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KMID : 1011620170330050504
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Korean Journal of Food and Cookey Science
2017 Volume.33 No. 5 p.504 ~ p.512
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Color Stability of Traditional Fermented Rice Cake, Gijeongtteok Added with Chlorophyll-Stabilized Young Barley Leaf Powder
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No Jun-Hee
Mengyao Huang
Lee Joo-Ree
Shin Mal-Shick
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Abstract
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Purpose: To promote young barley leaf (BL) powder as a functional and natural green pigment, traditional fermented rice cakes, Gijeongtteok with BL and stabilized BL (BLAZ) powders were evaluated in terms of color stability and antioxidant activity.
Methods: To make BLAZ powder, BL was autoclaved twice in 0.01% zinc citrate solution (pH 5) at 110°C for 30 min, washed, dried in a low pressure/temperature oven, ground, and passed through a 100 mesh sieve. Gijeongtteok samples were prepared with addition of BLAZ (1, 2, and 3%) or BL (1%) power. The doughs were fermented in two stages (1st stage at 35°C for 3 h, and 2nd stage at 35°C for 1 hr), and then steamed for 30 min. After fermentation, dough was divided into 15 g samples. The chlorophyll was extracted from Gijeongtteok with 80% EtOH for 4 hr.
Results: After steaming, the green color of Gijeongtteok-added BL changed to olive green, whereas Gijeongtteok-added BLAZ remained a green color. Gijeongtteok-added BL 1% and BLAZ 1% showed similar values of adhesiveness and springiness. During storage of Gijeongtteok at 4°C and 25°C, BLAZ-added samples showed lower hardness than the control (not contained barley leaf), which demonstrated anti-staling effect of barley leaf. Absorbance spectra of extracts from BL- and BLAZ-added Gijeongtteok ranged from 400-700 nm. The antioxidant activity of extract from BL-added Gijeongtteok was higher than that of BLAZ-added Gijeongtteok extract.
Conclusion: From these results, BLAZ powder could be applied as a natural green pigment by improving the visual quality of fermented rice cake.
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KEYWORD
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color stability, young barely leaf, chlorophyl, zinc citrate, fermented rice cake
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