강황을 첨가한 팬 프라잉 화전의 품질 특성과 산화방지활성

초록

Curcuma powder, having a significantly higher electron donating ability than glutinous rice flour (p<0.001), was added into hwajeon at 0-5% concentrations. There was no significant difference in the moisture content of hwajeon depending on the curcuma content, which was attributed to a similar water-holding capacity of curcuma powder and glutinous rice flour when subjected to hot water. As the curcuma content increased, the redness of dough and hwajeon increased, and the lightness of hwajeon decreased to a higher degree than that of dough. With the addition of curcuma, hardness of hwajeon increased and its adhesiveness decreased, presumably due to the increased content of amylose relative to amylopectin. Sensory evaluation revealed that the strong flavor of curcuma was a negative determinant of the preference for hwajeon. Nevertheless, total reducing capacity and 2.2'-diphenyl-1-picrylhydrazyl radical scavenging activity increased in proportion to the curcuma content in hwajeon (p<0.001).

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