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http://dx.doi.org/10.9724/kfcs.2016.32.2.147

Antioxidative Activities and Quality Characteristics of Steamed Roll with Added Ligularia fischeri (Ledeb.) Turcz. Powder  

Sun, Yi-Ping (Department of Food and Nutrition, Sookmyung Women's University)
Jeong, Yi-Ji (Department of Food and Nutrition, Sookmyung Women's University)
Han, Young-Sil (Department of Food and Nutrition, Sookmyung Women's University)
Publication Information
Korean journal of food and cookery science / v.32, no.2, 2016 , pp. 147-156 More about this Journal
Abstract
Purpose: The purpose of this study was to investigate antioxidant activities and quality characteristics of the steamed roll added Ligularia fischeri (Ledeb.)Turcz. powder. Methods: Steamed roll were prepared with different amounts (0%, 0.5%, 1%, 1.5%, 2% to the flour quantity) of Ligularia fischeri powder. Results: As a result of measuring the normal component and the sugar content of the steamed roll added with Ligularia fischeri powder showed a tendency to increase as the added amount more significant increase (p<0.001). The pH of steamed roll significantly decreased with fermentation time (p<0.001) after again appeared a tendency to increased (p<0.001). The moisture of steamed roll were measured by significantly decreased as Ligularia fischeri powder content increased (p<0.001).The results of color value, L(lightness)and a(redness)values decreased with b (yellowness) increasing concentration of Ligularia fischeri powder (p<0.001). In texture analysis, gumminess, adhesiveness, cohesiveness, springiness decreased while chewiness and hardness increased as the amount of increasing concentration of Ligularia fischeri powder (p<0.001). According to the sensory evaluation, appearance, texture, moisture of 0.5% group received the highest score, color, flavor and overall acceptability were showed good results in 1% group (p<0.001). Concolusion: In summary, this study was considered that it can be manufactured as natural functional food that can sensory preference in 1%steamed roll added with Ligularia fischeri powder.
Keywords
Ligularia fischeri; steamed roll; quality characteristics; antioxidative activity;
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Times Cited By KSCI : 22  (Citation Analysis)
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