The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Functional and Quality Characteristics of Glutinous Barley Jeung-pyun Added with Beet (Beta vulgaris L.) Powder

비트 분말 첨가 흰찰쌀보리 증편의 기능성 및 품질 특성

  • Jeong, Yi-Zi (Dept. of Food and Nutrition, Sookmyung Women's University) ;
  • Jin, So-Yeon (Dept. of Traditional Dietary Life Food, Graduate School of Traditional Culture and Arts, Sookmyung Women's University) ;
  • Han, Young-Sil (Dept. of Food and Nutrition, Sookmyung Women's University)
  • 정이지 (숙명여자대학교 식품영양학과) ;
  • 진소연 (숙명여자대학교 전통문화예술대학원 전통식생활문화전공) ;
  • 한영실 (숙명여자대학교 식품영양학과)
  • Received : 2013.09.03
  • Accepted : 2013.12.11
  • Published : 2014.02.28
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Abstract

This study is performed to examine the functional and quality characteristics of glutinous barley Jeung-pyun added with beet powder. Jeung-pyun is being prepared with concentration of 0, 2, 4, 6 and 8% (w/w) of the beet according to nonglutinous rice powder weight. The pH level of Jeung-pyun batters decrease along with fermentation time. However, the pH level of Jeung-pyun is higher than that of the Jeung-pyun batter. For hunter's color value of glutinous barley Jeung-pyun added with beet powder, the L (lightness) values decrease with increasing concentrations of beet powder, whereas a (redness) values increase (p<0.001). In the texture analysis, the hardness, chewiness and gumminess are significantly increased with the amount of glutinous barley Jeung-pyun with added beet powder. According to sensory evaluations, the appearance, color, flavor, taste, texture and overall quality are considered very good in the 4% of added beer powder in glutinous barley Jeung-pyun (p<0.001). The antioxidant activities of beet powder by DPPH free radical scavenging activity, ferric reducing antioxidant power and total phenolic contents are being recorded at $259.52{\mu}{\ell}/mg$, $0.44{\pm}0.01$, $15.29{\pm}0.04mg$ GAE/g respectively. The antioxidant activities of glutinous barley Jeung-pyun added with beet powder increase with increasing concentrations of beet powder. These results suggest that beet powder are useful as functional food resources within antioxidant activities.

Keywords

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