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KMID : 1011620170330040435
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Korean Journal of Food and Cookey Science
2017 Volume.33 No. 4 p.435 ~ p.442
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Quality Properties and Antioxidant Activity of Cream Soup with Wheat Flour Replaced by Nipa palm (Nypa fruticans) Powder
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Oh Yea-Jin
Hwang Eun-Sun
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Abstract
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Purpose: The study was conducted to investigate the quality properties and sensory characteristics of soup containing nipa palm powder.
Methods: Cream soup was prepared with wheat flour replaced with 0, 10, 20, and 30% nipa palm powder. The proximate contents, pH, sugar contents, viscosity, color value, total polyphenols, total flavonoids, antioxidant capacity, and sensory properties of soup were determined.
Results: Total moisture content wass lightly reduced among groups, whereas contents of ash, crude protein, and crude lipids increased with increasing levels of nipa palm powder. Soups containing higher amounts of nipa palm powder showed both reduced pH and viscosity and increased sugar content. L* values decreased while a* value increased with increasing levels of nipa palm powder. The total polyphenol and total flavonoid contents increased with increasing levels of nipa palm powder. The antioxidant activities measured by DPPH and ABTS radical scavenging and reducing power activities proportionally increased. In the sensory evaluation, 10% nipa palm powder soup scored the best for taste, thickness, and overall acceptance.
Conclusion: This results suggest that 10% wheat flour could be replaced with nipa palm powder for soup making.
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KEYWORD
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nipa palm, cream soup, quality property, sensory characteristics
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