Change of antioxidant activity and quality characteristics of Gaeseong-Juak prepared with Prunus yedoensis Matsumura extract during the storage period

Abstract

This study investigated the quality characteristics, oxidative stability, and antioxidative activity of a Korean fried rice cake, Gaeseong-Juak (doughnut of waxy rice) to which Prunus yedoensis Matsumura (PYM) extract, vitamin C, and BHT were added and stored at 60°C for 4 days. Gaeseong-Juak was prepared by adding PYM extract at 0, 0.5, 1, and 2% of waxy rice powder. It was found that as the content of PYM extract increased, L-values significantly decreased while a-value and b-value significantly increased (P<0.001). The hardness and adhesiveness were increased with an increase in PYM extract, and as the storage period increased. In the sensory evaluations, the sample containing 0.5% and 1.0% PYM extract gave good scores. In the Gaeseong-Juak with PYM extract, the acid value, peroxide value, and p-anisidin value of PYM extract groups were found to have a higher oxidative stability than those of 0% PYM extract group (P<0.05). The antioxidative activity of Gaeseong-Juak to which PYM extract was added increased as the content of PYM extract increased (P<0.001). It was suggested that the shelf life of Gaeseong-Juak could be extended by the use of natural antioxidants, reducing the deterioration of the quality of Gaeseong-Juak. © 2013 by The Korean Society of Food Science and Nutrition. All rights reserved.