토종다래 분말을 첨가한 증편의 품질특성Quality Characteristics of Jeung-pyun Added with Hardy Kiwi Powder
- Other Titles
- Quality Characteristics of Jeung-pyun Added with Hardy Kiwi Powder
- Authors
- 김명현
- Issue Date
- Aug-2022
- Publisher
- 한국산업식품공학회
- Keywords
- hardy kiwi; Jeung-pyun; quality characteristics; antioxidant activity
- Citation
- 산업식품공학, v.26, no.3, pp 188 - 194
- Pages
- 7
- Journal Title
- 산업식품공학
- Volume
- 26
- Number
- 3
- Start Page
- 188
- End Page
- 194
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/152563
- DOI
- 10.13050/foodengprog.2022.26.3.188
- ISSN
- 1226-4768
2288-1247
- Abstract
- This study examined the antioxidant activity and quality of Jeung-pyun prepared with different concentrations of hardy kiwi powder at 0%, 2.5%, 5%, 7.5%, and 10%. When the moisture content of Jeung-pyun was between 49.94-53.33%, the pH measurement showed a significant decrease with the increase of the hardy kiwi powder from 3.95 to 4.82. The L (lightness) values and the (redness) values decreased, whereas the b (yellowness) values increased with increasing amounts of hardy kiwi powder. The study showed a significant decrease in hardness, chewiness, and gumminess as the proportion of hardy kiwi powder in the Jeung-pyun increased. The total polyphenol content and DPPH radical scavenging activity increased noticeably as more hardy kiwi powder was added to the Jeung-pyun. As a result, the study groups with added hardy kiwi powder showed higher antioxidant activity than the control groups. Based on the results, this study recommends hardy kiwi as a good ingredient for enhancing the functionality of Jeung-pyun.
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