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Quality Characteristics and Antioxidant Activity of Syrup Added with Maca (Lepidium meyenii) Extract  

Chung, Hai-Jung (Department Food Science & Nutrition, Daejin University)
Park, Han-Na (Department Food Science & Nutrition, Daejin University)
Chu, Young-Ran (Department Food Science & Nutrition, Daejin University)
Jeon, In-Sook (Department Food Science & Nutrition, Daejin University)
Kang, Yong-Soo (Eue Gene General Food Ltd.)
Publication Information
Food Science and Preservation / v.17, no.2, 2010 , pp. 236-242 More about this Journal
Abstract
This study was conducted to develop a functional syrup by using maca extract. Five different levels (0%, 7%, 14%, 21%, 28%) of maca extract was added and the physicochemical properties were investigated. The pH of control syrup was lower than that of syrup added with maca extract. Viscosity increased with increasing amount of maca extract. Hunter L value decreased while b value increased as maca extract level increased. Results of consumer acceptance test revealed that no significant differences in flavor, sweet taste and overall acceptability were observed among samples. Therefore, it is suggested that maca extract can be incorporated into syrup up to 28% without depressing the quality. Total polyphenol content and DPPH radical, superoxide anion radical and hydroxyl radical scavenging tests were conducted in view of estimating the functionality of maca syrup. Results showed that incorporation of maca extract into syrup exhibited higher polyphenol content and DPPH radical and superoxide anion radical scavenging activity than control syrup (p<0.05).
Keywords
maca; syrup; polyphenol content; antioxidant activity;
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Times Cited By KSCI : 15  (Citation Analysis)
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