열처리가 칡가루 및 이를 첨가한 백설기의 품질 특성과 산화방지활성에 미치는 영향

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 50; no. 1; pp. 83 - 91
• Main Authors: 염주희(Juhee Yeom), 서정희(Jeonghee Surh)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 2018; Korean Society of Food Science & Technology
• Subjects: Antioxidants; Dietary fiber; Flour; Heating; Moisture content; Phenolic compounds; Phenols; Physicochemical properties; Water content; heat; baekseolgi; flavonoid; arrowroot; antioxidant activity
• ISSN: 0367-6293; 2383-9635

Baekseolgi made with arrowroot flour (AF, 0 to 15% of rice flour) was steamed to examine the effect of heating on its antioxidant activity and physicochemical properties. Despite the presence of abundant dietary fiber and superior water-holding capacity of AF, moisture in baekseolgi was not significantly increased. This could partly be attributed to AF having 50% less moisture content than rice flour. Hence, hardness of baekseolgi was also not significantly altered. Total reducing capacity and flavonoid content of baekseolgi increased proportionally with the increase in AF addition. However, these values were lower than the predicted values calculated from the antioxidant activities of heated AF, which was more apparent in total reducing capacity. This indicated that the stability of non-phenolic reducing compounds in AF was lower than that of the phenolic compounds. Thermally processed baekseolgi made with 9% AF exhibited antioxidant activity without noticeable loss in the quality of the product.