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KMID : 1011620140300010076
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Korean Journal of Food and Cookey Science
2014 Volume.30 No. 1 p.76 ~ p.83
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Quality Characteristics and Antioxidant Activities of Rehmannia glutinosa JungKwa Prepared with Different Kinds of Sugars
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김현정:Kim Hyun-Jeong
민새롬:Min Sae-Rom/김미리:Kim Mee-Ree
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Abstract
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In this study, we have investigated the quality characteristics and antioxidant activities of Rehmannia glutinosa JungKwa (RJ) prepared with different types of sugars (sucrose, Isomaltooligosaccharide, honey or sorbitol). Moisture content was the highest in RJ with honey. The pH level was the highest in RJ with sorbitol, whereas the acidity is the highest in honey. The reducing sugar content is the highest in RJ with honey. The L and a values of Hunter color system showed the highest in RJ with honey, while the b value the highest in RJ with sorbitol. The hardness of texture profile analyses represented the lowest in RJ with sorbitol. Sensory results showed that RJ with sugar was the best in the sensory preference test. The total phenol content was the highest in RJ with honey, while the lowest in RJ with sorbitol. The antioxidant activity determined by IC50 values of DPPH and hydroxy radical scavenging activities was the highest in RJ with honey. From these results, it was suggested that RJ with honey show the highest antioxidant activity.
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KEYWORD
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Rehmannia glutinosa, JungKwa, kinds of sugar, antioxidant activity, quality characteristics
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