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KMID : 1134820130420071065
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 7 p.1065 ~ p.1070
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Qualitative Characteristics and Antioxidant Activities of Buchimgaru Supplemented with Jerusalem Artichoke Powder
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Kim Gi-Chang
Kim Hye-Sun
Jo In-Hee
Kim Jin-Sook
Kim Kyung-Mi
Jang Young-Eun
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Abstract
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This study evaluated the qualitative properties of Buchimgaru supplemented with JAP (Jerusalem Artichoke Powder). In Buchimgaru, JAP and wheat flour were mixed in ratios of 1:9 (10% JAP), 2:8 (20% JAP), and 3:7 (30% JAP). The values for texture profiles (hardness, chewiness, springiness, and cohesiveness) decreased when JAP was added to Buchimgae formulations. The fructan contents of Buchimgaru supplemented with 0, 10, 20, and 30% JAP were 1.52, 6.39, 10.50, and 13.71%, respectively. The total polyphenol content of Buchimgaru supplemented with JAP was significantly higher than Buchimgaru without JAP. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of Buchimgaru supplemented with 30% JAP was approximately 11 times greater than Buchimgaru without JAP. In the sensory evaluation (color, flavor, overall preference), Buchimgae supplemented with JAP showed higher sensory values than Buchimgae without JAP.
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KEYWORD
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Jerusalem artichoke, Buchimgaru, fructan, antioxidant
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