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http://dx.doi.org/10.9799/ksfan.2011.24.3.350

Antioxidant Activity and Properties Characteristics of Pound Cakes Prepare using Job's Tears(Coix lachryma-jobi L.) Chungkukjang Powder and Wheat Bran Powder  

Lee, Hye-Jeong (Dept. of Food & Nutrition, Gachon University of Medicine and Science)
Pak, Hee-Ok (Dept. of Food & Nutrition, Gachon University of Medicine and Science)
Jang, Jae-Seon (Dept. of Food & Nutrition, Gachon University of Medicine and Science)
Kim, Sung-Su (Korea Food Research Institue)
Han, Chan-Kyu (Korea Food Research Institue)
Han, Jae-Heung (Daehan Flour Mills Co., Ltd.)
Oh, Jae-Bok (Jyong Hye Han Cooking Academy)
Publication Information
The Korean Journal of Food And Nutrition / v.24, no.3, 2011 , pp. 350-361 More about this Journal
Abstract
A study was undertaken to examine the effect of the addition of job's tears(Coixlachryma-jobi L.) chungkukjang(soybeanfermented food) and wheat bran powder on quality attributes of pound cakes. Job's tears chungkukjang and wheat bran powder was added to the batter at a ratio of 10, 12.5 and 15% respectively. The antioxidant activity was estimated by DPPH free radical scavening activity, the total phenolic compounds content and flavonoid content in job's tears chungkukjang & wheat bran powder and pounds cakes. Antioxidative activity was highly correlated with the total phenolic and total flavonoids contents of job's tears chungkukjang and wheat bran pound cakes respectively(r=0.9671, r=0.8335). The quality characteristics of job's tears chungkukjang powder and wheat bran powder pound cakes were estimated in terms of the specific load volume, hardness, hunter value of crumb and crust and sensory quality of cakes. The specific volume were increased significantly with increasing substitution level of job's tears chungkukjang and wheat bran powder(p
Keywords
job's tears chungkukjang; wheat bran; pound cake; phenolic compounds; flavonoids content; quality characteristics;
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Times Cited By KSCI : 15  (Citation Analysis)
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