This study investigated the quality characteristics and antioxidant activity of Yanggaeng made with different amounts of barley sprout powder. Barley sprout powder was incorporated into Yanggaeng at 0, 3, 6, 9, and 12% by weight based on total weight of red bean paste and barley sprout powder. The pH level of Yanggaeng reduced significantly on increasing the percentage of barley sprout powder (P<0.05). °Brix values of Yanggaeng produced varied from 3.07 to 3.17, but differences were not significant (P>0.05). In terms of color, the lightness values of the 12% barley sprout group were highest at 34.53 (P<0.05). Redness decreased, and yellowness and hardness, cohesiveness, gumminess, and chewiness increased significantly on increasing barley sprout powder percentage (P<0.05). In addition, total polyphenol, total flavonoid, DPPH radical scavenging activity, ABTS radical scavenging activity, and FRAP values also increased significantly (P<0.05). The study shows that barley sprouts have potential use as a functional material.
The objective of this study was to investigate the quality characteristics and antioxidant activities of dried radish teas based on pH, °Brix, Hunter's color value, browning degree, turbidity measurements, total polyphenol and total flavonoids contents, DPPH and ABTS scavenging activities, and FRAP values. Teas were processed by pan-roasting for different times (0, 3, 5, or 7 min, denoted as DRP0, DRP3, DRP5, and DRP7, respectively) or pressurized roasting (DRPP). DRPP had the lowest pH (4.66±0.02), and °Brix the lowest DRP0 (3.70±0.00). Regarding lightness, redness, and yellowness color values, DRPP had the lowest lightness (31.58±0.03), and DRP0 the lowest redness and yellowness (−0.27±0.03 and −0.97±0.04, respectively). DRPP had the highest browning degree and turbidity (3.49±0.00 and 0.26±0.00, respectively). Total polyphenol and total flavonoid contents, DPPH radical scavenging activity, ABTS radical scavenging activity, and the FRAP value of dried radish tea were significantly increased by pan-roasting. In conclusion, DRPP resulted in the highest antioxidant activities, presumably because of the effects of high pressure and temperature during manufacture.
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