Quality Characteristics and Physiological Activities of Baked Yakgwa Prepared with Farro Powder

This study aimed to evaluate the quality and physiological characteristics of yakgwa made with farro, an ancient grain. Yakgwa was prepared by replacing rice flour with farro powder at 0%, 30%, 50%, and 100% levels. Salinity, water-holding capacity (WHC), and density did not differ significantly among groups. However, pH and sweetness increased as farro content increased. Leavening rate decreased, while in vitro protein digestibility improved. Color analysis showed that the L value (lightness) decreased as more farro was added, while the a value (redness), b value (yellowness), and ΔE increased. Texture analysis revealed that hardness, springiness, cohesiveness, gumminess, chewiness, and resilience significantly decreased as farro content increased. In terms of antioxidant activity, total polyphenol and flavonoid contents, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities, and reducing power all increased significantly. Superoxide dismutase (SOD)-like activity showed significant differences between the control and farro groups, but not among the farro groups. Sensory evaluation indicated that yakgwa with 50% farro received the highest taste score. Regarding flavor, color, and overall preference, the 30% group received the highest ratings. Texture was rated best in the 50% group. The addition of farro thus improved the antioxidant and functional properties of yakgwa without adversely affecting its quality. The 30% and 50% farro yakgwa were most preferred, suggesting that farro has potential as a functional ingredient.