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http://dx.doi.org/10.3746/jkfn.2014.43.11.1724

Quality Characteristics and Antioxidant Activities of Peach Makphyun  

Shim, Eun Kyoung (Department of Food & Nutrition, Chungnam National University)
Kim, Hyun Jeong (Department of Food & Nutrition, Chungnam National University)
Kim, Mee Ree (Department of Food & Nutrition, Chungnam National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.43, no.11, 2014 , pp. 1724-1730 More about this Journal
Abstract
The objective of this study was to develop peach Makphyun, a kind of rice cake, added with peach and Makgeolli. The effects of peach paste (0, 5, 10, or 20%) on quality characteristics of Makphyun were evaluated during storage at $20{\pm}2^{\circ}C$ for 3 days. As the concentration of peach paste increased, pH decreased and acidity increased. Reducing sugar contents (%) increased with the amount of peach paste. Hunter color b (yellowness) value of rice cake increased with increasing amount of peach paste, whereas L (lightness) and a (redness) values decreased. Contents of total phenols increased with increasing amount of peach paste. Antioxidant activities such as DPPH and hydroxyl radical scavenging activities of peach Makphyun decreased with increasing amount of peach paste. The sensory evaluation results showed that overall preference of Makphyun containing peach paste content of 20% is higher than other groups.
Keywords
Backsulgi; peach; Makphyun; antioxidant activities;
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Times Cited By KSCI : 17  (Citation Analysis)
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