울금분말을 첨가해서 제조한 피낭시에의 품질특성과 항산화성
Quality Characteristics and Antioxidant Activity of Financier Added with Curcuma Powder
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In this study, the quality characteristics and antioxidant properties were measured by preparing a financier to which curcuma powder was added. The moisture result of curcuma financier was 18.87∼19.91(p>0.05), pH result was 6.22∼6.42(p>0.05). As a result of shell color values, the L value was 56.27∼63.94, the a value was -2.42∼1.80, and the b value was 22.42∼40.75(p<0.001). The L value of the inner cross-section where the financier was cut was 37.43∼45.27, the a value was 14.07∼16.83, and the b value was 16.36∼25.5(p<0.001). The baking loss rate of the financier was 7.86∼8.79(p>0.05), and the expansion rate was 100.00∼119.38(p<0.05). As a result of measuring the texture of financier, Hardness tended to increase with the amount of addition(p<0.05), Cohesiveness decreased(p<0.001), and there was no significant difference between Gumminess and Chewiness. The polyphenol content was 1.45∼1.78 mg/g GAE, which increased significantly with the addition of the curcuma powder(p<0.001), and in the DPPH radical scavenging ability, it increased significantly with the addition of the curcuma powder(p<0.001). As a result of measuring the preference of the financier to which the curcuma powder was added, there was a significant difference in all items, and the CON sample was the highest in the Taste and Overall acceptability items, followed by CON > CF1 > CF2,
Abstract
In this study, the quality characteristics and antioxidant properties were measured by preparing a financier to which curcuma powder was added. The moisture result of curcuma financier was 18.87∼19.91(p>0.05), pH result was 6.22∼6.42(p>0.05). As a result of shell color values, the L value was 56.27∼63.94, the a value was -2.42∼1.80, and the b value was 22.42∼40.75(p<0.001). The L value of the inner cross-section where the financier was cut was 37.43∼45.27, the a value was 14.07∼16.83, and the b value was 16.36∼25.5(p<0.001). The baking loss rate of the financier was 7.86∼8.79(p>0.05), and the expansion rate was 100.00∼119.38(p<0.05). As a result of measuring the texture of financier, Hardness tended to increase with the amount of addition(p<0.05), Cohesiveness decreased(p<0.001), and there was no significant difference between Gumminess and Chewiness. The polyphenol content was 1.45∼1.78 mg/g GAE, which increased significantly with the addition of the curcuma powder(p<0.001), and in the DPPH radical scavenging ability, it increased significantly with the addition of the curcuma powder(p<0.001). As a result of measuring the preference of the financier to which the curcuma powder was added, there was a significant difference in all items, and the CON sample was the highest in the Taste and Overall acceptability items, followed by CON > CF1 > CF2,
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