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KMID : 1134820200490030262
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 3 p.262 ~ p.269
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Quality Characteristics and Antioxidant Activities of Soybean Spread with Enteromorpha prolifera Powder
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Song Min-Ju
Kim Mee-Ree
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Abstract
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This study evaluated the physicochemical properties and antioxidant activities of soybean spread containing 0%, 1%, 3%, or 5% Enteromorpha prolifera. As the content of E. prolifera increased, the degree of moisture (%) decreased, and the sugar content (°Brix) and reducing sugar content (%) decreased. The pH decreased, and the acidity increased with increasing amount of E. prolifera. On the Hunter color system, the L (lightness) and a (redness) decreased, and b (yellowness) increased as the more E. prolifera was added. The C-phycocyanin, allophycocyanin, and total phycocyanin content increased with increasing E. prolifera. The chlorophyll a, chlorophyll b, and total chlorophyll content also increased. The textural properties by a texture analyzer showed that the hardness of 5% showed higher values than soybean spread without E. prolifera. The total phenols, flavonoids, superoxide dismutase-like activities, and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activities of the antioxidant activities increased with increasing addition of E. prolifera. In the preference test, soybean spread containing 1% E. prolifera received higher scores for overall preference. Based on these results, the antioxidant activities of the soybean spread with E. prolifera powder were considered excellent and increased with increasing amount of E. prolifera.
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KEYWORD
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E. prolifera powder, soybean spread, quality characteristics, antioxidant activities
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