Quality Characteristics and Antioxidative Activities of Majakgwa with added Turmeric Powder

Abstract

This study was carried out for the purpose of inquiring into the effects on shelf-life, quality characteristics and antioxidative activities of Majakgwa with regard to the use turmeric powder at varying concentrations in the recipe. Chemical composition analysis showed that the contents of crude fat, crude protein and carbohydrates are high in turmeric powder. With an increase of the amount of turmeric powder used in Majakgwa recipes, dough pH was higher than that of the control group. Antioxidative activities were the highest in the groups with 3% and 9% turmeric powder content, and the value increased largely after 12 days of storage. Excellent antioxidative activities were observed in the 6% turmeric content group. For recipes with turmeric contents of more than 15%, oxidation was accelerated from early on in storage. The hardness, brittleness and bitterness increased significantly with the increase of the turmeric content. The intensity, chromaticity, crunch and intensity of the surface colors, all increased significantly with the increase of turmeric content. The general preference ratings for Majakgwa with added turmeric was highest for the 9% content recipe. Over all Majakgwa recipes with 6~9% turmeric powder content were found to ideal.

Quality characteristics of Maejakgwa with added Nelumbo nucifera leaf powder

“…지금까지 보고된 매작과 관련 연구로는 감가루 (14), 구기 자(15), 다시마 (16), 견과종실류 (17), 새우 분말 (18), 파래 (13), 쑥 분말 (19), 울금 (20) Samples are same as in Table 1. Samples are same as in Table 1.…”

Quality characteristics of a dumpling shell with Curcuma longa L. powder added

“…울금은 여러 가지 효능으로 인하여 한약재 자원으로서 부가가치가 높은 신약개발이나 식품산 업에 있어 매우 중요한 자원이 되고 있기 때문에 울금에 대한 체계적인 연구가 진행되고 있다. 울금을 이용한 국내 가공식품 관련 연구로는 울금 추출물 함유 저지방소시지 (5), 강황 추출물을 첨가한 두부의 항균효과 (6), 강황 추출물 이 쌀밥의 저장성에 미치는 효과(7), 울금가루를 첨가한 가락국수 (8), 울금 식빵(9), 울금 쿠키(10) 및 울금 매작과 (11) Control : no Curcuma longa powder added.…”