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KMID : 0380620170490030296
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Korean Journal of Food Science and Technology
2017 Volume.49 No. 3 p.296 ~ p.303
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Quality characteristics and antioxidant activities of pan-fried Hwajeon added with curcuma as a functional ingredient
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Han A-Reum
Surh Jeong-Hee
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Abstract
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Curcuma powder, having a significantly higher electron donating ability than glutinous rice flour (p<0.001), was added into hwajeon at 0-5% concentrations. There was no significant difference in the moisture content of hwajeon depending on the curcuma content, which was attributed to a similar water-holding capacity of curcuma powder and glutinous rice flour when subjected to hot water. As the curcuma content increased, the redness of dough and hwajeon increased, and the lightness of hwajeon decreased to a higher degree than that of dough. With the addition of curcuma, hardness of hwajeon increased and its adhesiveness decreased, presumably due to the increased content of amylose relative to amylopectin. Sensory evaluation revealed that the strong flavor of curcuma was a negative determinant of the preference for hwajeon. Nevertheless, total reducing capacity and 2.2'-diphenyl-1-picrylhydrazyl radical scavenging activity increased in proportion to the curcuma content in hwajeon (p<0.001).
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KEYWORD
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curcuma, hwajeon, water-holding capacity, sensory evaluation, antioxidant activity
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