Browse > Article
http://dx.doi.org/10.9799/ksfan.2015.28.1.009

Antioxidative Activity and Texture Characteristics of Wanja-jeon with Soybean Powder  

Jang, Seri (Dept. of Food Science and Nutrition, Dong-A University)
Yang, Ming (Dept. of Food Science and Nutrition, Dong-A University)
Ahn, Su Mi (Dept. of Food Science and Nutrition, Dong-A University)
Park, Inshik (Dept. of Food Science and Nutrition, Dong-A University)
Publication Information
The Korean Journal of Food And Nutrition / v.28, no.1, 2015 , pp. 9-15 More about this Journal
Abstract
This study was conducted to improve the quality of Wanja-jeon, a Korean traditional food utilizing beef. Antioxidative evaluation of the ingredients in Wanja-jeon showed that soybean powder was highest in DPPH, ABTS radical scavenging activities and in reducing power among the food ingredients tested. Since soybean powder demonstrated high antioxidative activity, beef was replaced with soybean powder in Wanja-jeon to increase the antioxidative activity. All antioxidative activities such as DPPH and ABTS radical scavenging activities as well as reducing power increased with increases in the amount of soybean powder replacing beef. In texture analysis, the hardness, chewiness and brittleness of Wanja-jeon were highest when beef was replaced with 20% soybean powder, whereas the springiness and cohesiveness of the Wanja-jeon were highest with 50% of the beef replaced with soybean powder. The Hunter's color L and b values were highest in Wanja-jeon with 50% soybean powder replacing beef, while the a value of the color was highest in Wanja-jeon with 30% soybean replacing beef.
Keywords
soybean powder; Wanja-jeon; antioxidative activities; texture; color;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Allam O, Bahuaud D, Tache S, Naud N, Corpet DE, Pierre FH. 2011. Calcium carbonate suppresses haem toxicity markers without calcium phosphate side effect on colon carcinogenesis. Brit J Nutr 105:384-392   DOI
2 Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 181:1199-1200   DOI
3 Folin O, Denis W. 1912. On phosphotungastic-phospho-molybdic compounds as color reagents. J Biol Chem 12:239-249
4 Hayes RE, Bookwalter GN, Bagley EB. 1977. Antioxidant activity of soybean flours and derivatives-A review. J Food Sci 42:1527-1532   DOI
5 Hendrich SK, Lee W, Xu X, Wang HH, Murphy PA. 1994. Defining food component as new nutrient. J Nutr 124:1789-1792S
6 Hwang HS, Han BJ, Han BR. 1992. Korean Traditional Food. p. 354. Kyo Moon Sa, Seoul, Korea
7 Hwang JH. 2005. A study on the intake and preference for pan fried dishes. MS Thesis, Sookmyung Women's Univ. Seoul, Korea
8 Kim DH. 2009. Risk factors of colorectal cancer. J Korean Soc Coloproctol 25:356-362   DOI
9 Kinsella JE. 1979. Functional properties of soy proteins. J Am Oil Chem Soc 56:242-258   DOI
10 Lee HJ. 1998. Korean Food Culture. pp. 228-234. Shin Kwang Publishing Co., Seoul, Korea
11 Lee SW. 1990. Cultural History of Korean Cuisine. pp. 186-187. Kyo Moon Sa, Seoul, Korea
12 Lewin MH, Bailey N, Bandaletova T, Bowman R, Cross AJ, Pollaock J, Shuker DE, Bingham SA. 2006. Red meat enhances the colonic formation of the DNA adduct of $O^{6}$- carboxymethylguanine: Implication of colorectal cancer risk. Cancer Res 66:1859-1865   DOI
13 Messina M, Persky V, Setchell KDR, Branes R. 1994. Soy intake and cancer risk, A review of the in vitro and in vivo data. Nutr Cancer 21:113-131   DOI
14 Messina M. 1995. Modern applications for an ancient bean: soybeans and the prevention and treatment of chronic disease. J Nutr 125:567S-569S
15 Mittal GS, Usborne WR. 1985. Meat emulsion extender. Food Technol 39:121-130
16 Naim MB, Gestetner B, Zilkah S, Birk Y, Bondi A. 1974. Soybean isoflavones characterization determination and antifungal activity. J Agric Food Chem 22:806-810   DOI
17 Oyaizu M. 1986. Studies on products of browning reactions: antioxidative activities of products of browning reaction prepared from glucosamine. Jpn J Nutr 44:307-315   DOI
18 Paulsen HE, Prieme H, Loft S. 1998. Role of oxidative DNA damage in cancer initiation and promotion. Eur J Cancer Prevent 7:9-16
19 Pratt DE, Birac PM. 1979. Source of antioxidant activity of soybeans and soy products. J Food Sci 44:1720-1725   DOI
20 Re R, Pellegrini N, Proteggente A, Yang M, Riceevans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biol Med 26: 1231-1237   DOI
21 Record IR, Dreosit IE, Mclnerney JK. 1995. The antioxidant activity of genistein in vitro. J Nutr Biochem 6:481-485   DOI
22 Sangor MR, Pratt DE. 1974. Lipid oxidation and fatty acid change in beef combined with vegetables and textured vegetable protein. J Am Diet Assoc 64:268-270
23 Santarelli R, Pierre F, Corpet DE. 2008. Processed meat and colorectal cancer. A review of epidemiologic and experimental evidence. Nutr Cancer 60:131-144   DOI
24 Shon MY. 2007. Antioxidant and anticancer activities of glycine semen germinatum fermented with germinated black soybean and some bacteria. Korean J Food Preserv 14:538-544
25 Song HS. 2012. Antioxidant activity and quality characterization of wheat meat. Ph.D Dissertation, Dong-A Univ. Busan, Korea
26 Wei H, Cai Q, Rahn R. 1996. Inhibition of UV-light and fenton reaction-induced oxidative DNA damage by the soybean isoflavone genistein. Carcinogenesis 17:73-78   DOI
27 Wei H, Wei L, Frenkel K, Bowen R, Bames S. 1993. Inhibition of tumor promotor-induced hydrogen peroxide formation in vitro and in vivo by genistein. Nutr Cancer 20:1-12   DOI   ScienceOn