Quality Characteristics and Antioxidant Activity of Sulgidduk Prepared by Addition of Aronia Powder (Aronia melanocarpa)

황영란,; 황은선,

doi:10.9721/kjfst.2015.47.4.452

Cited by 20 publications

(3 citation statements)

References 23 publications

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“…It was reported that the total polyphenol content of rice cake without aronia powder was 4.55 mg GAE/g, but the total polyphenol content of rice cake without pistachio powder in this experiment was 40.00 μg GAE/g. Therefore, it was confirmed that there was about a 10-fold difference in the experimental results of this study (Hwang and Hwang, 2015). Another study confirmed the presence of total polyphenols in pistachios, and it was found that the phenol content was low when roasted (Abe et al, 2010).…”

Section: Analysis Of Total Phenol and Flavonoid Contents Insupporting

confidence: 78%

Potential anti-oxidative properties and quality characteristics of korean traditional rice cake added with pistachio (pistacia vera l.) as inner beauty material

Han

Kwon

2022

Emir J Food Agric

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In modern society, interest in health is increasing, and more consumers are taking care of their health due to COVID-19. As a result, immunity enhancement and antioxidant foods help to promote health, and the intake rate is increasing. Therefore, the purpose of this study was to investigate quality characteristics and antioxidant activity by adding 0%, 3%, 6%, 9% and 12% pistachios to rice cake, a traditional Korean food. The moisture content and pH decreased as the amount of pistachio added and the chromaticity L and a values tended to decrease, but the b values increased. It was confirmed that the polyphenol, ABTS a DPPH significantly increased as the amount of pistachio added increased. As a result of confirming the functionality and overall preference, it is suggested that the 9% content is the best, and this experiment is expected to improve the quality of rice cake and improve the nutritional balance, so that it can become an antioxidant functional food. As far as we know, it is the first study to prove that pistachios and rice cakes are combined, suggesting that rice cakes with added pistachios, a physiologically active substance, are healthful foods.

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Section: Analysis Of Total Phenol and Flavonoid Contents Insupporting

confidence: 78%

Potential anti-oxidative properties and quality characteristics of korean traditional rice cake added with pistachio (pistacia vera l.) as inner beauty material

Han

Kwon

2022

Emir J Food Agric

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“…As aronia cannot be harvested all year long and has a strong sour and astringent taste as compared to other berries, research is being conducted to add it to various processed Effects of different cultivated regions on bioactive compound content and antioxidant activity of aronia (Aronia melanocarpa) foods in the form of lyophilized powder or extract, instead of eating raw fruits (Hwang and Thi, 2014). Aronia cultivation is increasing, and research shows that ingestion of aronia is beneficial to health, adding aronia to various foods such as juice, yogurt, rice cakes, and cookies (Hwang and Hwang, 2015;Lee and Choi, 2016;Nguyen and Hwang, 2016). Although the development and demand for processed products containing aronia is increasing, few studies have been conducted to compare the antioxidant contents of aronia growing regions.…”

Section: Introductionmentioning

confidence: 99%

Effects of different cultivated regions on bioactive compound content and antioxidant activity of aronia (Aronia melanocarpa)

Hwang¹,

Lee²

2020

Korean J. Food Preserv.

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This study aimed to compare the bioactive substances and antioxidant activities of aronia grown in Korea and Poland, and thus to provide basic data for its future use as a processed food. The powders of three types of aronia, each from Korea and Poland, were extracted with distilled water and 80% ethanol at 25℃ and 80℃, respectively, and the total polyphenol, flavonoid, and anthocyanin contents were evaluated. Additionally, the antioxidant activities were compared with DPPH and ABTS radical scavenging activities and reducing power depending on the extraction temperature and extraction solvent. The total polyphenol content was higher in the 80% ethanol extracts than the water extracts, in the six samples from Korea and Poland. The total polyphenols and flavonoids were higher in water extracts at 80℃ than at 25℃, and at 80℃ in 80% ethanol. The anthocyanin content in the other five samples showed a similar tendency except for sample E, which had the highest anthocyanin content, based on 80% ethanol extract. The 80% ethanol extract showed higher antioxidant activity than water extract and in the aronia water extract, the antioxidant activity of the sample extracted at 80℃ was higher than that of the 25℃ extract at the same concentration. Based on these findings, it was confirmed that the antioxidative activity of Korea aronia was either similar to that of the Polish variant or was slightly higher.

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“…따라서 외국에서는 아로니아를 착즙 액이나 농축액으로 제조한 후에 다른 과실류와 혼합하여 주 스를 제조하거나, 천연색소 및 의약품의 원료로 이용하고 있 다 (Sidor 등, 2019;Tsuda, 2012). 국내에서도 아로니아를 첨 가한 설기떡, 스펀지케이크, 머핀, 쿠키, 잼 등 다양한 제품들 이 개발되고 있다(Hwang과 Hwang, 2015;Hwang과 Tai, 2014;Jang 등, 2018;Lee와 Choi, 2016;Park과 Chung, 2014 Aronia powder (3, 6 and 9%) was added based on the total weight of porridge. (Lee 등, 2005).…”

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Quality characteristics and antioxidant activity of rice porridge supplemented with aronia (Aronia melanocarpa) powder

Hwang¹

2021

Korean J. Food Preserv.

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This study was conducted to investigate the quality and antioxidant characteristics of rice porridge supplemented with 3%, 6%, and 9% Aronia melanocarpa (aronia) powder. The moisture content of the porridge was 80.41-80.84%, and no significant difference was observed between the control and porridge supplemented with 3-9% of aronia powder. The sugar content of the porridge increased, but pH and viscosity of the porridge decreased as the aronia content increased. Moreover, with respect to chromaticity determination, the L* and b* values decreased and the a* value increased as the aronia content increased. Of note, the total polyphenol, flavonoid, and anthocyanin contents also increased in the amount of aronia powder, compared to that in the control. The increase in the antioxidant activity measured by DPPH and ABTS radical scavenging activities and reducing power corresponded to the increase in the amount of aronia powder added as supplement. From the above results, the commercialization potential of the aronia-added porridge is considered to be positive. However, from the viewpoint of the astringency of aronia and the viscosity of the porridge, it is recommended that the content of aronia powder does not exceed 9% of the ratio of rice to maintain the quality of the porridge.

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Quality Characteristics and Antioxidant Activity of Sulgidduk Prepared by Addition of Aronia Powder (Aronia melanocarpa)

Cited by 20 publications

References 23 publications

Potential anti-oxidative properties and quality characteristics of korean traditional rice cake added with pistachio (pistacia vera l.) as inner beauty material

Potential anti-oxidative properties and quality characteristics of korean traditional rice cake added with pistachio (pistacia vera l.) as inner beauty material

Effects of different cultivated regions on bioactive compound content and antioxidant activity of aronia (Aronia melanocarpa)

Quality characteristics and antioxidant activity of rice porridge supplemented with aronia (Aronia melanocarpa) powder

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