• Journal of Food Hygiene and Safety
• /
• v.37 no.5
• /
• pp.339-346
• /
• 2022

This study was performed to investigate the quality characteristics and antioxidant activity of black soybean Sunsik product with functional food ingredients and functional labeling system. We prepared black soybean Sunsik (BS) containing black beans, cereals, and vegetables. Black soybean Sunsik with nondigestible maltodextrin and calcium lactate (BSN) was prepared by adding non-digestible maltodextrin and calcium lactate to the base recipe to apply a functional labeling system. The particle size in BS was 118.00 ㎛, whereas BSN was 127.00 ㎛. The respective L, a, and b color values of BS were 73.25, 2.36, and 14.21. The respective L, a, and b values of BSN were 73.21, 2.36, and 14.31. The respective water retention capacities of BS and BSN were 241.67% and 216.33%. No significant difference was observed between BS and BSN in the three physicochemical properties described above. However, the pH of BSN was 5.45, which was significantly lower than that of BS. The total respective phenolic contents of BS and BSN were 1.75 mg GAE/g and 1.61 mg GAE/g, and total respective flavonoid contents of BS and BSN were 6.36 mg RE/g and 5.95 mg RE/g. The antioxidant capacities of BS and BSN were compared via assays of DPPH and ABTS radical scavenging activities, FRAP, and reducing power. The antioxidant activities of BS and BSN increased in a dose-dependant manner. No significant difference between BS and BSN was observed in any measure of antioxidant capacity. These results suggested that the addition of functional food ingredients (non-digestible maltodextrin and calcium lactate) did not affect the quality characteristics and antioxidant activity of black soybean Sunsik.