H. W. Lim, So Yeong Kim, Eun Jin Kim, Sunhee Choi, Shin-Youn Joo
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Physicochemical properties of scones added with Litsea
japonica fruit powder
This study examined the quality characteristics and antioxidant activities of
scones prepared using Litsea japonica fruit powder (LJFP). The
density of scone dough with LJFP was 1.07-1.13 g/mL, and the pH of scone dough
was the highest in LJFP0. Baking loss rate, volume, and soluble solid content of
scones did not differ among samples, but moisture content was the highest in
LJFP0. In terms of color, L* and b* values of scones decreased and
a* value increased with increasing LJFP content. The texture properties
revealed that hardness, cohesiveness, gumminess, and chewiness but not
springiness of scones decreased with the addition of LJFP. The total polyphenol
contents, total flavonoid contents, and the DPPH and ABTS+
radical scavenging activities of scones were determined to increase with
increasing LJFP contents. Reducing power varied from 0.53-1.32. Based on a
sensory evaluation test, the overall preference, flavor, and texture were the
lowest in LJFP0. The appearance and color of scones showed higher scores in
LJFP0 and LJFP1, and taste was the highest in LJFP1. These results suggest that
adding 0.625-2.5% LJFP is optimal for making scones.
期刊介绍:
This journal aims to promote and encourage the advancement of quantitative improvement for the storage, processing and distribution of food and its related disciplines, theory and research on its application. Topics covered include: Food Preservation and Packaging Food and Food Material distribution Fresh-cut Food Manufacturing Food processing Technology Food Functional Properties Food Quality / Safety.