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KMID : 1134820140430081181
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 8 p.1181 ~ p.1188
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Effects of Quality Characteristics and Antioxidant Activities of Yukwa Added with ‘Donganme’ Sorghum Bran Powder and Extracts
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Ko Jee-Yeon
Woo Koan-Sik
Kim Jung-In
Song Seok-Bo
Lee Jae-Saeng
Jeong Mi-Seon
Jung Tae-Wook
Yoon Young-Ho
Oh In-Seok
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Abstract
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This study investigated the quality characteristics and antioxidant activities of Yukwa added with ‘Donganme’ sorghum bran powder and its extracts. ‘Donganme’ variety has the highest antioxidant activity among sorghum varieties in Korea. The added contents of sorghum bran to Yukwa were 1% and 5% bran powder of ‘Donganme’ (BPD 1% and 5%) as well as 0.1%, 0.5%, and 1% bran powder extracts of ‘Donganme’ (BED 0.1%, 0.5%, and 1%). The contents of protein, ash, and minerals of BPD 1% and 5% added Yukwa were higher compared to non-added and BED 0.1%, 0.5%, and 1% added Yukwa. The contents of flavonoids of BPD 1% and 5% as well as BED 0.1%, 0.5%, and 1% added Yukwa increased by 1.6～17.1 fold, and DPPH and ABTS radical scavenging activities increased by 1.8～7.4 fold and 2.3～13.6 fold, respectively, compared to non-added Yukwa. Yukwa added with BED 1% showed the highest antioxidant activity among the treatments, followed by BPD 5%, BED 0.5%, BPD 1%, and BED 0.1% added Yukwa. The expansion ratios of BPD 5% and BED 1% added Yukwa remarkably decreased compared to those of non-added and other treatments. The sensory evaluation values corroborated the results of the Yukwa expansion ratio. The acid values of Yukwa under high temperature storage (60±1°C) increased rapidly after 20 days in all treatments, and those of BPD 5% and 1% added Yukwa increased slowly compared to non-added Yukwa. ABTS radical scavenging activities of Yukwa showed little change during storage in all treatments. As a results, addition of sorghum bran below BPD 1% and BED 0.5% was suitable for antioxidant activity, quality characteristics and sensory evaluation.
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KEYWORD
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sorghum bran, variety, Donganme, antioxidant activity, acid value
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