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KMID : 1134820180470101014
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Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 10 p.1014 ~ p.1020
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Characterization of Rice Cake with Ramie (Boehmeria nivea L.) Leaf Extract
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Bai Jinshu
Han Jung-Ah
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Abstract
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Freeze-dried ramie leaves were ground into powder and then extracted with ammonium sulfate solution, followed by dialysis. The presence of β-amylase in the extract was confirmed by TLC and HPAEC. Rice cake containing 0, 10, 20, or 30% ramie leaf extract was prepared, and the retrogradation properties were compared during storage for 48 h at 4°C. After 24 h of storage, the ΔH of rice cake containing 10, 20, or 30% extract was 0.39, 0.27, and 0.09 mJ/mg, respectively, indicating effective inhibition of retrogradation when compared to the control (without extract) at 0.45 mJ/mg. Both the setback viscosity in Rapid Visco Analyser and the hardness in texture were highest for the control, and a significant decrease was observed with an increase in extract content. For antioxidant properties, free radical inhibition rate and total polyphenol content of the control were 34.60% and 9.30 mg gallic acid equivalent (GAE)/g, respectively, and the values were proportional to extraction content, as they increased up to 64.10% and 16.97 mg GAE/g, respectively, indicating that ramie leaf extract has strong antioxidant as well as anti-retrogradation effects.
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KEYWORD
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ramie leaf, extract, rice cake, hardness, antioxidant effect
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