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http://dx.doi.org/10.7318/KJFC/2014.29.3.270

Antioxidant Effect of Taraxacum officinale on Quality Characteristics of Yukwa containing Taraxacum officinale during Storage  

Kim, Kyung-Mi (National Academy of Agricultural Science, RDA)
Chang, Young-Eun (National Academy of Agricultural Science, RDA)
Lee, Jae-Joon (Department of Food and Nutrition, Chosun University)
Oh, Hee-Kyung (Department of Food and Nutrition, Jangan University)
Publication Information
Journal of the Korean Society of Food Culture / v.29, no.3, 2014 , pp. 270-277 More about this Journal
Abstract
This study investigated the antioxidant effect of Taraxacumofficinale on the qualitycharacteristics of Yugwa during storage. Total polyphenol content was higher than total flavonoid content. DPPH radical scavenging activity and antioxidative index of Taraxacum officinale ethanol extracts were significantly (p<0.05) lower compared with those of Vit.C, whereas they were similar with those of BHA. The L, a, and b levels of Yugwa significantly (p<0.05) decreased with increasing amount of Taraxacum officinale powder; 6% Taraxacum officinale powder showed the lowest L and b levels. Hardness was unaffected by Taraxacum officinale content during the storage period. Brittleness of Yugwa was significantly (p<0.05) lower in control, 1.5%, and 6% Taraxacum officinale powder, whereas 3% Taraxacum officinale powder showed no significant differences during storage. Peroxide value significantly decreased in 3% and 6% Taraxacum officinale powders compared to those of control and 1.5% Taraxacum officinale powder after 4 weeks of storage. Taste, flavor, and crispness showed significant (p<0.05) differences according to Taraxacum officinale concentration. In conclusion, addition of 3~6% Taraxacum officinale powder provides beneficial effects in terms of storage life of Yugwa without any detrimental effects on quality characteristics.
Keywords
Taraxacum officinale; Yugwa; quality characteristics; storage period; antioxidant ability;
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