Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지
DOI QR코드

DOI QR Code

Physiochemical and Physical characteristics of juak with acaiberry(Euterpe oleracea Mart.)

아사이베리(Euterpe oleracea Mart.)를 첨가한 전통주악의 이화학적·물리적 품질특성

  • Hwang, Su Young (Faculty of Food Service and Technology, Catholic University of Daegu) ;
  • Park, Geum Soon (Faculty of Food Service and Technology, Catholic University of Daegu)
  • 황수영 (대구가톨릭대학교 생명식품학부) ;
  • 박금순 (대구가톨릭대학교 생명식품학부)
  • Received : 2013.06.10
  • Accepted : 2013.10.30
  • Published : 2013.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

Acaiberry(Euterpe oleracea Mart.) was partially substituted from the formula for juak and the subsequent effects on the physiochemical and physical characteristics. And this study was carried out to standardize the recipe of acaiberry-juak. Acaiberry powder was added in 0(control), 1, 3 and 5% substitution ratios by weight per glutinous rice flour. Also, acaiberry puree was added in 3, 6 and 9% substitution ratios by weight water. The moisture contents showed juak with addition of acaiberry contents were lower then control. The diameter of the juak decreased with increasing levels of the added acaiberry powder and puree, whereas the height increased with increasing amount of the powder and puree. The Hunter colorimeteric L-values of the dough and acaiberry-juak decreased as the amount of acaiberry powder and puree increased. Hunter a and b-values both increased with increasing levels of the acaiberry powder and puree. Textural characteristics there were increase in hardness, springiness, chewiness as the amount of acaiberry powder and puree increased(p<.001). Cohesiveness were not significantly different as the level of acaiberry powder and puree increased(p<.001). The anti-oxidant capacity results, anthocyanin, DPPH radical scavenging activity, SOD-like activity, Nitrate-scavenging ability tended to increased by according to the addition acaiberry powder and puree(p<.001). As measured DSC, the onset temperature and enthalpy were accordingly increased during storage period as the acaiberry contents were higher then control. According to sensory evaluation results, the after swallowing, appearance, flavor, taste and texture of juak was acaiberry powder 1% and acaiberry puree 6% proper score is recorded. Overall acceptability of acaiberry juak powder 1%, puree 6% percent of the additives are also the highest mark in the sensory characteristics. Also aciberry powder addition of more than demonstrate a good reputation in the development juak will suggest more appropriate form of puree.

