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http://dx.doi.org/10.7318/KJFC.2010.25.6.795

Antioxidant Activities of Riceyeotgangjung with Added Spirulina Powder  

Kim, Hyo-Jin (Department of Food & Nutrition, Chungnam National University)
Shim, Eun-Kyoung (Department of Food & Nutrition, Chungnam National University)
Kim, Hye-Ran (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 Culture / v.25, no.6, 2010 , pp. 795-800 More about this Journal
Abstract
The objective of this study was to develop high quality Riceyeotgangjung (RYG) with high antioxidant activity and a longer shelf-life. Spirulina (1, 2, and 3%) with added RYG was prepared, and antioxidant activities were examined under storage at $60^{\circ}C$ for 15 days. The total phenol content remaining in the spirulina with added RYG at 15 days of storage was much higher than that of fresh RYG without spirulina. The IC50 values for DPPH and hydroxyl radical scavenging activities decreased with increasing amounts of spirulina, whereas these values increased with storage time. TBA and peroxide values decreased with increasing amounts of spirulina. From these results, adding spirulina to RYG delayed lipid rancidity and prolonged shelf-life. Adding spirulina powder to RYG, which is a healthy functional food material, improved antioxidant activity and delayed deterioration during storage.
Keywords
spirurina; Riceyeotgangjung; antioxidant activity;
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Times Cited By KSCI : 9  (Citation Analysis)
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