→ 한국식품과학회지2017 ; 49(03): 296-303
Quality characteristics and antioxidant activities of pan-fried Hwajeon added with curcuma as a functional ingredient
강황을 첨가한 팬 프라잉 화전의 품질 특성과 산화방지활성
Areum Han and Jeonghee Surh*
Department of Food and Nutrition, Kangwon National University
강원대학교 식품영양학과
Curcuma powder, having a significantly higher electron donating ability than glutinous rice flour (p<0.001), was added into hwajeon at 0-5% concentrations. There was no significant difference in the moisture content of hwajeon depending on the curcuma content, which was attributed to a similar water-holding capacity of curcuma powder and glutinous rice flour when subjected to hot water. As the curcuma content increased, the redness of dough and hwajeon increased, and the lightness of hwajeon decreased to a higher degree than that of dough. With the addition of curcuma, hardness of hwajeon increased and its adhesiveness decreased, presumably due to the increased content of amylose relative to amylopectin. Sensory evaluation revealed that the strong flavor of curcuma was a negative determinant of the preference for hwajeon. Nevertheless, total reducing capacity and 2.2'-diphenyl-1-picrylhydrazyl radical scavenging activity increased in proportion to the curcuma content in hwajeon (p<0.001).
curcuma, hwajeon, water-holding capacity, sensory evaluation, antioxidant activity
한국식품과학회지 2017 Jun; 49(03): 296 - 303