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KMID : 1134820120410060745
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 6 p.745 ~ p.751
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Quality Characteristics and Antioxidative Effect of Yukwa Prepared with Lycii fructus Powder
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Park Bok-Hee
Yang Hyo-Hyun
Cho Hee-Sook
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Abstract
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The purpose of this study was to investigate the quality characteristics and antioxidative effect of Yukwa prepared with Lycii fructus powder (LFP). The Yukwas were stored at 50oC for 40 days. Yukwa dough prepared with 5% LFP demonstrated higher pH and density value compared to the other groups and control. For color values, as more LFP was added, the L-value decreased, whereas the a-value and b-value increased. The hardness of Yukwa made with 7% LFP was the highest among all samples. The results of a sensory evaluation test showed that Yukwas with 5% LFP was most preferable in terms of overall acceptability compared to the others. The acid, peroxide, and thiobarbituric acid values were lower in Yukwa prepared with 5% LFP compared to Yukwa prepared with 3% or 7% LFP, as well as control Yukwa.
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KEYWORD
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Yukwa, Lycii fructus powder (LFP), antioxidative effects, quality characteristics
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