2007 Volume 18 Issue 2 Pages 158-163
In order to utilize the adzuki bean seedcoat powder and the eluate of the adzuki bean seeds as a food material, the antioxidative activity of several materials (A: seed coat powder, B-a: first-eluate from adzuki bean seeds, and B-b: second-eluate from adzuki bean seeds) were assessed. The effects of the three materials were then examined by adding them to cookies.
The peroxide values (POVs) of the cookies with added material A or B were lower than the additivefree cookies in the preservation test. The total polyphenols and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity of material B-a were higher than material B-b. The total polyphones and the radicalscavenging activity of the cookies with added material A, B or C (A+B) were higher than the additivefree product. Observation of the tissue by scanning electron microscopy indicated the seedcoat powder particles on the surface of the cookies with added material A or C compared with the additivefree cookies.
