Antioxidant Activity and Quality Characteristics of Pork Patties with added Wasabia koreana Nakai Leaf Powder

Kim, Myunghyun

doi:10.7856/kjcls.2022.33.3.429

Cited by 1 publication

(1 citation statement)

References 27 publications

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“…The TPC and TFC of dried and air-fried bugak samples were significantly enhanced by the addition of WKNL and NGR superfine powders. As shown in Table 3, the addition of superfine WKNL leaf powder (3, 5%) increased the TPC and TFC of the dried bugak samples, However, among the air-fried bugak, TPC and TFC decreased in the 100:0:5- and phenolic content compared to the control (Kim, 2022). Additionally, according to Ertekin and Seydim (2018), drying increases the phenol content of apple slices.…”

Section: Total Polyphenol and Total Flavonoid Contentsmentioning

confidence: 88%

Characteristics of dried apple bugak (Korean traditional dried food) using superfine powders as coating materials

Iradukunda,

Kang

2023

Korean J. Food Preserv.

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Dried apple bugak, a traditional Korean dried food, was made using superfine powders of glutinous rice (GR), non-glutinous rice (NGR), and Wasabia koreana Nakai leaf (WKNL) as coating materials. This study aimed to determine the effect of coating sliced apples with superfine GR powders substitute with superfine NGR and WKNL powders at different ratios. Apple slices coated with superfine GR, NGR and WKNL powders were air-fried and compared with dried and air-fried apple bugak coated with superfine GR powders. The results showed that coating apple slices with superfine GR powders with the addition of superfine NGR and WKNL powders significantly increased oil absorption capacity and antioxidant activity but reduced viscosity, water absorption capacity, total polyphenol, total flavonoids contents, and improved color and structural improvements. Among all the samples, 80:20:5-treated (GR:NGR:WKNL) dried and air-fried bugak showed enhanced quality characteristics. Thus, the results suggested that coating apple slices by the substituting GR superfine rice powders with 10 or 20% of NGR and 3 or 5% of WKNL superfine powders produces good quality dried and air-fried bugak with nutritious characteristics.

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Section: Total Polyphenol and Total Flavonoid Contentsmentioning

confidence: 88%