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돼지감자 분말 첨가 묵의 생리활성성분 분석 및 품질평가 KCI 등재

Physicochemical Analysis and Quality Characteristics of Jerusalem Artichoke and Mook Prepared with Jerusalem Artichoke Powder

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한국식품영양학회지 (The Korean Journal of Food And Nutrition)
한국식품영양학회 (The Korean Society of Food and Nutrition)
초록

This study was performed to investigate the physiological functionality of jerusalem artichokes and to define its antioxidant potential. The study also evaluated mook prepared with jerusalem artichokes powder as a new functional food for ameliorating Diabetes Mellitus. Regarding the chromaticity of mook prepared with jerusalem artichoke, lightness decreased as the amount of jerusalem artichoke increased (p<0.05), while the redness and yellowness values increased significantly (p<0.05). Regarding the mechanical properties, hardness, springiness, chewiness, gumminess, and cohesiveness decreased significantly as the amount of jerusalem artichoke increased (p<0.05). The total polyphenol and flavonoid contents of JA30 were 7.36 mg TAE/g and 2.15 mg RE/g, respectively, which were higher than those of the control group(3.50 mg TAE/g and 0.76 mg RE/g, respectively). The DPPH and ABTS scavenging abilities (IC50) for JA30 were 4.40 and 5.70 mg/mL, respectively, indicating a higher radical scavenging ability than the control group (7.59 and 7.24 mg/mL, respectively). The α-glucosidase inhibitory effect (IC50) of JA30 and the control group was 18.91 and 24.01 mg/mL, respectively. Based on the above-described results, mook containing jerusalem artichoke powder is expected to ameliorate diabetes with antioxidant activity, α-glucosidase inhibitory effect, and sensory factor. Also, it is believed that this functional material has the potential to improve health

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저자
  • 김미혜(경기대학교 대체의학대학원) | Mi-Hye Kim
  • 김혜연(경기대학교 대체의학대학원) | Hye-Yeon Kim
  • 한정순(서울교육대학교 평생교육원 독학사칼리지) | Jung-Soon Han
  • 지은희(가천대학교 약학대학) | Eun-Hee Ji
  • 김애정(경기대학교 대체의학대학원) | Ae-Jung Kim Corresponding Author