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KMID : 1134820220510050448
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 5 p.448 ~ p.456
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Physiological Activity of Fermented Jangguntea and Its Quality Characteristics in Madeleine
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Choi Young-Ju
Kim Mi-Hyang
Park Mi-Hwa
Mun Gyu-Ri
Ryu Hyeon-Sik
Han Dong-Hwan
Lee Beom
Cho Beum-Soo
Park Yoon-Jung
Park Seo-Yeon
Park You-Jin
Jung Kyung-Im
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Abstract
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This study was conducted to investigate the antioxidant, nitrite scavenging activity, and alcohol metabolizing enzyme activities of the fermented Jangguntea hot water extract (FJWE) and the quality characteristics of madeleine prepared with different amounts of fermented Jangguntea powder (FJP). The total polyphenol content of FJWE was 78.79 mg tannic acid equivalents/g. The 1,1-diphenyl-2-picrylhydrazy radical scavenging activity of FJWE increased in a concentration-dependent manner and 1 mg/mL was 71.02%. Nitric scavenging activities of FJWE were 76.02%, 50.74%, and 45.85% at pH values 1.2, 3.0, and 6.0 at 1 mg/mL, respectively. The effect of FJWE on alcohol metabolizing activity was determined by measuring the generations of reduced nicotinamide adenine dinucleotide by alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH). ADH and ALDH activities of FJWE were 126.21% and 141.69%, respectively, at 1 mg/mL. Total polyphenol content of madeleine were significantly increased after adding FJP. Madeleine weight was highest in the absence of FJP. The baking loss rate was highest at 5% FJP, but no significant difference was observed between baking loss rate at different FJP concentrations. Sensory evaluations showed the appearance, crumb color, flavor, and overall acceptability of madeleine were higher in the absence of FJP but that taste and texture were highest for madeleine containing 3% FJP. These results suggest fermented Jangguntea has considerable potential as a natural health product, and that the addition of FJP at 3% meets the functional requirements of madeleine.
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KEYWORD
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Jangguntea, antioxidant, alcohol dehydrogenase, madeleine, quality characteristics
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