The Quality Characteristic and Antioxidant Properties of Saccharified Strawberry Gruels
2012
Kim, J.S., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Kim, J.Y., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Chang, Y.E., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea
We conducted this study to investigate the quality and antioxidant properties of saccharified strawberry gruel with different ratios of strawberry rice mash. Different samples of saccharified strawberry gruel with different ratios of strawberry puree were prepared, and the proximate composition, sweetness, pH, acidity, color difference, texture, free sugar, sensory evaluation, and physiological activities of the sample were measured. With increasing strawberry puree content, the proximate compositions, sweetness, and total acidity of the strawberry gruel increased, and pH decreased significantly (p less than 0.05). Saccharified strawberry gruel prepared with 15% to 45% strawberry puree displayed significantly lower viscosity. As the amount of strawberry puree increased, the L-value, and b-value decreased, whereas the a-value increased. The free sugar content of fructose, glucose, maltose, sucrose, and total free sugar increased significantly (p less than 0.05). Strawberry gruel with 30% added strawberry puree was the most preferred for, its color, flavor, taste, texture, and overall acceptability preference. With increasing strawberry puree content, the total polyphenol contents, total flavonoid contents, DPPH, and ABTS radical scavenging of strawberry gruel increased significantly (p less than 0.05). From these results, we found that adding 30% strawberry puree was the best way to make gruel with high sensory qualities.
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