Effect of heating on the quality characteristics and antioxidant activities of Baekseolgi made with arrowroot flour

열처리가 칡가루 및 이를 첨가한 백설기의 품질 특성과 산화방지활성에 미치는 영향

  • Yeom, Juhee (Department of Food and Nutrition, Kangwon National University) ;
  • Surh, Jeonghee (Department of Food and Nutrition, Kangwon National University)
  • 염주희 (강원대학교 식품영양학과) ;
  • 서정희 (강원대학교 식품영양학과)
  • Received : 2017.09.09
  • Accepted : 2017.10.19
  • Published : 2018.02.28


Baekseolgi made with arrowroot flour (AF, 0 to 15% of rice flour) was steamed to examine the effect of heating on its antioxidant activity and physicochemical properties. Despite the presence of abundant dietary fiber and superior water-holding capacity of AF, moisture in baekseolgi was not significantly increased. This could partly be attributed to AF having 50% less moisture content than rice flour. Hence, hardness of baekseolgi was also not significantly altered. Total reducing capacity and flavonoid content of baekseolgi increased proportionally with the increase in AF addition. However, these values were lower than the predicted values calculated from the antioxidant activities of heated AF, which was more apparent in total reducing capacity. This indicated that the stability of non-phenolic reducing compounds in AF was lower than that of the phenolic compounds. Thermally processed baekseolgi made with 9% AF exhibited antioxidant activity without noticeable loss in the quality of the product.


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