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

마카 추출액 첨가에 따른 시럽의 품질특성과 항산화성

  • 정해정 (대진대학교 식품영양학과) ;
  • 박한나 (대진대학교 식품영양학과) ;
  • 추영란 (대진대학교 식품영양학과) ;
  • 전인숙 (대진대학교 식품영양학과) ;
  • 강용수 (유진종합식품)
  • Received : 2009.12.22
  • Accepted : 2010.03.26
  • Published : 2010.04.30

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).

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