홍화씨 분말을 첨가한 쿠키의 품질 특성 및 항산화 활성

Abstract

Purpose: The purpose of this study was to investigate the quality characteristics and antioxidant activities of cookies containing varying amounts of safflower (Carthamus tinctorius L.) seed powder. Methods: Cookies were prepared by substituting wheat flour with 0%, 2%, 4%, and 6% safflower seed powder. Quality characteristics were assessed by measuring dough density, moisture content, baking loss rate, leavening rate, and color values. In addition, total polyphenol and flavonoid contents, as well as radical scavenging activities, of the cookies were analyzed. Consumer preference was evaluated using a 9-point hedonic scale. Results: As the proportion of safflower seed powder increased, the density of the cookie dough decreased. The loss rate and leavening rate were lowest in the 6% group. An analysis of the color characteristics revealed that the lightness and yellowness decreased, while redness increased with an increase in the amount of safflower seed powder. The total polyphenol and flavonoid contents of cookies increased in a dose-dependent manner with the addition of safflower seed. In addition, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis (3-ethylbenzothiazoline6-sulfonic acid)+ (ABTS+) radical scavenging activities increased with increasing concentrations of safflower seed powder, confirming the antioxidant properties of safflower seed-containing cookies. The overall preference score was highest for the cookies with 6% safflower seed powder. Conclusion: Based on the above results, safflower seed could serve as a quality substitute and a potential ingredient in the preparation of antioxidant-enhanced cookies.