Journal of the FoodService Safety (급식외식위생학회지)

The Korean Society of Food Service Sanitation (한국급식외식위생학회)
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Physicochemical and Antibacterial Effects of Curcuma aromatica Salis b. with or without Fermentation on varied calorie levels of HMR Bibimbap set

열량 수준별 간편가정식 비빔밥세트에 첨가된 일반 및 발효 강황의 이화학적 항산화적 효과

  • Wu, Xiu Bao (College of Food Science and Pharmaceutical Engineering, Zaozhuang University) ;
  • Kim, Eun Kyung (Department of Food Science and Nutrition, Yongin University) ;
  • Kim, Hae-Young (Department of Food Science and Nutrition, Yongin University)
  • 오수보 (중국 조장대학교 식품 약학공학대학) ;
  • 김은경 (용인대학교 식품영양학과) ;
  • 김혜영 (용인대학교 식품영양학과)
  • Received : 2021.06.02
  • Accepted : 2021.06.25
  • Published : 2021.06.30
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Abstract

Physicochemical and antioxidant properties of the three different calorie types of HMR curry rice using fermented turmeric were analyzed in this study. The general tumeric added sample groups showed significantly higher carbohydrate content than the fermented turmeric sample group. In all sample groups, the ratio of protein, fat, and carbohydrate was found to be appropriate according to the nutritional composition ratio as one meal recommended by the Ministry of Health and Welfare. The brightness L value of the general turmeric-added sample group was measured to be significantly brighter than the fermented turmeric-added sample group. The fermented turmeric sample group showed a slightly lower pH value than the general sample group due to organic acids generated during fermentation. As a result of analyzing the radical scavenging activity of ABTS, LFTC, MFTC, and HFTC of the fermented turmeric group were 40.20, 40.46, and 36.16%, respectively, compared to those 32.41, 37.75, and 36.16% of LNTC, MNTC and FNTC of the general sample groups, respectively, consistently indicating that more free radicals were generated in the fermented sample group (p<0.01). Relatively unstable to heat and acid, DPPH scavenged radicals showed similar results to those of ABTS radical scavenging activity in terms of activity. Similar results were also shown in the measurement of total flavonoid and phenol content, which are known to have antioxidant antiviral and anticancer effects. Thus we could conclude that pilot products of the high quality varied calorie levels of HMR Bibimbap set with tumeric, which is helpful for antioxidant action have been developed to meet various customer needs.

Keywords

Acknowledgement

본 결과물은 농림축산식품부의 재원으로 농림수산식품기술기획평가원의(수출전략기술개발사업) 지원을 받아 연구되었으며 이에 감사드립니다.

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