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http://dx.doi.org/10.17703/JCCT.2022.8.6.413

Antioxidant Activity of Jeolpyun Containing Chaenomeles sinensis Koehne Powder  

Lee, Na Gyeom (Dept. of Food & Nutrition, Jangan Univ)
Publication Information
The Journal of the Convergence on Culture Technology / v.8, no.6, 2022 , pp. 413-419 More about this Journal
Abstract
The recent various ingredients are used in the food industry. Among them the results of moisture content, Hunter color system, and antioxidant activity by making a section different Jeolpyun from the general Chaenomeles sinensis Koehne and Chaenomeles sinensis Koehne powder, which have a bitter and sour taste as follows. The moisture content of the Chaenomeles sinensis Koehne was 73.8% and the moisture content were Chaenomeles sinensis Koehne powder 10.2%. The fat content of Chaenomeles sinensis Koehne powder increased by 0.9% and the ash content also increased by 0.9%. As the result of the moisture content was reduced to 60.15~41.03% and values of Hunter color system, the L-values of the Chaenomeles sinensis Koehne powder Jeolpyeon significantly decreased(p<0.05). The a-values also significantly increased(p<0.05) and the b-values was the highest 35.94 for the 3 % Chaenomeles sinensis Koehne powder. There were significant Levels of total phenolics and TEAC found for the antioxidant activity of the jeolpyeon samples(1~7%) with Chaenomeles sinensis Koehne Powder added(p<0.05). We have the above results adding Chaenomeles sinensis Koehne powder to make a traditional rice cake will help to use it as basic data for making rice cakes with excellent antioxidant activity.
Keywords
Traditional Korean Rice Cake; Jeolpyun; Antioxidant Activity; Chaenomeles Sinensis Koehne Powder;
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Times Cited By KSCI : 1  (Citation Analysis)
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