주박 추출물 분말을 첨가한 증편의 항산화 활성 및 품질 특성Quality Characteristics and Antioxidant Activity of Jeung-pyun addedwith Ju-bak Powder
- Other Titles
- Quality Characteristics and Antioxidant Activity of Jeung-pyun addedwith Ju-bak Powder
- Authors
- 고연숙; 심기현
- Issue Date
- Apr-2014
- Publisher
- 동아시아식생활학회
- Citation
- 동아시아식생활학회지, v.24, no.2, pp 190 - 200
- Pages
- 11
- Journal Title
- 동아시아식생활학회지
- Volume
- 24
- Number
- 2
- Start Page
- 190
- End Page
- 200
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/10920
- DOI
- 10.17495/easdl.2014.04.24.2.190
- ISSN
- 1225-6781
- Abstract
- In this study, the antioxidant activity and quality characteristics of the Korean traditional food jeung-pyun made with ju-bak powder were investigated. Jeung-pyun added with 10% ju-bak powder had a total polyphenol content of 54.27%, DPPH free radical scavenging activity of 91.98%, reducing power of 0.51% and SOD-like antioxidant activity of 18.21%. Jeung-pyun added with ju-bak powder had a moisture content of 52.65 to 46.94%, crude fat content of 1.61 to 1.29%, crude protein content of 3.50 to 4.66%, crude ash content of 0.68 to 0.82% and dietary fiber content of 0.12 to 1.46%. Ju-bak powder added with jeung-pyun had a pH level from 4.86 to 4.39. As ju-bak content increased, the pH decreased significantly. Color L value were 78.82 to 68.67. As ju-bak content increased, the Color L value content decreased significantly; a value ranged from —1.89 to 0.69 and b value from 2.99 to 14.25. As ju-bak content increased, the color content significantly increased. As ju-bak content increased, the volume significantly decreased (ranged from 42.50 to 30.00 mL), hardness, gumminess and chewiness significantly increased, and cohesiveness significantly decreased. From SEM, as ju-bak content increased, the pores merged and collapsed, whereas the number of pores decreased and pore size became larger. Sensory evaluation of color, flavor, taste, texture, appearance, cell uniformity and overall acceptability for various levels of ju-bak powder showed that 10% had the highest acceptability. Therefore, 10% ju-bak power added with jeung-pyun has both high antioxidant capacity and sensory acceptability.
- Files in This Item
-
Go to Link
- Appears in
Collections - 전통예술학과 > 전통식생활문화전공 > 1. Journal Articles
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.