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Antioxidative Activities and Quality Characteristics of Steamed Roll with Added Ligularia fischeri (Ledeb.) Turcz. Powder
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 Title & Authors
Antioxidative Activities and Quality Characteristics of Steamed Roll with Added Ligularia fischeri (Ledeb.) Turcz. Powder
Sun, Yi-Ping; Jeong, Yi-Ji; Han, Young-Sil;
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 Abstract
Purpose: The purpose of this study was to investigate antioxidant activities and quality characteristics of the steamed roll added Ligularia fischeri (Ledeb.)Turcz. powder. Methods: Steamed roll were prepared with different amounts (0%, 0.5%, 1%, 1.5%, 2% to the flour quantity) of Ligularia fischeri powder. Results: As a result of measuring the normal component and the sugar content of the steamed roll added with Ligularia fischeri powder showed a tendency to increase as the added amount more significant increase (p<0.001). The pH of steamed roll significantly decreased with fermentation time (p<0.001) after again appeared a tendency to increased (p<0.001). The moisture of steamed roll were measured by significantly decreased as Ligularia fischeri powder content increased (p<0.001).The results of color value, L(lightness)and a(redness)values decreased with b (yellowness) increasing concentration of Ligularia fischeri powder (p<0.001). In texture analysis, gumminess, adhesiveness, cohesiveness, springiness decreased while chewiness and hardness increased as the amount of increasing concentration of Ligularia fischeri powder (p<0.001). According to the sensory evaluation, appearance, texture, moisture of 0.5% group received the highest score, color, flavor and overall acceptability were showed good results in 1% group (p<0.001). Concolusion: In summary, this study was considered that it can be manufactured as natural functional food that can sensory preference in 1%steamed roll added with Ligularia fischeri powder.
 Keywords
Ligularia fischeri;steamed roll;quality characteristics;antioxidative activity;
 Language
Korean
 Cited by
1.
Quality Characteristics of Noodles added with Moringa oleifera Leaf Powder, Journal of the East Asian Society of Dietary Life, 2017, 27, 3, 321  crossref(new windwow)
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