2022 Volume 55 Issue 2 Pages 97-104
Amazake and matcha, which are known for their antioxidant properties, were used for cookie baking, and the characteristics of these cookies were then examined. In the results of a cookie preference survey conducted with female junior college students, the amazake cookies were rated significantly higher than the amazake-free cookies in appearance but lower in aroma, hardness, and sweetness. Nevertheless, there was no significant difference in the overall judgement.
The sugar composition of the amazake cookies was found to be markedly affected by that of the amazake. The amazake cookies showed a significantly higher 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity than amazake-free cookies. The addition of matcha was also found to be effective in improving the DPPH radical scavenging activity. Analysis of the response to rice allergen-specific antibodies revealed that amazake cookies had almost no allergenic activity. The rice allergens in the amazake cookies were reduced or eliminated by heat treatment of the rice and fermentation with koji (Aspergillus oryzae). These results suggest that the addition of amazake in cookies may be useful in promoting amazake.
