Potential anti-oxidative properties and quality characteristics of korean traditional rice cake added with pistachio (pistacia vera l.) as inner beauty material

Abstract

In modern society, interest in health is increasing, and more consumers are taking care of their health due to COVID-19. As a result, immunity enhancement and antioxidant foods help to promote health, and the intake rate is increasing. Therefore, the purpose of this study was to investigate quality characteristics and antioxidant activity by adding 0%, 3%, 6%, 9% and 12% pistachios to rice cake, a traditional Korean food. The moisture content and pH decreased as the amount of pistachio added and the chromaticity L and a values tended to decrease, but the b values increased. It was confirmed that the polyphenol, ABTS a DPPH significantly increased as the amount of pistachio added increased. As a result of confirming the functionality and overall preference, it is suggested that the 9% content is the best, and this experiment is expected to improve the quality of rice cake and improve the nutritional balance, so that it can become an antioxidant functional food. As far as we know, it is the first study to prove that pistachios and rice cakes are combined, suggesting that rice cakes with added pistachios, a physiologically active substance, are healthful foods.

Purchase Behavior According to the Development of Sustainable Pistachio (Pistacia vera L.) Rice Cake: For Korean Consumers

“…In order to inherit the heritage of rice cakes, it is necessary to maintain the traditional parts while focusing on nutrition, health, and eco-friendliness and continue to develop them. Antioxidant tests have revealed high amounts of polyphenols [18]. Therefore, pistachio rice cake is a sustainable food that contributes to the healthy life of present and future generations and minimizes environmental pollution, and is expected to influence consumers' purchasing behavior.…”

“…Kendall et al [16] found that a combination of parboiled rice and pistachios attenuated relative glycemic responses (RGRs). The particular rice used in Han et al [18] and parboiled rice have similar type of shape. Therefore, rice cakes made of rice and pistachio ingredients will improve blood sugar health in humans.…”

“…In particular, pistachio is rich in arginine, a type of amino acid that plays an important role in health by healing wounds, regulating blood pressure, and strengthening the immune system [30]. As a result of developing rice cakes with pistachios added and conducting antioxidant tests polyphenol content was found to be high [18]. Polyphenols are immunity-boosting components, and functional food components containing polyphenols help prevent pathogenic viral infections and improve immune system capabilities [31].…”