정화빈 김지아 판철호 윤원병 2024-01-20T08:32:12Z 2024-01-20T08:32:12Z 2022-01-10 2014-11 1226-4768 https://pubs.kist.re.kr/handle/201004/126151 This study was conducted to investigate the quality characteristics of cookies prepared with colored potato (Jayoung) flour having high antioxidant activity. Total phenol, color difference, browning index, textural properties and sensory properties of the cookies were evaluated. Total phenols increased with increasing Ja-young flour contents as well as baking time. In addition, the browning index (BI) increased with increasing proportions of Ja-young flour and baking time. The BI curves were fitted to three different kinetic models: zero order, Weibull, and logistic model. The reaction rate constant, RMSE and R-square parameters were estimated. The logistic model was an appropriate model for describing the browning of cookies with Ja-young flour by baking time based on RMSE and R-square. The color difference decreased significantly as the proportion of Ja-young flour in the blends and baking time increased. The hardness of cookies increased with increasing Ja-young flour in the blends up to 13 minutes of baking. These results suggest that Ja-young flour is a suitable ingredient to develop cookies with high antioxidant activity and novel texture. Korean 한국산업식품공학회 유색감자 자영 분말을 이용한 쿠키의 항산화활성 및 품질특성 Antioxidant Activity and Quality Characteristics of Cookies Prepared with Colored Potato (Ja-young) Flour Article 2 산업식품공학, v.18, no.4, pp.325 - 331 산업식품공학 18 4 325 331 N kci ART001930274 colored potato kinetic models cookies antioxidant quality characteristics