청귤분말이 스콘의 품질 특성 및 항산화 활성에 미치는 영향

Abstract

The effects of premature mandarin powder (PMP) on the quality characteristics and antioxidant activities of scone were investigated. Scones were prepared by adding different concentrations (0, 0.625, 1.25, 2.5, and 5%) of PMP. As the content of PMP increased, density of dough slightly increased, while pH of dough decreased. The volume of scone increased with the amount of sample increased, but the group containing 5% PMP decreased. The moisture content and Hunter L value of scone were significantly decreased with increasing levels of PMP. On the other hand, sugar content and Hunter a value of scone were significantly increased with increasing levels of PMP. The Hunter b value of scone was shown to increase with increasing content of PMP while the group containing 5% PMP decreased. The texture analysis revealed that the hardness, cohesiveness, gumminess and chewiness of scone were decreased with the addition of PMP. The springiness showed no significant differences between control and PMP scones. Total polyphenolics, flavonoid content, DPPH and ABTS+ radical scavenging activity, and reducing powder of scones significantly increased with PMP content. These results indicate that the addition of PMP to scone can improve its quality and antioxidant activities.