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KMID : 1134820170460121477
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 12 p.1477 ~ p.1485
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Physicochemical Properties and Antioxidant Activities of Tetraploid ‘Etteum’ Variety Platycodon grandiflorum Jungkwa Substituted for Sucrose with Different Sugar Alcohols
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Baek Seung-Yeon
Kim Eun-Ji
Li Fuyi
Choi Hyun-Jin
Kim Mee-Ree
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Abstract
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The purpose of this study was to evaluate the physicochemical properties and antioxidant activities of ‘Etteum’ doraji (tetraploid variety Platycodon grandiflorum) Jungkwa, which is a traditional sweet made with Platycodon grandiflorum, substituted for sucrose with different sugar alcohols (xylitol (DJXL), sorbitol (DJSL), or maltitol (DJML)). The moisture contents of Jungkwa samples were ranged from 14∼18%, which is normal for Platycodon grandiflorum Jungkwa. Reducing sugar content (%) was highest in DJML (1.85%) and lowest in DJXL (1.52%). The pH of the samples was 5.7, except for DJXL (5.5). The browning degrees of Jungkwa made with sugar alcohols (0.61∼0.62) were higher than that of control Jungkwa made with sucrose (0.55). The L (lightness) and a (redness) Hunter color values were not significantly different among treatments, whereas b (yellowness) values of sugar alcohols were higher than that of the control. Hardness, gumminess, and chewiness were the highest in DJSL. Cohesiveness and resilience were not significantly different among the treatments. Total phenol contents of DJSL and DJML were higher than that of the control. The antioxidant activities of DJSL and DJML, including total phenols and DPPH radical scavenging and hydroxyl radical scavenging activities were higher than those of the control. In the sensory test, DJML showed the highest score in terms of overall preference. It is concluded that Platycodon grandiflorum Jungkwa substituted for sucrose with maltitol is of high quality with antioxidant activity. It is suggested that maltitol is a good sweetener for replacing sucrose to make sweets such as Jungkwa with low sucrose content.
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KEYWORD
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‘Etteum’ doraji, sugar alcohol, Jungkwa, physicochemical property, antioxidant activity
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