The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Antioxidant Activity and Quality Characteristics of Mung Bean Starch Gel prepared with Persimmon Powder

감 분말을 첨가한 청포묵의 항산화 활성 및 품질특성

  • Choi, Hae-Yeon (Dept. of Food Service Management and Nutrition, Kongju National University)
  • 최해연 (공주대학교 식품과학부 외식상품학과)
  • Received : 2013.08.28
  • Accepted : 2013.10.31
  • Published : 2013.12.31
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Abstract

This study was conducted to investigate the effects of persimmon powder on the antioxidant activity and quality characteristics of mung bean starch gel. Mung bean starch gels were prepared with different amounts (0%, 1%, 3%, 5%, 7% and 9%) of persimmon powder. The antioxidant activity was estimated by the DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging activity and by the total phenolic acid content in the persimmon powder and mung bean starch gel. For analyzing the quality characteristics, syneresis, pH, color, texture profile analysis, and sensory evaluations were measured. The syneresis in the control group was higher than that in the treated group, but the mung bean starch gel prepared with 9% persimmon powder was higher than that of the control group (p<0.001). The pH, b values, total phenolic acid content, and DPPH free radical scavenging activity of mung bean starch gels significantly increased with increasing persimmon powder (p<0.001), while the L values and a values of the mung bean starch gels significantly decreased with increasing persimmon powder (p<0.001). In the texture profile analysis, the mung bean starch gel with 9% persimmon powder showed significantly lower levels of chewiness, gumminess, and cohesiveness (p<0.05). The hardness and springiness of the mung bean starch gel did not show any significant difference. The consumer acceptability score for the mung bean starch gel prepared with 7% persimmon powder ranked significantly higher than that for the other groups in overall preference, appearance, flavor, and color (p<0.05). From these results;we suggest that persimmon powder is a good ingredient for increasing consumer acceptability and the functionality of mung bean starch gel.

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References

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