This study investigated the effects of ginkgo nut powder on the antioxidant activity and quality characteristics of mung bean starch gel. Mung bean starch gels were prepared with different amounts of ginkgo nut powder (0, 1, 3, 5, and 7%). The antioxidant activity of ginkgo nut powder and mung bean starch gel was estimated through measuring DPPH free radical scavenging activity and total phenolic acid content. For analyzing quality characteristics several factors were considered: syneresis, pH, color, texture profile analysis, and sensory evaluations. In the results, syneresis in the treated group was higher than the control group. The pH, b values, total phenolic acid content, and DPPH free radical scavenging activity of mung bean starch gels also significantly increased with increasing ginkgo nut powder. In contrast, the L values and a values of mung bean starch gels significantly decreased with increasing ginkgo nut powder. In the texture profile analysis, the mung bean starch gels with 5% and 7% ginkgo nut powder showed significantly lower degrees of hardness, chewiness, and gumminess. On the other hand, cohesiveness was highest in the mung bean starch gels with 5% and 7% ginkgo nut powder. The consumer acceptability score for the mung bean starch gel prepared with 5% and 7% ginkgo nut powder ranked significantly higher than the other groups in flavor and taste. Overall, these results suggest that ginkgo nut powder is a good ingredient for increasing the consumer acceptability and functionality of mung bean starch gel.

This study was conducted to investigate the physicochemical properties of mung bean starch and the quality characteristics of mung bean starch gels supplemented with gelatin and isolated soy protein (0, 2, 5%) during storage at 5oC for 0, 24, 48, and 72 hours. The swelling power of mung bean starch supplemented with gelatin did not significantly change, whereas those supplemented with isolated soy protein (ISP) significantly increased. The solubility of mung bean starch supplemented with gelatin and ISP, however, significantly increased with increasing concentration. In addition, the soluble amylose and soluble carbohydrate of mung bean starch supplemented with gelatin and ISP significantly decreased with increasing concentration. In terms of pasting properties measured by the Rapid Visco Analyzer (RVA), the pasting temperature of mung bean starch supplemented with gelatin and ISP was not significantly different, whereas peak viscosity, minimum viscosity, final viscosity, breakdown, and consistency decreased. DSC thermograms showed that the onset temperature of mung bean starch supplemented with gelatin and ISP did not significantly change, whereas the enthalpy increased with the addition of 5% ISP. The lightness (L) and redness (a) of mung bean starch gels supplemented with gelatin, ISP, and without additives increased during cold storage, whereas the yellowness (b) decreased. The addition of gelatin and ISP suppressed changes in L, a and b of mung bean starch gel during cold storage. Synereses of mung bean starch gel supplemented with gelatin and ISP was lower than that without additives, with the addition of gelatin suppressing synereses more than ISP. The addition of gelatin and ISP also suppressed increases in hardness, chewiness, and gumminess of mung bean starch gels during cold storage. In the sensory evaluation, the addition of gelatin and ISP suppressed increases in hardness and brittleness of mung bean starch gels during cold storage. The addition of 2%, 5% gelatin and 2% ISP also suppressed a decrease in the overall acceptability of mung bean starch gels during 24-48 hr cold storage. Thus, the addition of 2-5% gelatin and 2% ISP to mung bean starch is appropriate for suppressing the quality deterioration of 24-48 hr coldstored mung bean starch gels.

본 연구에서는 여러 가지 생리활성을 가지고 있다고 알려 진 감을 활용하고자 감 분말을 0~9% 첨가한 청포묵을 제조 하여 감 묵의 항산화 활성 및 품질특성을 측정하였다. 감 분 말을 청포묵에 첨가한 경우, 시료의 첨가량에 비례하여 총 페 놀 화합물의 함량이 증가하였으며, DPPH 라디칼 소거능 또 한 감 분말의 첨가량에 따라 그 활성이 유의적으로 증가하는 결과를 나타내었다. 항산화 활성의 기능성과 함께 제품의 적 합성 판단을 위해 감 묵의 품질평가를 실시한 결과, 감 묵의 이수율은 대조군에 비해 감 분말 1~7% 첨가 묵의 이수율이 낮게 나타났으며, 감 분말 9% 첨가군은 대조군보다 높게 나 타났다. 감 묵의 pH는 감 분말 첨가량에 비례하여 증가하였 으며, 색도는 감 분말 첨가량이 증가할수록 L값과 a값이 낮아지고, b값이 높아지는 유의적인 차이를 나타냈다. 감 묵의 조 직감 측정 결과 견고성과 탄력성은 유의적인 차이가 없었으 며, 부착성은 7% 첨가군에서 가장 높게 나타났다. 씹힘성 및 검성에서는 9% 첨가군이 가장 낮은 수치를 나타내었고, 응집 성의 경우 시료 첨가량이 증가할수록 낮은 응집성을 보여주 었다. 감 묵의 기호도 검사에서 전반적인 기호도, 외관, 향, 색 등 대부분의 항목에서 감 분말 7% 첨가군이 높은 점수를 받았고, 특성 강도 검사에서는 투명도와 탄력성에서는 유의 적인 차이가 없었으며 단맛은 7%와 9% 첨가군이 유의적으 로 가장 강하다는 결과를 얻었다. 이러한 결과로 보아 감 분 말을 청포묵에 첨가하는 것은 감 묵의 항산화 활성과 기호도 를 증가시켜 청포묵의 가치를 높일 수 있을 것으로 사료되며, 청포묵 제조 시 항산화능이 높고, 기호도가 가장 좋았던 7% 감 분말을 첨가하는 것이 바람직할 것으로 생각된다.

This study was carried out to investigate the physicochemical properties of mung bean starch and the texture of cold-stored (5℃ for 0, 24, 48, and 72 hours) mung bean starch gels added with soy bean oil (0, 2, 4, 6%). The swelling power of mung bean starch added with soy bean oil did not significantly change, whereas solubility increased significantly. Soluble carbohydrate content of mung bean starch added with soy bean oil decreased without any significant differences, whereas soluble amylose content decreased significantly. In RVA viscosity, pasting temperature and peak viscosity of mung bean starch added with soy bean oil were not significantly different, whereas minimum viscosity decreased and breakdown and consistency increased significantly. In RVA viscosity, there were no differences according to concentration of soy bean oil. DSC thermograms show that onset temperature of mung bean starch added with soy bean oil did not significantly change, whereas the enthalpy increased in the case of 4% and 6% oil addition. Rupture properties of freshly prepared mung bean starch gels added with soy bean oil increased in the case of 2% and 4% oil addition, and oil addition to mung bean starch gels suppressed changes in rupture properties during cold storage. There were no significant differences in the texture of freshly prepared mung bean starch gels added with soy bean oil, whereas hardness, chewiness, and gumminess of cold-stored mung bean starch gels added with soy bean oil decreased. In the above textural charactristics, there were no differences due to concentration of soy bean oil. Thus, the addition of 2-4% soy bean oil to mung bean starch is appropriate for improving the quality characteristics of cold-stored mung bean starch gels.