The Korean Journal of Food & Health Convergence (식품보건융합연구)

Korea Food & Health Convergence Association (한국식품보건융합학회)
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Quality Evaluation of Cheongpomuk Added with Chlorella Powder

  • Nak Hyun CHOI (Dept. of Food Science & Service, College of Bio-Convergence, Eulji University) ;
  • Hye In JEONG (Dept. of Food Science & Service, College of Bio-Convergence, Eulji University) ;
  • Nam Yong CHUNG (Dept. of Food and Nutrition, Kyung-in Women's University) ;
  • Mee Hye SHIN (Dept. of Food Science & Service, College of Bio-Convergence, Eulji University)
  • Received : 2023.08.04
  • Accepted : 2023.09.05
  • Published : 2023.09.30
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Abstract

This study examined the quality characteristics to evaluate the optimal mixing ratio of a chlorella powder in Cheongpomuk. The total polyphenol and total flavonoids contents of Cheongpomuk and chlorella powder was 279.90 ㎍/mL, 489.50 ㎍/mL and 48.79 ㎍/mL, 687.85 ㎍/mL respectively. The DPPH free radical scavenging activities and ABTS radical scavenging activities of chlorella powder was 65.39%, 91.28% respectively. The L values (58.85~26.23), a values (-0.44~-5.84) of the Hunter's color values decreased and b value (-10.98 ~4.12) increased significantly in proportion to the amount of chlorella powder. The total polyphenol contents (55.00~734.20 ㎍/mL), total flavonoids contents (41.00~88.29 ㎍/mL), DPPH free radical scavenging activities (35.10~65.50%) and ABTS radical scavenging activities (50.29~92.86%) of Cheongpomuk increased significantly in groups of chlorella powder. In the physical properties, the hardness (135.93~103.93 g/㎠), chewiness (6.76~3.76 g), springiness (4.92~4.36 %), and gumminess (147.70~94.23) of Cheongpomuk decreased significantly in proportion to the amount of chlorella powder. The Cheongpomuk containing 15% chlorella powder showed a high score with regard to color, flavor, moistness, chewiness and overall acceptance. The appropriate addition amount of chlorella powder for making Cheongpomuk is 15%. This study indicate that Cheongpomuk treated with chlorella powder had the highest functional component and antioxidant activity.

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References

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