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http://dx.doi.org/10.5657/KFAS.2017.0707

Quality Characteristics and Antioxidant Activities of Gruel Containing Saccharina japonica Powder  

Lee, Yeon-Ji (Department of Food Science and Biotechnology, Kunsan National University)
Kim, Won-Suk (Major in Pharmaceutical Engineering, Division of Bioindustry, Silla University)
Lee, Bae-Jin (Marine Bioprocess Co., Ltd.)
Jeon, You-Jin (Department of Marine Life Sciences, Jeju National University)
Kim, Yong-Tae (Department of Food Science and Biotechnology, Kunsan National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.50, no.6, 2017 , pp. 707-713 More about this Journal
Abstract
Saccharina japonica is a type of seaweed rich in dietary fiber, iodine, calcium, and selenium. We investigated the quality characteristics and antioxidant activities of gruel made with S. japonica powder, and identified the best ratio of powder to gruel to maximize its health effects. The gruel was prepared with rice, glutinous rice, GABA (${\gamma}-aminobutyric$ acid)-enriched sea tangle fermented in lactic acid (0.3%), and various amounts (0-10% gruel volume) of S. japonica powder. The pH, color, viscosity, spreadability, antioxidant activities, and sensory evaluation of the gruel were investigated. Spreadability and pH decreased, whereas viscosity and antioxidant activities increased, with increasing powder content. In addition, color lightness decreased significantly, whereas redness and yellowness increased. In sensory tests, color, aroma, and texture were rated highest for gruel with 5% powder. On the other hand, flavor and overall acceptability were considered optimal in gruel with 7% powder.
Keywords
Saccharina japonica; Gruel; Fermented sea tangle; Antioxidant activity; Physicochemical property;
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Times Cited By KSCI : 20  (Citation Analysis)
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