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http://dx.doi.org/10.9799/ksfan.2014.27.1.001

Functional and Quality Characteristics of Glutinous Barley Jeung-pyun Added with Beet (Beta vulgaris L.) Powder  

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)
Publication Information
The Korean Journal of Food And Nutrition / v.27, no.1, 2014 , pp. 1-9 More about this Journal
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
beet; jeung-pyun; glutinous barley; quality characteristics; antioxidant;
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Times Cited By KSCI : 13  (Citation Analysis)
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