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http://dx.doi.org/10.11002/kjfp.2013.20.3.372

Antioxidant and quality characteristics of mungbean starch gel added with peach seed powder  

Ryu, Hyung Min (Department of Food and Nutrition, Inha University)
Jeon, Dae Kwang (Department of Food and Nutrition, Inha University)
Kim, Sang-A (Department of Food and Nutrition, Inha University)
Chung, Hyun-Jung (Department of Food and Nutrition, Inha University)
Publication Information
Food Science and Preservation / v.20, no.3, 2013 , pp. 372-378 More about this Journal
Abstract
The objective of this study was to evaluate the quality characteristics of mungbean starch gels that were prepared with different concentrations (0, 0.5, 1.0 and 1.5%) of peach seed powders (PSP), which exhibit antioxidant characteristics. Mungbean starch gel samples were prepared and subjected to quality characteristics such as moisture content, general components, color, texture profile analysis, total polyphenol contents, DPPH radical scavenging activity, and sensory qualities. The L-value and the a-value for color decreased significantly, whereas the b-value increased significantly as the PSP concentration increased (p<0.05). In the texture profile analysis, the mungbean starch gel with 1.5% PSP showed significantly lower degrees of hardness, cohesiveness, springiness, gumminess and brittleness (p<0.05). The total polyphenol content was highest in the 1.5% PSP to which mungbean starch gel was added, which also showed a higher than 70% DPPH radical scavenging activity level in a dose-dependent manner (p<0.05). In the sensory test of the mungbean starch gel, its sensory scores for flavor and taste were highest in the 0.5% PSP to which mungbean starch gel was added.
Keywords
peach seed powder; mungbean starch gel; antioxidant; quality characteristics;
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Times Cited By KSCI : 8  (Citation Analysis)
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