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KMID : 1011620100260030263
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Korean Journal of Food and Cookey Science
2010 Volume.26 No. 3 p.263 ~ p.271
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Antioxidative Activity of Yacon and Changes in the Quality Characteristics of Yacon Pickles during Storage
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문미정:Moon Mi-Jung
유경미:Yoo Kyung-Mi/강희진:Kang Hee-Jin/황인경:Hwang In-Kyung/문보경:Moon Bo-Kyung
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Abstract
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The purpose of this study was to measure the antioxidant activity of yacon root and to manufacture yacon pickles for commercialization as a functional food. The total phenol content in yacon roots were the highest, 29.96 ㎎ GAE/ 100 g, in the ethyl acetate fraction and the DPPH radical scavenging activity and ABTS radical scavenging activity was 37.07%, and 91.60%, respectively, in the ethyl acetate fraction. The optimum recipe for the pickling solution was determined to be vinegar, water and high fructose corn syrup, at 34%, 22% and 44%, respectively. The quality characteristics of yacon pickles using this solution were monitored during storage at 25℃ for 43 days. The pH value decreased to 2.98 (42 days) during storage and °Brix gradually increased during storage. The L-value decreased significantly during storage but there were no significant changes detected in the a and b values. No significant changes were detected in the hardness of the yacon pickles. According to the sensory evaluation, no significant changes in taste, texture and overall acceptance of yacon pickle were observed during storage. These results indicated that yacon was an excellent functional food in terms of its antioxidant activity and that pickling might be a promising methods to maintain the taste and quality of yacon during storage.
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KEYWORD
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yacon, yacon pickle, quality characteristics, antioxidant activity
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