Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Antioxidative Activities and Quality Characteristics of Gruel as a Home Meal Replacement with Angelica keiskei Powder Pre-treated by Various Drying Methods

전처리 건조 방법에 따른 간편가정식용 신선초죽의 항산화 효과와 품질 특성

  • Kim, Hae Young (Department of Food Science and Nutrition, Yongin University) ;
  • Choi, Su-Jin (Department of Food Science and Nutrition, Yongin University) ;
  • Ra, Ha-Na (Department of Food Science and Nutrition, Yongin University) ;
  • Lee, Jong-Eun (Department of Food Science and Nutrition, Yongin University)
  • 김혜영 (용인대학교 식품영양학과) ;
  • 최수진 (용인대학교 식품영양학과) ;
  • 라하나 (용인대학교 식품영양학과) ;
  • 이종은 (용인대학교 식품영양학과)
  • Received : 2014.01.17
  • Accepted : 2014.02.05
  • Published : 2014.02.28
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Abstract

This study investigated the antioxidative activities and quality characteristics of gruel as a home meal replacement with Angelica keiskei powder pre-treated by far-infrared radiation or freeze-drying methods. Far-infrared treated Angelica keiskei powder (F-IAP) showed significantly lighter, weaker green, and stronger yellow color values than powder subjected to freezedrying (FAP) (p<0.001). F-IAP showed higher total phenolic compound contents than that of the FAP. ABTS radical scavenging activity of F-IAP was 50.31%, which was significantly higher than that of FAP, at 43.51% (p<0.05). Color values of gruel significantly decreased with increased addition of Angelica keiskei powder (p<0.05). Gruels containing far-infrared treated Angelica keiskei powder (F-IAG) showed higher total phenolic compound contents as well as ABTS radical scavenging activities compared to the gruels containing freeze-dried Angelica keiskei powder (FAG). Gruels containing 5 g of Angelica keiskei powder showed 2.0 to 2.5 times higher antioxidant activities than those containing powder alone due to the presence of other ingredients with antioxidant activities such as black soybean or sweet pumpkin. In the results of sensory evaluation, F-IAG containing more than 5 g of Angelica keiskei powder had higher sweetness and roasted grain flavor, as well as lower bitterness and astringency compared to FAG. Sensory acceptance tests of all samples showed higher scores than 5.0 representing possibilities of successful development of gruels as a home meal replacement containing Angelica keiskei powder.

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