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KMID : 1134820230520040403
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Journal of the Korean Society of Food Science and Nutrition
2023 Volume.52 No. 4 p.403 ~ p.413
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Quality Characteristics and Antioxidant Activity of Jeungpyeon Prepared with Cheese Pumpkin (Cucurbita moschata Duch.) Powder
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Go Eun-Seong
Choi Hae-Yeon
Choi Jin-Hee
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Abstract
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In this study, we examined the feasibility of cheese pumpkin (Cucurbita moschata Duch.) Jeungpyeon for developing a rice product model for increasing rice consumption. The antioxidant activities and quality characteristics of Jeungpyeon prepared with cheese pumpkin powder (3%, 6%, 9%, and 12% of the rice flour) were analyzed. In the prepared Jeungpyeon, the polyphenol and flavonoid contents, and antioxidant activity with an increase in the level of cheese pumpkin powder. The quality characteristics of Jeungpyeon were investigated, including its moisture content, pH, color, specific volume, expansion ratio, and texture. Observations were performed and cross-section images were obtained and examined using the Image J program after which we assessed the sensory characteristics. A rise in the proportion of cheese pumpkin powder decreased the moisture content, pH, L-value, hardness, and cohesiveness of Jeungpyeon, whereas its a-value, b-value, and adhesiveness increased. The expansion ratio and specific volume were the highest when 6% cheese pumpkin powder was added. The observation with Image J showed that the increase in the level of cheese pumpkin powder, reduced the number of pores, but the pore size became larger. The evaluation of the sensory characteristics revealed that the addition of 6% of cheese pumpkin powder achieved the highest rating for all items. These findings suggest that the addition of 6% cheese pumpkin powder to Jeungpyeon has a positive effect on its quality and sensory characteristics, and also improves its antioxidant ability. Our results can be used as preparatory data for the development of a rice product model.
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KEYWORD
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cheese pumpkin, Jeungpyeon, rice cake, Cucurbita moschata, Image J
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