quality characteristics of perilla leaf cookies in 수제쿠키추천


Content of total phenol compounds in quality characteristics of perilla leaf cookies. The total phenol content of perilla leaf powder biscuit is Fig. It was presented in 1. The total phenol content of perilla leaf powder is…

Not shown on the table, but at 19.73±1.45 mg GAE/g Measured, the total phenol content of perilla leaf cookies is 69.69-137.78 mg GAE/100g of perilla leaf powder.

The more, the more significant (p<0.05). Control Gun The phenolic compound was 69.69 mg GAE/100 g and perilla leaves.

2.9% and 17.4%, respectively, with the addition of 0.5%, 1%, 3%, and 5%, respectively.

It increased by 44.8% and 97.9%. Ragaee S et al. (2006) is a powder of force.

phytochemicals such as xanthin and beta-cryptoxanthin

Reportedly affecting antioxidant function, penalizing the control group.

I could see that the compound existed. Peng YY et al.(2005)

In perilla leaves, (+)-catechin, ferulic acid, apigenin, lute

Phenol compounds such as Olin, acid, and caffeic acid are used in HPLC.

Phenol compounds are reductants, hydrogen donors, nonclassical.

Different types of antioxidants, such as singlet oxygen remover

Padayatty SJ et al. (2003) are known to play a role.

Total phenolic, including flavonoids, phenolic acids, and anthocyanins.

Mass acts as a major factor in the elimination of free radicals.

Report and add perilla leaves to biscuits to increase the total phenol content.

I think it’s a very desirable way to win with 수제쿠키추천

  1. DPPH radical erasing function of perilla leaf powder and biscuits

For the DPPH Radical Erasure Function of Perilla Leaf Powder-Added Cookies

The results are presented in Fig. 2. Glass Radical of Perilla Leaf Powder

The erasure function was found to be 35.56±3.02% at 100 µg/mL. Perilla leaves

The DPPH radical erasure function of powder-added biscuits is 12.36–91.01%.

Significant as the amount of perilla leaf powder increases (p<0.05)

increased to 200 ppm concentration according to Han HS et al. (2004).

Hydrothermal and 60% acetone extracts are 50.84% and 98.19% respectively.

Luncheon Perilla showed high radioactivity, 80%

In ethanol, it reported that 87.44 percent of purple perilla seeds.

It is an antioxidant depending on the extraction solvent and perilla variety.

I think I’m going to make a tooth. Kang YH et al. (1995) is an electron donor.

For these phenolic acids and flavonoids and other phenolic substances.

It was called an indicator of antioxidant action, and these substances were reduced.

It is said that the greater the power, the higher the electronic donation function. DPPH

is ascorbic acid, tocopherol, polyhydroxy aromatic compound,

Reduced by aromatic amines and bleached dark purple.

Quality characteristics of perilla leaf cookies

1) Density of dough and pH of cookie dough were calculated by measuring the increased volume when 30mL of distilled water was added to a 50mL scalpel and 5g of cookie dough. For pH, 5g of dough and 45mL of distilled water were stirred, and an extra amount of filtration Whatman No. 2 was measured in a pH meter (Corning 340, Mettler Toledo, UK). The density and pH of the dough were measured five times each.

2) The moisture content of biscuits was quantified by using the infrared Moisture Analyzer, Ohus Corporation, and Switzerland, and each experiment showed the average value and standard deviation obtained by repeating it five times.

3) The spread factor of biscuits measured the spreadability, loss rate, and expansion rate of biscuits measured the diameter of cookies (mm) and the height of six cookies (mm), respectively, using the American Association of Cereal Chemists 2000. The diameter of the cookie was measured by aligning the six cookies horizontally, and then rotating each cookie to 90°, dividing the figure obtained by six. The thickness was measured by stacking six cookies vertically, changing the order in which they were stacked by dismantling them and dividing the figure obtained by six each to obtain the average value.

Colorimetric chromaticity measurements of biscuits were made using a chromometer (CR-300, Minolta Co., Osaka, Japan) as lightness, a value (+red/-green), and b value (+yellow/-blue). The standard white plate used was L = 97.26, a = -0.07, b = +1.86, and each experiment showed a mean value and standard deviation obtained over five iterations. 5) The hardness of biscuits manufactured by measuring the hardness of biscuits was measured by the Texture Analyzer (TA-XT2, Stable Micro System Ltd., Haslemere, UK) to indicate the hardness value. Hardness was based on the highest peak of the graph, represented by the mean and standard deviation of the values measured 25 times in each experimental group. The specimen was 45 mm in diameter and 4.5 mm in height, and the probe used a 3 mm cylinder probe.  pre-test speed 3.0 mm/s, test speed 1.0 mm/s, return speed 5.0 mm/s, test distance 3.0 mm, trigger force 5 g 6) The sensory inspection of sensory inspection products was conducted on 20 trained inspectors using a 7-point scale method. biscuits of a certain size (45 mm in diameter and 4.5 mm in height) were served in a white polyethylene disposable dish, which was then rinsed with water after one sample. The consumer rating was very good.