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KMID : 1134820150440121832
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 12 p.1832 ~ p.1838
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Effect of Carrot Powder on Anti-Oxidative and Quality Characteristics of Perilla-Dasik
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Han Jung-Ah
Jin Ha-Kyung
Bi Hai-Xiang
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Abstract
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Carrot powder was added at different levels (0, 5, 10, 15, and 20%) to Perilla-Dasik, and its effects on the physical and antioxidant properties of Dasik were measured. For texture characteristics, hardness, cohesiveness, and chewiness of Dasik slightly increased as carrot powder content increased. For color properties, both a* (redness) and b* (yellowness) values increased as carrot powder content increased. Anti-oxidative effects, as measured by acid value, peroxide value, and free radical scavenging activity, were greater in samples containing carrot powder compared to control. In the sensory test, Dasik with carrot powder was more preferred than control (without carrot powder). Based on these results, 20% addition of carrot powder in the formulation was the most acceptable for Dasik.
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KEYWORD
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Dasik, Perilla, carrot powder, acid value, DPPH
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