Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Gastrodia elata Extract Glutinous Rice Porridge Jochung and Principal Component Analysis of Antioxidant Activity

천마추출액을 이용한 찹쌀죽 조청의 다변량 분석기법을 통한 항산화 활성 및 품질 특성

  • Lee, Ki-Won (Dept. of Biological Engineering, Konkuk University) ;
  • Kim, Du-Yeon (Dept. of Biological Engineering, Konkuk University) ;
  • Lee, Mi-Young (Dept. of Food & Nutrition, Jangan University)
  • 이기원 (건국대학교 공과대학 생물공학과) ;
  • 김두연 (건국대학교 공과대학 생물공학과) ;
  • 이미영 (장안대학교 건강과학부 식품영양과)
  • Received : 2015.07.27
  • Accepted : 2015.09.18
  • Published : 2015.12.31
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Abstract

This study was performed to investigate the effects of Gastrodia elata extract on the quality characteristics of glutinous rice porridge Jochung saccharide by barley malt. Glutinous rice porridge Jochung contatining 0%, 5%, 10%, 15%, 20% of Gastrodia elata extract were produced. Soluble solid contents and pH increased as content of Gastrodia elata extract increased. Free acidity contents were 24.87 meq/kg (control) and 25.67~42.03 meq/kg (GR2~GR5) (p<0.001 among samples). There was significant total phenolics and TEAC obtained for antioxidant activity of Gastrodia elata extract Jochung samples. Increased the ratio of Gastrodia elata extract in Jochung tended to decrease the color value. Results show Jochung containg less than 15% Gastrodia elata extract resulted in the highest scores for quality characteristics and sensory evaluation. Correlations between antioxidant activity and parameters were found to be statistically significant.

Keywords

References

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