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토마토 분말 첨가 화전의 품질 특성 및 항산화 활성

Quality characteristics and antioxidant activity of ‘Hwajeon’prepared using tomato powder

황은선|정윤정
한국식품저장유통학회 (The Korean Society of Food Preservation)|2021.04|Food Science and Preservation|제28권 제2호|pp. 270-278

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키워드

antioxidant activitytomatopolyphenolquality characteristicsHwajeon
주제분류식품과학

초록

The present study was conducted to investigate the quality characteristics and antioxidant activities of ‘Hwajeon’ that was prepared by replacing glutinous rice flour with 0, 4, 8, and 12% of tomato powder. The moisture content in ‘Hwajeon’ was noted to be 42.60-46.59%, with the highest moisture content present in ‘Hwajeon’ without the added tomato powder. The addition of tomato powder revealed a decreasing tendency of the moisture content compared to that in the control group. There was no statistically significant difference in the crude protein levels of ‘Hwajeon’, based on the content of added tomato powder; however, the contents of ash and crude fat increased with increasing amounts of tomato powder. The sugar content in ‘Hwajeon’ increased in accordance with the addition of tomato powder, whereas the pH tended to decrease. Regarding the determination of chromaticity, the value of L* decreased and those of a* increased with increasing levels of tomato powder. The total polyphenol and total flavonoid contents increased with increasing levels of tomato powder. The antioxidant properties investigated by evaluating the DPPH and ABTS radical scavenging activities and reducing powder, were significantly higher than those of the control, and proportionally increased with increasing contents of tomato powder. These results suggest that the addition of 4-12% of tomato powder could be applied in the preparation of ‘Hwajeon’.

Abstract

The present study was conducted to investigate the quality characteristics and antioxidant activities of ‘Hwajeon’ that was prepared by replacing glutinous rice flour with 0, 4, 8, and 12% of tomato powder. The moisture content in ‘Hwajeon’ was noted to be 42.60-46.59%, with the highest moisture content present in ‘Hwajeon’ without the added tomato powder. The addition of tomato powder revealed a decreasing tendency of the moisture content compared to that in the control group. There was no statistically significant difference in the crude protein levels of ‘Hwajeon’, based on the content of added tomato powder; however, the contents of ash and crude fat increased with increasing amounts of tomato powder. The sugar content in ‘Hwajeon’ increased in accordance with the addition of tomato powder, whereas the pH tended to decrease. Regarding the determination of chromaticity, the value of L* decreased and those of a* increased with increasing levels of tomato powder. The total polyphenol and total flavonoid contents increased with increasing levels of tomato powder. The antioxidant properties investigated by evaluating the DPPH and ABTS radical scavenging activities and reducing powder, were significantly higher than those of the control, and proportionally increased with increasing contents of tomato powder. These results suggest that the addition of 4-12% of tomato powder could be applied in the preparation of ‘Hwajeon’.

참고문헌 (34)

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