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http://dx.doi.org/10.20878/cshr.2017.23.3.004

Quality Characteristics and Antioxidant Effects of White Bean Paste added Aronia Powder  

Lee, Jeong-Ae (Division of Culinary Science, Howon University)
Publication Information
Culinary science and hospitality research / v.23, no.3, 2017 , pp. 29-37 More about this Journal
Abstract
This study investigated the physicochemical and sensory characteristics of white bean paste prepared with various amounts of aronia powder (as ratios of 0%, 2%, 4%, 6%, 8%, 10%). The result shows that the pH of white bean paste decreased significantly with the addition of aronia powder. From chromatography, the brightness, L-value was decreased by increasing the adding rate of aronia powder. The a-value of sample group adding 2% of aronia powder was the highest and that of sample group adding 8% was the lowest (p<0.01). Sample group adding 8% of aronia powder achieved the highest appraisal from many factors, such as springiness, cohesiveness, chewiness, brittleness, and adhesiveness. The total polyphenols and anthocyanin contents were proportionally increased with increasing the level of aronia powder added in white bean paste. The antioxidant activity measured by DPPH and NSA radical scavenging activities was significantly higher than control and increased proportionally to the aronia powder concentration. The result of sensory test shows that sample group adding 6% of aronia powder achieved the highest. Based on the above results, this study suggests that the addition of 6% aronia powder may be the best substitution ratio for white bean paste of the improvement of sensory preference and antioxidant.
Keywords
aronia powder; white bean paste; antioxidant activity; sensory; quality characteristics;
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Times Cited By KSCI : 14  (Citation Analysis)
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