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KMID : 1134820180470080786
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Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 8 p.786 ~ p.794
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Quality and Antioxidant Activity of Custard Cream Premix with Aronia melanocarpa
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Kim Dong-Hyeon
Kim Ji-Hyun
Chun Soon-Sil
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Abstract
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In this study, 2%, 4%, 6%, and 8% aronia powders were added to custard cream premix in order to increase physicochemical and antioxidant properties. Sensory tests were compared with commercial products A and B. Water content of the premix powder increased upon addition of aronia powder, and water activity decreased. The water content of cream increased with the amount of aronia powder, and water activity increased with increasing amount of aronia powder. Lightness decreased with an increasing amount of aronia powder in both powder and cream. Redness decreased with an increasing amount of aronia powder in cream. Yellowness increased with an increasing amount of aronia powder in cream. The pH level of custard cream approached pH 4 as aronia powder was added. Total titratable acidity increased inversely with decreasing pH. Hardness increased upon addition of aronia powder, and the aronia group had higher hardness than the commercial products. Antioxidant 2,2-diphenyl-1-picrylhydrazyl and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activities and total polyphenol, flavonoid, and anthocyanin contents increased with increasing amounts of aronia powder. Therefore, addition of aronia powder to custard cream premix was shown to have beneficial effects on antioxidant activity. Acceptability evaluation was the highest in the commercial product B and 4% added group (6 points), and all samples showed higher values than commercial product A. As a result of the above experiment, the aronia 4% added group was determined to have the optimum ratio of premix aronia custard cream.
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KEYWORD
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aronia, premix, custard cream, antioxidant activity
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