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http://dx.doi.org/10.9721/KJFST.2022.54.4.414

Antioxidant activity and quality characteristics of Jeung-pyun containing Rudbeckia laciniata L. powder  

Yang, Eun Young (Departmen of Food and Nutrition, Sookmyung Women's University)
Kim, Myung Hyun (Departmen of Food and Nutrition, Sookmyung Women's University)
Han, Young Sil (Departmen of Food and Nutrition, Sookmyung Women's University)
Publication Information
Korean Journal of Food Science and Technology / v.54, no.4, 2022 , pp. 414-421 More about this Journal
Abstract
The purpose of this study was to evaluate the quality characteristics and antioxidant activity of Jeung-pyun containing 0, 2.5, 5, 7.5, and 10% Rudbeckia laciniata L. powder. In this study, increase in the content of Rudbeckia laciniata L. powder led to an increase in pH, hardness, adhesiveness, chewiness, and gumminess while moisture of Jeung-pyun had decreased. Scanning electron microscopy analysis showed that the pores in Jeung-pyun merged leading to a decrease in the number of pores, while the pore size increased along with the increase in R. laciniata L. content. In the sensory evaluation tests, Jeung-pyun with 5% R. laciniata L. powder showed the best results. Moreover, the antioxidant activity of Jeung-pyun increased with the addition of R. laciniata L. powder. Based on these results, we conclude that R. laciniata L. has good quality characteristics and antioxidant activity, making it a good ingredient for Jeung-pyun.
Keywords
Rudbeckia laciniata L.; Jeung-pyun; quality characteristics; antioxidant activity;
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