Quality Characteristics and Antioxidative Activities of Acorn Starch Mook Added Spirulina and Soy Protein
2012
Oh, H.L., Chungnam National University, Daejeon, Republic of Korea | Yang, K.H., Chungnam National University, Daejeon, Republic of Korea | Park, S.Y., Chungnam National University, Daejeon, Republic of Korea | Yoon, J.H., Chungnam National University, Daejeon, Republic of Korea | Shim, E.K., Chungnam National University, Daejeon, Republic of Korea | Lee, K.J., Seoil College, Seoul, Republic of Korea | Kim, M.R., Chungnam National University, Daejeon, Republic of Korea
This study evaluate the quality characteristics and antioxidative properties of acorn starch mook containing spirulina (0%, 0.5%, 1%, 1.5%) and soy protein (3%). The pH of acorn starch mook containing the spirulina and soy protein decreased with increasing amount of spirulina decrease in pH means an increase in acidity. In addition, the moisture content was 87%. The lightness of acorn starch mook containing spirulina and soy protein decreased with increasing amount of spirulina and soy protein. The L and a values of the Hunter color system were decreased significantly increasing spirulina content, and the b value increased. In contrast, with increasing spirulina and soy protein content, the L and a increased significantly and the b value. Texture analysis revealed higher hardness and springiness of acorn starch mook containing spirulina than the control. The total phenol content was highest in the acorn starch mook containing 1.5% spirulina and 3% soy protein. The antioxidant activities of the acorn starch mook containing spirulina and soy protein increased with increasing amount of spirulina and soy protein. The IC∧50 value of 1.5% spirulina and 3% soy protein was 166.2 mg/mL for DPPH. The results of the sensory test were best in the acorn starch mook containing 1% spirulina.
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