블루베리와 녹차 분말 혼합 첨가가 열처리 가공식품인 백설기의 품질특성과 산화방지 활성에 미치는 영향

초록

Purpose: This study investigated whether the addition of a mixture of blueberry (BP) and green tea (GP) powders, that was prepared based on the taste offset between sourness and bitterness could improve the quality characteristics and antioxidant activity of a baekseolgi, a heat-processed food. Methods: Ten samples of baekseolgi were prepared with various combinations of BP (3, 5, 7%) and GP (0, 1, 2%) concentrations. The physicochemical properties and antioxidant activity of the baekseolgi samples were measured, and their correlation with BP and GP concentrations was analyzed. Results: The titratable acidity, pH, and color of the baekseolgi reflected the individual characteristics of the powders. Anthocyanin content ranged from 8.5~21.8 μg/g, constituting 1~7% of the total flavonoid content (232.2~590.2 μg/g), and correlated only with the amount of BP (ρ=0.934, p<0.001). However, the antioxidant activities including total reducing capacity (ρ=0.934), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (ρ=0.962), and metal-chelating activity (ρ=0.532) correlated well (p<0.001) only with the amount of GP, presumably due to the superior potency of catechins in GP. Conclusion: This study showed that adding a mixture of BP and GP to foods can enhance antioxidant activity, as BP allows the increased use of GP by offsetting its bitterness.

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