The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Antioxidative Activity and Texture Characteristics of Wanja-jeon with Soybean Powder

콩 완자전의 항산화 활성 및 물성 특성

  • Jang, Seri (Dept. of Food Science and Nutrition, Dong-A University) ;
  • Yang, Ming (Dept. of Food Science and Nutrition, Dong-A University) ;
  • Ahn, Su Mi (Dept. of Food Science and Nutrition, Dong-A University) ;
  • Park, Inshik (Dept. of Food Science and Nutrition, Dong-A University)
  • 장세리 (동아대학교 식품영양학과) ;
  • 양밍 (동아대학교 식품영양학과) ;
  • 안수미 (동아대학교 식품영양학과) ;
  • 박인식 (동아대학교 식품영양학과)
  • Received : 2013.10.30
  • Accepted : 2014.12.15
  • Published : 2015.02.28
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Abstract

This study was conducted to improve the quality of Wanja-jeon, a Korean traditional food utilizing beef. Antioxidative evaluation of the ingredients in Wanja-jeon showed that soybean powder was highest in DPPH, ABTS radical scavenging activities and in reducing power among the food ingredients tested. Since soybean powder demonstrated high antioxidative activity, beef was replaced with soybean powder in Wanja-jeon to increase the antioxidative activity. All antioxidative activities such as DPPH and ABTS radical scavenging activities as well as reducing power increased with increases in the amount of soybean powder replacing beef. In texture analysis, the hardness, chewiness and brittleness of Wanja-jeon were highest when beef was replaced with 20% soybean powder, whereas the springiness and cohesiveness of the Wanja-jeon were highest with 50% of the beef replaced with soybean powder. The Hunter's color L and b values were highest in Wanja-jeon with 50% soybean powder replacing beef, while the a value of the color was highest in Wanja-jeon with 30% soybean replacing beef.

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References

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