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KMID : 0380620220540040414
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Korean Journal of Food Science and Technology
2022 Volume.54 No. 4 p.414 ~ p.421
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Antioxidant activity and quality characteristics of Jeung-pyun containing Rudbeckia laciniata L. powder
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Yang Eun-Young
Kim Myung-Hyun
Han Young-Sil
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Abstract
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The purpose of this study was to evaluate the quality characteristics and antioxidant activity of Jeung-pyun containing 0, 2.5, 5, 7.5, and 10% Rudbeckia laciniata L. powder. In this study, increase in the content of Rudbeckia laciniata L. powder led to an increase in pH, hardness, adhesiveness, chewiness, and gumminess while moisture of Jeungpyun had decreased. Scanning electron microscopy analysis showed that the pores in Jeung-pyun merged leading to a decrease in the number of pores, while the pore size increased along with the increase in R. laciniata L. content. In the sensory evaluation tests, Jeung-pyun with 5% R. laciniata L. powder showed the best results. Moreover, the antioxidant activity of Jeung-pyun increased with the addition of R. laciniata L. powder. Based on these results, we conclude that R. laciniata L. has good quality characteristics and antioxidant activity, making it a good ingredient for Jeung-pyun.
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KEYWORD
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Rudbeckia laciniata L., Jeung-pyun, quality characteristics, antioxidant activity
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