몰로키아 분말을 첨가한 양갱의 항산화 활성 및 품질 특성

Abstract

The main objective of this study was to prepare Yanggaeng added with molokhia powder as a functional food and to evaluate physicochemical properties, antioxidative activities, and quality characteristics. In addition, physicochemical properties and antioxidative activities for molokhia powder was investigated. Functional Yanggaeng was prepared with different ratio of molokhia powder (1, 3, 5, and 7%). The control group in the absence of molokhia powder was also prepared. Antioxidative activities of molokhia powder was examined using ethanol extract of molokhia powder. Results indicated that total polyphenol and total flavonoid contents of molokhia powder were 181.91±1.16 mg GAE/g and 23.91±0.31 mg QE/g, respectively. In addition, the results of DPPH radical and ABTS radical scavenging activity of ethanol extract of molokhia powder indicated that with increasing ethanol extract of molokhia powder contents (125, 250, 500, and 1,000 μg/mL), the scavenging activity was increased with the increase of their contents. From the results of physicochemical properties, we verified that water content and pH were 5.07±2.56% and 6.21±0.09, respectively. In addition, the results of colorimetric characteristic indicated that L-value, a-value, and b-value were 29.06±0.07, –2.89±0.03, and 14.25±0.06, respectively. Antioxidative activities of Yanggaeng added with molokhia powder was investigated using ethanol extract of Yanggaeng added with molokhia powder. Results indicated that total polyphenol and flavonoid contents was increased with the increase of molokhia powder contents. The results of DPPH radical and ABTS radical scavenging activity of Yanggaeng added with molokhia powder indicated that the scavenging activity was increased with increasing molokhia powder contents. Quality characteristics was evaluated by comparison between control and added group. Result of water content indicated that the water content of control group was 49.80±1.08%, and the water content of added group was within the range of 48.07±1.21∼49.52±0.45%. From the results, it could be confirmed there was no statistical significance between control and added group. In addition, pH value of Yanggaeng added with molokhia powder tended to decrease with increasing the addition of molokhia powder contents. Brix of Yanggaeng added with molokhia powder was highest at 4.10±0.10°Brix for Yanggaeng with the addition of 1% molokhia powder, and control group was 3.80±0.10°Brix, resulting the lowest value. Brix of Yanggaeng with the addition of 3, 5, and 7% molokhia powder was not difference in large value, but the degree of brix value was increased slightly with increasing molokhia powder content. From the results of colorimetric characteristic, it could be confirmed that the L-value decreased significantly with the increase of molokhia powder content. The a-value was the lowest value (-1.49±0.08) for Yanggaeng with the addition of 1% molokhia powder, and it was found to increase significantly in the other groups (0, 3, 5, and 7%). In addition, the b-value showed the lowest value (3.81±0.18) for control group, and it was found to decrease significantly in added groups. Results of texture analysis indicated that with the increase of molokhia powder content, hardness, cohesiveness, fracturability, and chewiness increased, whereas adhesiveness and springiness decreased. Considering the above results, molokhia has an antioxidant effect due to contain various biologically active substance. In addition, Yanggaeng added with molokhia powder shows antioxidant activity because biologically active substance of molokhia are stably maintained during the process of preparation of Yanggaeng by adding molokhia powder. Therefore, it can be suggested that Yanggaeng added with molokhia powder is a possibility of application of a functional food.