Quality Evaluation of Cheongpomuk Added with Chlorella Powder

• 영문명: Quality Evaluation of Cheongpomuk Added with Chlorella Powder
• 발행기관: 한국식품보건융합학회
• 저자명: Nak Hyun CHOI Hye In JEONG Nam Yong CHUNG Mee Hye SHIN
• 간행물 정보: 『식품보건융합연구』제9권 4호, 1~10쪽, 전체 10쪽
• 주제분류: 복합학 > 과학기술학
• 파일형태: PDF
• 발행일자: 2023.09.30

영문 초록

This study examined the quality characteristics to evaluate the optimal mixing ratio of a chlorella powder in Cheongpomuk. The total polyphenol and total flavonoids contents of Cheongpomuk and chlorella powder was 279.90 ㎍/mL, 489.50 ㎍/mL and 48.79 ㎍ /mL, 687.85 ㎍/mL respectively. The DPPH free radical scavenging activities and ABTS radical scavenging activities of chlorella powder was 65.39%, 91.28% respectively. The L values (58.85∼26.23), a values (-0.44∼-5.84) of the Hunter's color values decreased and b value (-10.98 ∼4.12) increased significantly in proportion to the amount of chlorella powder. The total polyphenol contents (55.00∼734.20 ㎍/mL), total flavonoids contents (41.00∼88.29 ㎍/mL), DPPH free radical scavenging activities (35.10∼65.50%) and ABTS radical scavenging activities (50.29∼92.86%) of Cheongpomuk increased significantly in groups of chlorella powder. In the physical properties, the hardness (135.93∼103.93 g/㎠), chewiness (6.76∼3.76 g), springiness (4.92∼4.36 %), and gumminess (147.70∼94.23) of Cheongpomuk decreased significantly in proportion to the amount of chlorella powder. The Cheongpomuk containing 15% chlorella powder showed a high score with regard to color, flavor, moistness, chewiness and overall acceptance. The appropriate addition amount of chlorella powder for making Cheongpomuk is 15%. This study indicate that Cheongpomuk treated with chlorella powder had the highest functional component and antioxidant activity.

키워드

Cheongpomuk chlorella powder total polyphenol contents DPPH free radical scavenging activity ABTS radical scavenging activity