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KMID : 1011620140300020161
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Korean Journal of Food and Cookey Science
2014 Volume.30 No. 2 p.161 ~ p.169
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Quality Characteristics and Antioxidant Activities of Cheongpomook Added with Aronia (Aronia melanocarpa) Powder
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황은선:Hwang Eun-Sun
뉴안 도티:Nhuan Do Thi
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Abstract
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The quality characteristics and antioxidant activities of Cheongpomook prepared with different amounts of aronia (Aronia melanocarpa) powder were studied. Freeze-dried aronia powder was incorporated into mung bean starch at different levels (1, 3 and 5% aronia powder based on the total weight of mung bean starch). Moisture content in control group was 89.7% and was not significantly different from the different levels of aronia powder groups. Syneresis, hardness, chewiness and gumminess were increased with higher amounts of aronia powder in Cheongpomook. In chromaticity determination, the L value of the samples decreased but the a and b values increased with increasing the levels of aronia powder in Cheongpomook. The total polyphenols, flavonoids and anthocyanin contents were proportionally increased with increasing the levels of aronia powder added in Cheongpomook. The antioxidant activity measured by DPPH and ABTS radical scavenging activities was significantly higher than control and increased proportionally to the aronia powder concentration. The sensory evaluation indicated that the 5% aronia powder showed the best preference in color, taste, flavor, hardness, and overall acceptance. These results suggest that aronia powder may be useful ingredient in Cheongpomook to improve quality and antioxidant potential.
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KEYWORD
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aronia, Cheongpomook, anthocyanin, antioxidant, sensory evaluation
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