Antioxidative Activities and Quality Characteristics of the Aster scaber Bibimbap for Home Meal Replacement with Varied Blanching Pre-treatment

Choi, Su-Jin; Kim, Hae-Young

doi:10.7318/kjfc/2014.29.5.444

Journal of the Korean Society of Food Culture

2014

DOI: 10.7318/kjfc/2014.29.5.444

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Antioxidative Activities and Quality Characteristics of the Aster scaber Bibimbap for Home Meal Replacement with Varied Blanching Pre-treatment

Su-Jin Choi¹,

Hae-Young Kim²

Abstract: This study investigated the antioxidative activities and quality characteristics of Aster scaber Bibimbap as a home meal replacement with blanching (BASB) or without blanching (ASB) pretreatment. BASB samples at 5.0 g showed higher moisture, crude protein, and ash contents than the control (p<0.05). Color L, a, b-values of samples significantly decreased with increased content of Aster scaber powder (p<0.05). BASB samples showed lower hardness than ASB samples. BASB samples showed higher total phenolic content… Show more

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Cited by 4 publications

References 19 publications

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Optimization of Processing Conditions for the Production of Frozen Aster scaber

Choi¹,

Kim²,

Seon³

et al. 2018

Food Engineering Progress

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This study investigated the effects of blanching time (1-5 min), types of blanching solution (1% NaCl vs 1-3% sucrose), addition of packaging with blanching solution, and thawing methods (thawing in packaged versus depackaged units) on the qualities of frozen Aster scaber. As quality parameters, drip loss, moisture content, shear force, color, and sensory test were conducted. Aster scaber was blanched in 1% sucrose for 4 min and packaged with the same solution prior to freezing whereas frozen Aster scaber exhibited palatable quality when it was removed from the package and thawed in running water. Consequently, this study demonstrated that the optimized processing condition provided qualities like non-frozen control.

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Optimization of Processing Conditions for the Production of Frozen Aster scaber

Choi¹,

Kim²,

Seon³

et al. 2018

Food Engineering Progress

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Antioxidative Characteristics of Dried Type Sodium Reduced Chicken Bibimbap Using Dandelion Complex Extract Powder of AF-343 as a Home Meal Replacement

Byeon¹,

Kim

2015

Korean journal of food and cookery science

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Antioxidant and Antimicrobial Activities of Curcuma aromatica Salisb. with and without Fermentation

Ha¹,

Kim²

2016

KFCS

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Purpose: Curcuma aromatica Salisb., commonly known as turmeric, has long been used as a powerful health-promoting anti-inflammatory or antioxidant that supports cellular health of the human body. The objective of this study was to compare the antioxidant and antimicrobial activities of the samples with or without fermentation. Methods: Antioxidant activities of the samples were compared using total phenol, flavonoid contents, 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical scavenging activity and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. Antimicrobial activities were also examined using the paper disc method and minimum inhibitory concentration (MIC). Results: Organic acid content of the C. aromatica Salisb. fermented with Aspergillus oryzae (FCAS) showed a significantly higher value of 0.41% than that of the typical sample without fermentation (CAS) which showed a value of 0.27% (p<0.001). Total phenol and flavonoid contents of the CAS and FCAS did not show significant differences. However, ABTS cation radical scavenging activity and DPPH radical scavenging activity were significantly increased in the samples with fermentation (p<0.001, p<0.01), respectively. The samples of the disc showed inhibited growth of gram positive Bacillus cereus (FCAS 3.70 cm and CAS 2.73 cm) and Staphylococcus aureus (FCAS 2.70 cm and CAS 1.97 cm). MIC of the FCAS (0.25-0.50, 0.5-1.00 mg/mL) was higher than that of the CAS (1.00-2.00, 2.00-3.00 mg/mL), respectively. Conclusion: C. aromatica Salisb. with fermentation showed higher antioxidant and antimicrobial activities in this study. Thus we conclude that fermentation can be a helpful process for more effective application of C. aromatica Salisb. with fermentation in the health-promoting food industry.

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Antioxidative Activities and Quality Characteristics of the Aster scaber Bibimbap for Home Meal Replacement with Varied Blanching Pre-treatment

Cited by 4 publications

References 19 publications

Optimization of Processing Conditions for the Production of Frozen Aster scaber

Optimization of Processing Conditions for the Production of Frozen Aster scaber

Antioxidative Characteristics of Dried Type Sodium Reduced Chicken Bibimbap Using Dandelion Complex Extract Powder of AF-343 as a Home Meal Replacement

Antioxidant and Antimicrobial Activities of Curcuma aromatica Salisb. with and without Fermentation

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