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 Majakgwa with added Turmeric Powder

울금 분말 첨가가 매작과의 품질특성 및 항산화에 미치는 영향

  • Choi, Soo-Nam (Department of Culinary and Foodservice Management, Sejong University) ;
  • Youn, Soo-Bong (Department of Culinary and Foodservice Management, Sejong University) ;
  • Yoo, Seung-Seok (Department of Culinary and Foodservice Management, Sejong University)
  • Published : 2012.04.30
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Abstract

This study was carried out for the purpose of inquiring into the effects on shelf-life, quality characteristics and antioxidative activities of Majakgwa with regard to the use turmeric powder at varying concentrations in the recipe. Chemical composition analysis showed that the contents of crude fat, crude protein and carbohydrates are high in turmeric powder. With an increase of the amount of turmeric powder used in Majakgwa recipes, dough pH was higher than that of the control group. Antioxidative activities were the highest in the groups with 3% and 9% turmeric powder content, and the value increased largely after 12 days of storage. Excellent antioxidative activities were observed in the 6% turmeric content group. For recipes with turmeric contents of more than 15%, oxidation was accelerated from early on in storage. The hardness, brittleness and bitterness increased significantly with the increase of the turmeric content. The intensity, chromaticity, crunch and intensity of the surface colors, all increased significantly with the increase of turmeric content. The general preference ratings for Majakgwa with added turmeric was highest for the 9% content recipe. Over all Majakgwa recipes with 6~9% turmeric powder content were found to ideal.

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