Keywords

References

  1. Alexander S. 2010. ACAI. Biosocial Publications. pp. 29-32, 77, 106-115
  2. Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 181: 1199-1200 https://doi.org/10.1038/1811199a0
  3. Choi YO, Kim GS, Park GS. 2009. Characteristics quality of juak with chrysanthemum indicum L.. J East Asian Soc Dietary Life 19(6): 935-942
  4. Jie K, Zhimin L, Tong W, Gitte J, Alexander S, Xianli W. 2010. Anti-oxidant capacities of flavonoids compounds isolated from acai pulp. Food Chemistry 122(3): 610-617 https://doi.org/10.1016/j.foodchem.2010.03.020
  5. Joung HS. 2004. Quality of characteristics of paeksulgis added powder of Opuntia Ficus indica var. Saboten. Korean J Soc Food Cookery Sci 20(6): 93-98
  6. Jung HS. 2002. Sensory characteristics and rheological change of kongdduk(soybean rice cake) depending on cooking, and packaging method. Korean J of Human Ecology 5(2): 55-74
  7. Kato H, Lee IE, Chuyen NV, Kim SB, Hayase F. 1987. Inhibition of nitrosamine formation by nondialyzable melanoidins. Agric Bio Chem 51(5): 1333-1338 https://doi.org/10.1271/bbb1961.51.1333
  8. Kim DS, Ahn BW, Yeum DM, Lee DW, Kim ST, Park YH. 1987. Degradation of carcinogenic nitrosamine formation factor by natural food components. Bull Korean Fish Soc 20(5): 463-468
  9. Kim HS. 2012. Quality characteristics and antioxidant activities of muffins with the aciberry(Euterpe oleracea Mart.) powder. Master thesis. The Sejong University of Korea. pp. 37-38
  10. Kim MA. 2000. Effect of flour and frying temperature on quality of gaeseong-juak(doughnut of waxy rice). Korean J Soc Food Sci 16(4): 316-320
  11. Kim SJ, Rhim JW, Lee LS, Lee JS. 1996. Extraction and characteristics of purple sweet potato pigment. Korean J Food Sci Technol 28(2): 345-351
  12. Lee BY, Kim NH, Kim SI, Kim SG, Kim JS, Surh JH. 2011. Preparation and characterization of physicochemical and sensory properties of hwajeon added with wild grape extract. Korean J Food Sci Technol 43(5): 588-596 https://doi.org/10.9721/KJFST.2011.43.5.588
  13. Lee HG, Jeong SS. 1995. Sensory and mechanical characteristics of woomegi dduck. Korean J Soc Food Sci 11(3): 237-243
  14. Lee SH, Park JE, Jang MS. 2003. Sensory and physical characteristics of hwajeun depended on the various levels of oil amounts and frying time. Korean J Soc Food Cookery Sci 19(6): 765-771
  15. Mang HY, Lee HG. 1988. A biblopgraphical study of dock(Korean rice cake). Korean J Dietray Culture 3(2): 162
  16. Marcason W. 2009. What is the acai berry and there health benefit J.Am. Diet. Assoc 109(11): 1968 https://doi.org/10.1016/j.jada.2009.09.017
  17. Marklund S, Marklund G. 1974. Involvement of the superoxide anion radical in the autoxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur J Biol Chem 47(3): 469-474 https://doi.org/10.1111/j.1432-1033.1974.tb03714.x
  18. Paik JE, Chun HJ. 1989. A study on juak as affected by adlay flour. Korean J Soc Food Sci 5(2): 19-25
  19. Park MK. 2007. Quality characteristics of strawberry jam containing sugar alcohols. Korean J Food Sci Technol 39(1): 44-49
  20. Patricia D, Spada S. 2009. Frozen fruit pulp of Euterpe oleracea Mart.(acai) prevents hydrogen peroxide-induced damage in the cerebral cortex, cerebellum, and hippocampus of rats. J Med food 12(5): 1084-1088jkpark@gachon.ac.kr https://doi.org/10.1089/jmf.2008.0236
  21. Veridiana R, Silke H, Elyana M, Florinda B, Peter W, Adriana M. 2008. Determination of anthocyanins from acerola and acai by HPLC-PDA-MS/MS. J Food Composition and Analysis 21(4): 291-299 https://doi.org/10.1016/j.jfca.2008.01.001
  22. Ward K.E.J, Hoseney R.C, Seib P.A. 1994. Retrogradation of amylopectin in from mazie and wheat starches. Creal Chem 71(2): 150-155
  23. Wu X, Beecher GR, Holden JM, Haytowitz DB, Gebhardt SE, Prior RL. 2006. Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption. J Agric Food Chem 54(11): 4069-4075 https://doi.org/10.1021/jf060300l

Cited by

  1. The Effect of 8 Weeks Walking Exercise and Acaiberry Ingestion on Inflammatory Markers in Middle age Women vol.12, pp.12, 2014, https://doi.org/10.14400/JDC.2014.12.12.643
  2. 아사이베리 분말 첨가 양갱의 품질 특성 vol.21, pp.6, 2013, https://doi.org/10.20878/cshr.2015.21.6.011
  3. 수경재배 인삼잎 첨가 개성주악의 항산화 활성 및 품질 특성 vol.30, pp.6, 2013, https://doi.org/10.9799/ksfan.2017.30.6.1191