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This study investigated the quality characteristics and antioxidant activities of rice cookies prepared with different amounts (0, 1, 3, 5, and 7%) of Cheunggak (Codium fragile) powder (CP). The moisture and sugar content, and salinity of CP were 7.08 ± 0.06, 5.47 ± 0.07 °Brix, and 1.73 ± 0.03, respectively. The L, a, and b values of CP were 52.29 ± 0.12, -3.10 ± 0.03, and 19.98 ± 0.09, respectively. The total polyphenol and flavonoid contents, plus IC50 values of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities of the CP extracts were 141.39 ± 9.89 mg TAE/g and 10.09 ± 1.23 mg QE/g, 3,985 μg/mL and 2,932.23 μg/mL, respectively. As the percentage of CP increased, the moisture, crude ash, crude fiber content, sweetness, salinity, hardness, width, and spread factor of the CP rice cookies tended to increase. On the other hand, the Hunter color properties (L, a, and b) of the CP dough and cookies decreased as the amount of CP increased. As the amount of CP increased, the total polyphenol and total flavonoid content of the CP rice cookies tended to increase, as did the DPPH radical, ABTS radical scavenging activity, and ferric-reducing antioxidant power (FRAP) values. The results of the sensory evaluation showed that the preference was higher for rice cookies prepared with the addition of CP than the control group, and the 1% and 3% CP-added groups showed a relatively high preference. These results suggest that CP, as a natural antioxidant, would be a good functional ingredient and enhances the consumer acceptability of rice cookies.
Jo et al. (Fri,) studied this question.