies with 3% STP was significantly more preferable in overall acceptability than the others. The acid value, peroxide value, and thiobarbituric acid value were lower in cookies with 3% and 6% STP than in those cookies made 9% STP and the control cookies.

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Key concepts: Thiobarbituric acid, Tangle, Food science, Peroxide value, Chemistry, Mathematics, Value (mathematics), Acid value