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http://dx.doi.org/10.3746/jkfn.2013.42.7.1065

Qualitative Characteristics and Antioxidant Activities of Buchimgaru Supplemented with Jerusalem Artichoke Powder  

Kim, Gi Chang (Dept. of Agro-Food Resources, NAAS, RDA)
Kim, Hye Sun (Dept. of Agro-Food Resources, NAAS, RDA)
Jo, In Hee (Dept. of Agro-Food Resources, NAAS, RDA)
Kim, Jin Sook (Dept. of Agro-Food Resources, NAAS, RDA)
Kim, Kyung Mi (Dept. of Agro-Food Resources, NAAS, RDA)
Jang, Young Eun (Dept. of Agro-Food Resources, NAAS, RDA)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.42, no.7, 2013 , pp. 1065-1070 More about this Journal
Abstract
This study evaluated the qualitative properties of Buchimgaru supplemented with JAP (Jerusalem Artichoke Powder). In Buchimgaru, JAP and wheat flour were mixed in ratios of 1:9 (10% JAP), 2:8 (20% JAP), and 3:7 (30% JAP). The values for texture profiles (hardness, chewiness, springiness, and cohesiveness) decreased when JAP was added to Buchimgae formulations. The fructan contents of Buchimgaru supplemented with 0, 10, 20, and 30% JAP were 1.52, 6.39, 10.50, and 13.71%, respectively. The total polyphenol content of Buchimgaru supplemented with JAP was significantly higher than Buchimgaru without JAP. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of Buchimgaru supplemented with 30% JAP was approximately 11 times greater than Buchimgaru without JAP. In the sensory evaluation (color, flavor, overall preference), Buchimgae supplemented with JAP showed higher sensory values than Buchimgae without JAP.
Keywords
Jerusalem artichoke; Buchimgaru; fructan; antioxidant;
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Times Cited By KSCI : 3  (Citation Analysis)
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