Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics and Antioxidative Activities of Guavapyun Added Korean Guava Fruit Extract

한국산 구아바 열매 추출물을 첨가한 구아바편의 품질특성 및 항산화활성

  • Kim, Min-Ju (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Choi, Hae-Yeon (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Kim, Sun-Im (Nano Bio-resources Center, Sookmyung Women's University)
  • 김민주 (숙명여자대학교 대학원 식품영양학과) ;
  • 최해연 (숙명여자대학교 대학원 식품영양학과) ;
  • 김순임 (숙명여자대학교 나노바이오소재센터)
  • Received : 2010.03.25
  • Accepted : 2010.05.10
  • Published : 2010.06.30
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Abstract

This study was conducted to investigate the quality characteristics of guavapyun after the addition of different ratios of extract (0.25, 0.5, 0.75, 1.0%), non-extract and vitamin C. The quality if the pyun containing 0.5% of the guava fruit extract (guavapyun) and vitamin C was higher compared with the quality of the control pyun. In the results of the proximatecomposition, the content of water was high in the control pyun relative to the vitamin C pyun and guavapyun and the carbohydrate, ash, crude lipid and protein content was high in guavapyun. The sweetness, pH and color (L, a, b value) were very high in the samples. The texture, hardness, chewiness and gumminess were significantly high in the control pyun and the adhesiveness and cohesiveness were high in guavapyun. However, there were no significant differences in springiness between the control and the added samples. The total phenolic content was higher in guavapyun (23.57 mg GAE/100 g) than the control pyun (18 mg GAE/100 g) and vitamin C pyun(15.05 mg GAE/100 g). The antioxidant activities determined by the DPPH method and ABTS method was higher in guavapyun (41.37 mM TE/g, 15.35 mM TE/g) than the control pyun (4.43 mM TE/g, 2.17mM TE/g) and vitamin C pyun (11.33 mM TE/g, 4.51 mM TE/g). Using the FRAP method, guavapyun(9.06 mM TE/g) was shown to exhibit a stronger ferrous ion chelating activity than the control pyun (4.49mM TE/g) and vitamin C pyun (7.03 mM TE/g). Thus, the studied indigenous guavapyun was high in both antioxidative activity and total phenolic content.

Keywords

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