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• W1989541633 abstract "A study was undertaken to examine the effect of the addition of coriander leaves(Coriandrum satovim L.) and brocolli stem powder addition on the quality attributes of pound cakes. Coriander leaves & brocolli stem powder was added to the batter, at a ratio of 10, 12.5 and 15%, respectively. The antioxidant activity was estimated by a DPPH free radical scavening activity, the total phenolic compounds content and flavonoid content in coriander leaves & brocolli stem powder and pounds cakes. Antioxidative activity had correlated highly with the total flavonoids contents of coriander leaves & brocolli stem powder of pound cakes, respectively(r=0.9096). The quality characteristics of coriander leaves & brocolli stem powder pound cakes were estimated in terms of the specific load volume, hardness, hunter value of crumb and crust, and the sensory quality of the cakes. The specific volume decreased significantly, with increasingly substituted level of coriander leaves & brocolli stem powder(p<0.01). The lightness was significantly decreased with increases in the coriander leaves & brocolli stem powder of pound cake crust and crumb(p<0.01). The hardness, chewiness and gumminess tended to reduce, and the cohesiveness decrease in both of powder. The consumer acceptability score for 10% coriander leaves & brocolli stem powder of pound cakes ranked significantly(p<0.01) higher than those of the other groups in taste, flavor and color. These results showed that coriander leaves & brocolli stem powder are good ingredients to increase the consumer acceptability and the health." @default.
• W1989541633 created "2016-06-24" @default.
• W1989541633 creator A5070691621 @default.
• W1989541633 date "2012-09-30" @default.
• W1989541633 modified "2023-09-27" @default.
• W1989541633 title "Antioxidant Activity and Characteristics of Pound Cakes prepared with Coriandrum satovim L. Leaves Powder and Brocolli's Stem Powder" @default.
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• W1989541633 doi "https://doi.org/10.9799/ksfan.2012.25.3.436" @default.
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