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비트 분말 첨가 흰찰쌀보리 증편의 기능성 및 품질 특성Functional and Quality Characteristics of Glutinous Barley Jeung-pyun Added with Beet (Beta vulgaris L.) Powder

Other Titles
Functional and Quality Characteristics of Glutinous Barley Jeung-pyun Added with Beet (Beta vulgaris L.) Powder
Authors
정이지진소연한영실
Issue Date
Feb-2014
Publisher
한국식품영양학회
Keywords
beet; jeung-pyun; glutinous barley; quality characteristics; antioxidant
Citation
한국식품영양학회지, v.27, no.1, pp.1 - 9
Journal Title
한국식품영양학회지
Volume
27
Number
1
Start Page
1
End Page
9
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/6096
DOI
10.9799/ksfan.2014.27.1.001
ISSN
1225-4339
Abstract
This study is performed to examine the functional and quality characteristics of glutinous barley Jeung-pyun added with beet powder. Jeung-pyun is being prepared with concentration of 0, 2, 4, 6 and 8% (w/w) of the beet according to nonglutinous rice powder weight. The pH level of Jeung-pyun batters decrease along with fermentation time. However, the pH level of Jeung-pyun is higher than that of the Jeung-pyun batter. For hunter’s color value of glutinous barley Jeung-pyun added with beet powder, the L (lightness) values decrease with increasing concentrations of beet powder, whereas a (redness) values increase (p<0.001). In the texture analysis, the hardness, chewiness and gumminess are significantly increased with the amount of glutinous barley Jeung-pyun with added beet powder. According to sensory evaluations, the appearance, color, flavor, taste, texture and overall quality are considered very good in the 4% of added beer powder in glutinous barley Jeung-pyun (p<0.001). The antioxidant activities of beet powder by DPPH free radical scavenging activity, ferric reducing antioxidant power and total phenolic contents are being recorded at 259.52 ㎕/㎎, 0.44±0.01, 15.29±0.04 ㎎ GAE/g respectively. The antioxidant activities of glutinous barley Jeung-pyun added with beet powder increase with increasing concentrations of beet powder. These results suggest that beet powder are useful as functional food resources within antioxidant activities.
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생활과학대학 > 식품영양학과 > 1. Journal Articles
전통예술학과 > 전통식생활문화전공 > 1. Journal Articles

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Han, Young Sil
생활과학대학 (식품영양학과)
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