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 added with Fermented Turmeric Powder

발효울금 분말 첨가가 매작과의 품질특성 및 항산화에 미치는 영향

  • Choi, Soo-Nam (Department of Culinary and Foodservice Management, Sejong University) ;
  • Choe, Eun-Hui (Global Korean Culinary Arts, Suwon Science College) ;
  • Yoo, Seung Seok (Department of Culinary and Foodservice Management, Sejong University)
  • 최수남 (세종대학교 조리외식경영학과) ;
  • 최은희 (수원과학대학교 글로벌한식과) ;
  • 유승석 (세종대학교 조리외식경영학과)
  • Received : 2012.08.20
  • Accepted : 2013.03.11
  • Published : 2013.06.29
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Abstract

This study was carried out for the purpose of inquiring into the effects on shelf-life, quality characteristics, and antioxidant activities, of Majakgwa. This study also regards to the use fermented turmeric powder at varying concentrations in the recipe. The proximate composition of fermented turmeric powder, crude fat, carbohydrate, crude protein, and crude ash was decreased. Viewed division compared to the freeze-dried turmeric curcumin content was increased during fermentation due to the increase of mineral content. With an increased of the amount of fermented turmeric powder used in Majakgwa recipes, the pH of the dough was higher than that of the controlled group. The acid value of Maejakgwa was lowered down, and most effectively controled when adding Turmeric power by 3~6%, and the peroxide value shows high antioxidant ability from the initial storagr period when adding 6%. TBA value appears to have the highest antioxidant ability, when adding 6%, showing lower increasing rate than that of sample group added 0~3% Turmeric powder. When added 9% or more, however, it shows higher TBA value comparing with normal Maejakgwa, the reference group, which indicates on the contrary that the antioxidant ability is lowering. The bitter taste, exterior color, incense of Turmeric, solidity, and crispy level of Maejakgwa with fermented Turmeric powder have been increased significantly as per increase of fermented Turmeric powder, and the sample group added with 9% have shown the best result in the overall taste level. It is anticipated that adding 6~9% of fermented Turmeric powder can increase the storage capability to give the best taste level and effective antioxidant ability by minimizing the off-flavor and bitter taste, through the research as above, which would be the most appropriate blending ratio of Turmeric powder for producing Maejakgwa.

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