Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics and Antioxidant Activities of Rehmannia glutinosa JungKwa Prepared with Different Kinds of Sugars

당종류를 달리하여 제조한 지황정과의 품질특성 및 항산화성

  • Kim, Hyun Jeong (Department of Food & Nutrition, Chungnam National University) ;
  • Min, Sae Rom (Department of Food & Nutrition, Chungnam National University) ;
  • Kim, Mee Ree (Department of Food & Nutrition, Chungnam National University)
  • 김현정 (충남대학교 식품영양학과) ;
  • 민새롬 (충남대학교 식품영양학과) ;
  • 김미리 (충남대학교 식품영양학과)
  • Received : 2014.01.24
  • Accepted : 2014.02.19
  • Published : 2014.02.28
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Abstract

In this study, we have investigated the quality characteristics and antioxidant activities of Rehmannia glutinosa JungKwa (RJ) prepared with different types of sugars (sucrose, isomalto-oligosaccharide, honey or sorbitol). Moisture content was the highest in RJ with honey. The pH level was the highest in RJ with sorbitol, whereas the acidity is the highest in honey. The reducing sugar content is the highest in RJ with honey. The L and a values of Hunter color system showed the highest in RJ with honey, while the b value the highest in RJ with sorbitol. The hardness of texture profile analyses represented the lowest in RJ with sorbitol. Sensory results showed that RJ with sugar was the best in the sensory preference test. The total phenol content was the highest in RJ with honey, while the lowest in RJ with sorbitol. The antioxidant activity determined by $IC_{50}$ values of DPPH and hydroxy radical scavenging activities was the highest in RJ with honey. From these results, it was suggested that RJ with honey show the highest antioxidant activity.

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References

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