Quality Characteristics and Antioxidant Activities of Yaksik Containing Various Amount of Turmeric (Curcuma longa L.) Powder

강황 분말을 첨가하여 제조한 약식의 품질 특성 및 항산화 활성

  • Min, Sook Hee (Department of Nutrition and Culinary Science, Hankyong National University) ;
  • Hwang, Eun-Sun (Department of Nutrition and Culinary Science, Hankyong National University)
  • 민숙희 (한경대학교 영양조리과학과) ;
  • 황은선 (한경대학교 영양조리과학과)
  • Received : 2016.09.30
  • Accepted : 2017.01.21
  • Published : 2017.02.28


The objective of this study was to determine the quality characteristics and antioxidant activities of Yaksik prepared with different amounts of turmeric powder. Turmeric powder was incorporated into Yaksik at different levels containing 1.7, 2.8, and 3.9% based on the total weight of ingredients. Moisture contents of Yaksik were 41.45~44.93% and increased with higher amount of turmeric powder. Ash and crude lipid contents did not show any significant differences between control and samples. The control group showed higher sweetness and lower pH than the other groups, and sweetness decreased and pH increased upon addition of turmeric powder. In the chromaticity determination, L value decreased while a and b values increased as turmeric powder increased. The total polyphenol and flavonoid contents proportionally increased with levels of turmeric powder. The antioxidant activities measured by DPPH and ABTS radical scavenging activities as well as reducing power were significantly higher than those of the control and proportionally increased as turmeric powder increased. In the sensory evaluation, control and Yaksik made with 1.7% addition of turmeric powder showed the highest preference in terms of color, taste, texture, and overall acceptance. These results suggest that turmeric powder may be a useful ingredient in Yaksik to improve quality and sensory properties.


Supported by : 한국연구재단


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