연잎 분말을 첨가한 타락죽의 이화학적 및 항산화 특성

Abstract

This study examines the physicochemical properties and antioxidant activities of Tarakjuk supplemented with varying amounts of lotus leaf powder (0%, 1%, 2%, 3%), to determine the optimal ratio of lotus leaf powder for establishing an appropriate method of preparing Tarakjuk. Increasing amount of lotus leaf powder resulted in decreasing the moisture content, with significantly lowest moisture content (62.37%) obtained in the 3% Tarakjuk group. Highest viscosity was determined in the control group, and showed a tendency to decrease with increasing lotus leaf powder supplementation. Increasing amounts of lotus leaf powder also resulted in increased spreadability. In the chromaticity test, L value (6.81) of the control group was significantly highest. The a values of the control group (—2.40) and 1% lotus leaf powder (—3.41) were higher than values obtained in the 2% (—6.13) and 3% (—6.72) groups. Compared to other groups, Tarakjuk supplemented with 3% lotus leaf powder showed significantly highest b value (13.85) and polyphenol content, and the highest flavonoid content. Both polyphenol and flavonoid contents of Tarakjuk showed an increasing tendency with increased amount of lotus powder addition, tereby indicating improved overall antioxidant function by increasing the DPPH radical scavenging activity. The sensory evaluation test revealed an increased acceptance for color and taste of Tarakjuk with increased amount of lotus leaf powder supplementation. The flavor value was significantly highest in the 3% lotus leaf powder group, whereas the viscosity of sensory evaluation was determined to be 2.78, 3.42, 3.17, and 3.36 in the control, 1%, 2%, and 3% supplementation groups, respectively. The overall value was significantly the highest with 3% lotus leaf powder supplementation. Taken together, our results indicate that addition of 3% lotus leaf powder for Tarakjuk is the optimal amount to satisfy both antioxidant properties and acceptance.