울금 분말을 첨가한 청포묵의 항산화 활성 및 품질 특성

Abstract

This study investigated the quality characteristics of cheongpomook prepared with different amounts of Curcuma longa L. powder. Hot air dried Curcuma longa L. powder was incorporated into mung bean starch at different levels (0, 5, 10, 15 and 20% Curcuma longa L. powder based on the total weight of mung bean starch). The moisture content was the highest as 94.61% in CON(control) and was the lowest as 91.37% in CCM4. The pH decreased significantly with the addition of Curcuma longa L. powder. In chromaticity determination, the L values and b values increased whereas the a values decreased with increasing levels of Curcuma longa L. powder in Cheongpomook. The hardness and springinss were decreased with higher amounts of Curcuma longa L. powder in Cheongpomook. The total polyphenols contents were proportionally increased with increasing the levels of Curcuma longa L. powder added in Cheongpomook. The antioxidant activity measured by DPPH radical scavenging activities was significantly higher than control and increased proportionally to the Curcuma longa L. powder concentration. The sensory evaluation indicated that the 10% Curcuma longa L. powder showed the best preference in texture, overall acceptance and 10% Curcuma longa L. powder showed the best preference in taste. These results suggest that Curcuma longa L. powder may be useful ingredient in Cheongpomook to improve quality and antioxidant potential.