The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Antioxidant Activities and Quality Characteristics of Cracker Added with Ecklonia cava

감태 첨가 크래커의 항산화 활성 및 품질 특성

  • Yu, Min-Young (Dept. of Food and Nutrition, Sookmyung Women's University) ;
  • Han, Young-Sil (Dept. of Food and Nutrition, Sookmyung Women's University)
  • 유민영 (숙명여자대학교 식품영양학과) ;
  • 한영실 (숙명여자대학교 식품영양학과)
  • Received : 2018.09.10
  • Accepted : 2018.12.09
  • Published : 2018.12.31
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Abstract

Ecklonia cava which is a kind of phaeophyta and belongs to Laminariales Alariaceae is a perennial seaweed distributed over Jeju and Dokdo islands. The purpose of this study evaluate antioxidant activities of Ecklonia cava crackers. Crackers were prepared with different measurements (0, 2, 4, 6, 8 g) of Ecklonia cava; indicated as S1, S2, S3, S4 and S5, and are used to examine and compare antioxidant activities, and quality characteristics. Ecklonia cava powder was used, after being extracted with 70% ethanol in hot water and done in freeze dehydration. To examine antioxidant activities of Ecklonia cava and cracker, DPPH radical scavenging activity, total phenolic and reducing power were tested. Total phenolic content was 36.86 mg GAE/g. DPPH radical scavenging activity and reducing power showed good vitality as amounts of Ecklonia cava powder increased (p<0.001). pH level decreased as amounts of power increased. L (lightness) values and b (yellowness) values decreased with an increased concentration of Ecklonia cava powder (p<0.001), whereas (redness) values didn't show tendency. S5 indicated the lowest spreadness. According to sensory evaluation, S4 (6 g) was preferred the most in terms of color, flavor, taste, appearance, texture, and overall palatability. Results suggest that Ecklonia cava powder has antioxidant effect and is useful as a functional food resource.

Keywords

Table 1. Preperation of cracker added with different amount of Ecklonia cava

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Table 2. Quality characteristics of cracker added with different amount of Ecklonia cava

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Table 3. Sensory evaluation of cracker added with different amount of Ecklonia cava

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Table 4. Contents of DPPH radical scavenging activity, total phenolic, reducing power of cracker added with different amount of Ecklonia cava

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