ScholarWorks@숙명여자대학교

초록

This study examined the antioxidant activity and quality of Jeung-Pyun prepared with different concentrations of loquat leaf powder (1.5%, 3%, 4.5%, and 6% of total material). We estimated the antioxidant activity using the DPPH-ABTS assay, and by determining the total polyphenol and flavonoid content of loquat leaf powder. To evaluate the quality characteristics, we measured pH, sugar and moisture content, color, and texture, made observations under an scanning electron microscope (SEM), and then assessed sensory properties and conducted preference evaluations. When the loquat leaf powder content increased, we noticed a significant increase in the total polyphenol, flavonoid content, and scavenging activity of the Jeung-Pyun measured using DPPH-ABTS (P<0.05). Characteristics of quality such as pH, sugar content, a value, b value, cohesiveness and springiness of Jeung-Pyun showed a significant increase with the addition of loquat leaf powder (P<0.05), whereas pH, moisture content, L values, hardness, gumminess and chewiness showed a significant decrease (P<0.05). The observations under the SEM showed that as the proportion of loquat leaf powder increased, the pores collapsed and merged, whereas the size of the pores became larger, and the number of pores decreased. Sensory evaluations showed that the Jeung-Pyun containing 4.5% of loquat leaf powder had the highest rating in all the sensory tests. In summary, loquat leaf powder improved the antioxidant activity and quality characteristics of Jeung-Pyun, which could then be used to develop various food items.

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