Kim Sung Hee, Kim Euna, Nam Jin-Kyung, Jang Hae Won
Department of Food Science and Biotechnology, Sungshin Women's University, 55, 76 Ga-Gil, Dobong-Ro, Gangbuk-Gu, Seoul, 01133 Republic of Korea.
Food Sci Biotechnol. 2025 Jan 15;34(9):1889-1896. doi: 10.1007/s10068-024-01805-8. eCollection 2025 May.
In this study, the quality characteristics and antioxidant properties of red beet rice cookies were determined. Four different types of cookies were prepared using 0, 2.5, 5.0, and 10 g red beet extract. Consumer acceptability was evaluated after measuring the quality characteristics and antioxidant activity of the red beet cookie dough and cookies. The quality of red beet cookies varied depending on the amount of red beet extract added. The antioxidant properties of the cookies were correlated with the amount of red beet extract added to the cookie dough. The addition of 5.0% red beet extract to cookie dough increased its antioxidant effect without affecting consumer preference. Considering its nutritional value, consumer preferences, and antioxidant properties, this red beet cookie recipe can be a valuable resource for rice cookie production.
The online version contains supplementary material available at 10.1007/s10068-024-01805-8.
在本研究中，测定了红甜菜米曲奇饼干的品质特性和抗氧化性能。使用0、2.5、5.0和10克红甜菜提取物制备了四种不同类型的饼干。在测量红甜菜饼干面团和饼干的品质特性及抗氧化活性后，评估了消费者的接受度。红甜菜饼干的品质因添加的红甜菜提取物量而异。饼干的抗氧化性能与添加到饼干面团中的红甜菜提取物量相关。向饼干面团中添加5.0%的红甜菜提取物可增强其抗氧化效果，且不影响消费者偏好。考虑到其营养价值、消费者偏好和抗氧化性能，这种红甜菜饼干配方可为米曲奇饼干生产提供有价值的资源。
在线版本包含可在10.1007/s10068-024-01805-8获取的补充材料。
