와송 분말을 첨가한 증편의 품질 특성 및 항산화 활성

Abstract

This study was conducted to provide basic data for the development of processed rice foods by adding Orostachys japonica (Maxim.) A. Berge powder to jeungpyeon. O. japonica powder was added at 2%, 4%, 6%, and 8% compared to non-glutinous rice flour. As the amounts of powder added increased, the moisture contents decreased, and the pH increased. The pH of jeungpyeon after steaming increased slightly compared to the measured value immediately after the second fermentation. The specific volume and expansion ratio tended to decrease as the amounts of O. japonica powder added increased. As the amounts of O. japonica powder added increased, the L value decreased and the a and b values ​​increased. Hardness, adhesiveness, springiness, gumminess, and chewiness increased, and cohesiveness decreased. As the amounts of O. japonica powder added increased, the number of pores decreased, and the pore size increased. Total polyphenol contents and total flavonoid contents increased as the amounts of O. japonica powder added increased, and the DPPH, ABTS+ radical scavenging activities, and reducing power also increased. As a result of the sensory evaluation, the group with 4% O. japonica powder added had a high acceptance, so it is judged that adding 4% O. japonica powder to jeungpyeon can improve the quality and make it a processed rice food with excellent antioxidant activity.