Antioxidant Activity and Properties Characteristics of Pound Cakes Prepare using Job's Tears(Coix lachryma-jobi L.) Chungkukjang Powder and Wheat Bran Powder

摘要: A study was undertaken to examine the effect of addition job's tears(Coixlachryma-jobi L.) chungkukjang(soybean- fermented food) and wheat bran powder on quality attributes pound cakes. Job's tears chungkukjang added batter at a ratio 10, 12.5 15% respectively. The antioxidant activity estimated by DPPH free radical scavening activity, total phenolic compounds content flavonoid in & pounds Antioxidative highly correlated with flavonoids contents cakes respectively(r=0.9671, r=0.8335). characteristics were terms specific load volume, hardness, hunter value crumb crust sensory volume increased significantly increasing substitution level powder(p<0.01). lightness decreased increases cake crumb(p<0.01, p<0.01). chewiness gumminess tended reduce, while cohesiveness increase both powder. consumer acceptability score for 10~15% ranked significantly(p<0.01) higher than those other groups taste, flavor overall preference. This results showed that are good ingredient healthy.