아로니아 분말을 첨가한 콩다식의 품질특성 및 항산화 효과

Abstract

Quality Characteristics and Antioxidant Effects of Soybean Dasik with Added with Aronia (Aronia melanocarpa) Powder By. Hwang, Sunae Advisor : Prof. Lee, Jae-Joon, Ph.D. Major in Technology and Home-economics Education Graduate School of Education, Chosun University This study was to investigate the nutritional components and physiological activity of aronia (Aronia melanocarpa) powder (AP) and its practical application as a health beneficial food such as soybean Dasik. The quality characteristics of aronia powder are as follows. The moisture content was 9.00±0.06, the pH was 4.62±0.02, and the sugar content was 5.83±0.03 °Brix. The L, a, and b values of aronia powder was 34.18±0.70, 12.89±0.27 and 13.18±0.21, respectively. The extraction yield of the Aronia extract was 48.99±1.69, and the total polyphenol, total flavonoid, and anthocyanin contents were 169.53±0.23 mg TAE/g, 28.36±0.14 mg QE/g, and mg C3G/100g, respectively. DPPH and ABTS radical activities (IC50) of AP ethanol extracts was 1339.90 μg/mL and 184.51 μg/mL, respectively. The results of analyzing the quality characteristics and antioxidant effects of soybean Dasik prepared with different amounts (3, 6, 9, and 12%) of aronia powder are as follows. There was no significant difference in the moisture content of the soybean Dasik to which aronia powder was added. The pH value of soybean Dasik tended to decrease significantly, and the sugar content significantly increased as the amount of aronia powder added increased. As a result of measuring the color of soybean Dasik, as the ratio of aronia powder added increased, the L and b values tended to decrease, and the a value tended to increase. As a result of measuring the mechanical texture characteristics of soybean Dasik, hardnes, springiness, cohesiveness, chewiness, and gumminess tended to decrease as the amount of aronia powder added increased, but there was no difference in adhesiveness between the control group and the aronia powder additive groups. As a result of the sensory evaluation of soybean Dasik, aronia flavor, roughness, after taste, and chewiness tended to increase in proportion to the amount of aronia powder added, while the color and gloss tended to decrease. The overall preference was found to be superior to the control group except for the 12% addition group of aronia powder. The comprehensive and overall sensory evaluation results of soybean Dasik prepared with different aronia powder addition ratios were found to be the most preferred when 6% or 9% was added. The total flavonoid, total polyphenol, and total anthocyanin content in soybean Dasik also tend to increase as the amount of aronia powder added increased, indicating that aronia powder is effective in the oxidation stability of soybean Dasik. The DPPH and ABTS free radical erasure abilities of aronia powder-added soybean Dasik also tended to increase as the amount of aronia powder-added soybean Dasik increased. The results of the study indicate that soybean Dasik with up to 9.0% added aronia powder can be developed. Futhermore, as the total flavonoid, total polyphenol content, and total anthocyanin content of aronia powder itself increase, antioxidant ability is expected when producing the same functional food products as well as consuming soybean Dasik, and research and development in related fields should be carried out.