Quality characteristics of cookies containing various levels of flowering cherry (Prunus serrulata L. var. spontanea Max. wils.) fruit

Journal of the Korean Society of Food Science and Nutrition

Volumn 38, Issue 7, 2009, Pages 920-925

  Kim, Kyoung Hee ^a   Yun, Mi Hyang ^a   Jo, Ji Eun ^a   Yook, Hong Sun ^a  

^a Chungnam National University   (South Korea)

Author keywords

Antioxidative activities; Cookie; Fruit of flowering cherry (Prunus serrulata L. var. spontanea Max. wils.); Quality characteristics

Indexed keywords

PRUNUS; PRUNUS SERRULATA;

EID: 70349846665     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2009.38.7.920     Document Type: Article

References (20)

1. Korean Source
2. Moyer RA, Hummer KE, Finn CE, Frei FB, Wrolstad RE. 2002. Anthocyanins, phenolics, and antioxidant capacity in diverse small fruits: Vaccium, Rubus, and Ribes. J Agric Food Chem 50: 519-525.
3. Tall JM, Seeram NP, Zhao C, Nair MG, Meyer RA, Raja SN. 2004. Tart cherry anthocyanins suppress inflammation-induced pain, behavior in rat. Behav Brain Res 153: 181-188.
4. Tural S, Koca I. 2008. Physico-chemical and antioxidant properties of cornelian cherry fruits (Cornus mas L.) grown in Turkey. Sci Hortic 116: 362-366.
5. Blau LW. 1950. Cherry diet control gor gout and arthritis. Tex Rep Biol Med 8: 309-311.
6. Min mice and reduce proliferation of human colon cancer cells. Cancer Lett 194: 13-19.
7. Jung HA, Kim AR, Chung HY, Choi JS. 2002. In vitro antioxidant activity of some selected Prunus species in Korea. Arch Pham Res 25: 865-872.
8. Lee SM, Ko YJ, Jung HA, Paik JE, Joo NM. 2005. Optimization of iced cookie with addition of dried sweet pumpkin powder. Korean J Food Culture 20: 516-524.
9. Lee JO, Kim KH, Yook HS. 2009. Quality characteristics of cookies containing various levels of aged garlic. J East Asian Soc Dietary Life 19: 71-77.
10. AACC. 1995. Approved Methods of the AACC. 9th ed. American Association of Cereal Chemists, St. Paul, MN, USA.
11. Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 181: 1199-1200.
12. Kang NE, Lee IS. 2007. Quality characteristics of the sugar cookie with varied levels of resistant starch. Korean J Food Culture 22: 468-474.
13. Shin JH, Lee SJ, Choi DJ, Kwen OC. 2007. Quality characteristics of cookie with added concentrations of garlic juice. Korean J Food Cookery Sci 23: 609-614.
14. Park GS, Lee JA, Shin YG. 2008. Quality characteristics of cookie made with Oddi powder. J East Asian Soc Dietary Life 18: 1014-1021.
15. Kim YS, Kim GH, Lee JH. 2006. Quality characteristics of black rice cookies as influenced by content of black rice flour baking time. J Korean Soc Food Sci Nutr 35: 499-506.
16. Cho HS, Park BH, Kim KH, Kim HA. 2006. Antioxidative effect and quality characteristics of cookies made with sea tangle powder. Korean J Food Culture 21: 541-549.
17. Miller RA, Hoseney RC, Morris CF. 1997. Effect of formula water content on the spread of sugar-snap cookies. Creal Chem 74: 669-671.
18. Park BH, Cho HS, Park SY. 2005. A study on the antioxidative effect and quality characteristics of cookies made with Lycii fructus powder. Korean J Food Cookery Sci 21: 94-102.
19. Olewink MC, Kulp K. 1984. The effect of mixing time and ingredients variantion on farinograms of cookie dough. Cereal Chem 61: 532-537.
20. Lim EJ. 2008. Quality characteristics of cookies with added Enteromorpha intenstinalis. Korean J Food & Nutr 21: 300-305.