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

복숭아 씨앗 분말을 첨가한 청포묵의 항산화 기능 및 품질 특성

  • 류형민 (인하대학교 식품영양학과) ;
  • 전대광 (인하대학교 식품영양학과) ;
  • 김상아 (인하대학교 식품영양학과) ;
  • 정현정 (인하대학교 식품영양학과)
  • Received : 2013.05.03
  • Accepted : 2013.06.05
  • Published : 2013.06.30


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.


Supported by : 인하대학교


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