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http://dx.doi.org/10.9724/kfcs.2014.30.1.076

Quality Characteristics and Antioxidant Activities of Rehmannia glutinosa JungKwa Prepared with Different Kinds of Sugars  

Kim, Hyun Jeong (Department of Food & Nutrition, Chungnam National University)
Min, Sae Rom (Department of Food & Nutrition, Chungnam National University)
Kim, Mee Ree (Department of Food & Nutrition, Chungnam National University)
Publication Information
Korean journal of food and cookery science / v.30, no.1, 2014 , pp. 76-83 More about this Journal
Abstract
In this study, we have investigated the quality characteristics and antioxidant activities of Rehmannia glutinosa JungKwa (RJ) prepared with different types of sugars (sucrose, isomalto-oligosaccharide, honey or sorbitol). Moisture content was the highest in RJ with honey. The pH level was the highest in RJ with sorbitol, whereas the acidity is the highest in honey. The reducing sugar content is the highest in RJ with honey. The L and a values of Hunter color system showed the highest in RJ with honey, while the b value the highest in RJ with sorbitol. The hardness of texture profile analyses represented the lowest in RJ with sorbitol. Sensory results showed that RJ with sugar was the best in the sensory preference test. The total phenol content was the highest in RJ with honey, while the lowest in RJ with sorbitol. The antioxidant activity determined by $IC_{50}$ values of DPPH and hydroxy radical scavenging activities was the highest in RJ with honey. From these results, it was suggested that RJ with honey show the highest antioxidant activity.
Keywords
Rehmannia glutinosa; JungKwa; kinds of sugar; antioxidant activity; quality characteristics;
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Times Cited By KSCI : 21  (Citation Analysis)
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