|
KMID : 0613820190290121364
|
|
Journal of Life Science
2019 Volume.29 No. 12 p.1364 ~ p.1370
|
|
|
Effects of Dolsan Leaf Mustard Powder on the Quality of Frying Batter
|
|
Oh Sun-Kyung
Choi Myeong-Rak
|
|
|
Abstract
|
|
|
|
The anti-oxidant activity, sinigrin content, and sensory evaluation of frying batter treated with Dolsan leaf mustard powder (DLMP) were investigated. These endpoints were measured in the control sample (batter without DLMP) and seven other batters with the addition of DLMP in the following quantities: 0.03 g (S-1), 0.02 g (S-2), 0.06 g (S-3), and 0.3 g (S-4, S-5, S-6, and S-7 with different amounts of red pepper powder). The acid value (AV) and peroxide value (POV) were low in the S-4 and S-5 batters; the total polyphenol content was 190.97 mg GAE/g in the control sample and 721.17 mg GAE/g in S-4; and the total flavonoid content of S-6 was 67.82 mg QE/g which was higher than that of the control sample. The anti-oxidant activity was measured by EDA, ABTS, and FRAP assays and was seen to rise as the amount of DLMP increased. Moreover, sinigrin content was higher in S-4, S-5, S-6, and S-7 than in the control, S-1, S-2, and S-3, and there were no significant differences among S-4 to S-7 when just 0.3 g of DLMP was added. Sensory evaluation showed that color, flavor, taste, texture, and overall acceptability values were significantly higher in S-4 and S-5, and that there was no significant difference across the samples. The addition of DLMP is therefore expected to increase the anti-oxidant activity of frying batter which would be effective in improving the storage and quality of the product.
|
|
|
KEYWORD
|
|
|
Antioxidant activities, Dolsan leaf mustard powder, frying batter, sinigrin
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|