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http://dx.doi.org/10.9799/ksfan.2013.26.1.092

Quality Characteristics and Antioxidant Activity of Gaeseong-Juak prepared with Prunus yedoensis Matsumura Extract  

Joo, Shin-Youn (Dept. of Food and Nutrition, Sookmyung Women's University)
Publication Information
The Korean Journal of Food And Nutrition / v.26, no.1, 2013 , pp. 92-100 More about this Journal
Abstract
This study investigated the quality and antioxidative properties of a Korean fried rice cake, Gaeseong-Juak (doughnut of waxy rice) added with Prunus yedoensis Matsumura (PYM) extract, vitamin C and BHT. Gaeseong-Juak was prepared by adding PYM extract at 0, 0.5, 1, and 2% of waxy rice powder. The moisture contents of Gaeseong-juak added with PYM extract varied between 17.50% and 21.70%. Among the samples, the lowest moisture content was 2% Gaeseong-juak added with PYM extract. The contents of the samples obtained from crude protein, crude fat, crude ash were 4.47~4.73, 11.15~12.50, and 0.73~0.82%, respectively. The as the content of PYM extract increased, L-values significantly decreased while a-value and b-value significantly increased (p<0.001). The texture profile analysis of the Gaeseong-Juak was not significantly different at the samples. In the sensory test, the sample containing 0.5% PYM extract obtained good scores. The antioxidative effect of the Gaeseong-Juak significantly increased as the addition level increased, compared to the original Gaeseong-Juak (p<0.001). From these results, we suggest that PYM is a good ingredient for increasing the consumer acceptability and the functionality of Gaeseong-Juak.
Keywords
antioxidant activity; Prunus yedoensis Matsumura; Gaeseong-juak; quality characteristics;
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