|
KMID : 0665420140290010084
|
|
Korean Journal of Food Culture
2014 Volume.29 No. 1 p.84 ~ p.90
|
|
|
Antioxidant Activity and Quality Characteristics of Mung Bean Starch Gel Prepared with Ginkgo Nut Powder
|
|
Ju Shin-Yoon
Choi Hae-Yeon
|
|
|
Abstract
|
|
|
This study investigated the effects of ginkgo nut powder on the antioxidant activity and quality characteristics of mung
bean starch gel. Mung bean starch gels were prepared with different amounts of ginkgo nut powder (0, 1, 3, 5, and 7%).
The antioxidant activity of ginkgo nut powder and mung bean starch gel was estimated through measuring DPPH free
radical scavenging activity and total phenolic acid content. For analyzing quality characteristics several factors were
considered: syneresis, pH, color, texture profile analysis, and sensory evaluations. In the results, syneresis in the treated
group was higher than the control group. The pH, b values, total phenolic acid content, and DPPH free radical scavenging
activity of mung bean starch gels also significantly increased with increasing ginkgo nut powder. In contrast, the L values and a values of mung bean starch gels significantly decreased with increasing ginkgo nut powder. In the texture profile analysis, the mung bean starch gels with 5% and 7% ginkgo nut powder showed significantly lower degrees of hardness, chewiness, and gumminess. On the other hand, cohesiveness was highest in the mung bean starch gels with 5% and 7% ginkgo nut powder. The consumer acceptability score for the mung bean starch gel prepared with 5% and 7% ginkgo nut powder ranked significantly higher than the other groups in flavor and taste. Overall, these results suggest that ginkgo nut powder is a good ingredient for increasing the consumer acceptability and functionality of mung bean starch gel.
|
|
|
KEYWORD
|
|
|
Antioxidant activity, ginkgo nut, mung bean starch gel, quality characteristics, sensory evaluations
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|