Quality Characteristics and Antioxidant Activity of Financier added with Kumquat Powder
Year: 2025
Type: article
Abstract: A kumquat powder was added to prepare a financier, and baking properties, mechanical properties, and antioxidant activity were examined. The pH and moisture content of the financier were higher in the control group than those of the kumquat powder, and the sugar content was higher in the kumquat added group than in the control group. There was no significant difference between the experimental and control groups in all other items except height in the baking characteristics of the financier. As for the internal color of the financier, the L and a values decreased and the b values increased as the kumquat powder was added. In Texture measurements, the control group showed higher values than those of financiers with kumquat powder in all characteristics including hardness. As a result of measuring the total phenol content, DPPH radical scavenging activity, and ABTS radical scavenging activity in the financier, groups with kumquat powder added showed higher values than controls. In the sensory test, financier with 20% and 30% Kumquat powder was significantly higher in appearance, taste, and overall preference As a result of the above, when manufacturing financier, it is thought that if 20% to 30% of kumquat powder is added instead of flour, antioxidant activity and preference can be increased.
Author: Won-Gab Lee
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4415948744
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