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KMID : 1134820190480090977
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 9 p.977 ~ p.986
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Physicochemical Properties and Antioxidant Activities Evaluation of Allulose Yanggaeng Containing Enteromorpha prolifera
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Kim Su-Jin
Kim Da-Hee
Kim Mee-Ree
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Abstract
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This study evaluated the antioxidant activities and physicochemical properties of Yanggaeng containing Enteromorpha prolifera. The moisture content decreased with increasing amount of E. prolifera. The sugar content of Yanggaeng was similar in all samples at 35∼36°Brix. The reducing sugar contents decreased with increasing amount of E. prolifera. The pH of Yanggaeng increased with increasing amount of E. prolifera, but the acidity decreased. The lightness (L) and redness (a) values of Yanggaeng decreased with increasing amount of E. prolifera. The phycocyanin and chlorophyll contents in the Yanggaeng increased with increasing amount of E. prolifera added. The textural properties by texture profile analysis showed that the hardness increased with increasing E. prolifera content. The flavonoid and total phenolics contents increased with the addition of E. prolifera. In addition, the 1,1-diphenyl-2-picrylhydrazyl radical scavenging and hydroxyl radical scavenging activities were increased. In the sensory properties test, the Yanggaeng containing 3 g of E. prolifera showed the highest overall acceptance score. Based on these results, the addition of E. prolifera to Yanggaeng contributed to the good qualities with high antioxidant activity.
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KEYWORD
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Enteromorpha prolifera, allulose, Yanggaeng, physicochemical properties, antioxidant activities
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