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Food Chem. 2016 May 15;199:590-6. doi: 10.1016/j.foodchem.2015.12.046. Epub 2015 Dec 12.

Improvement in antioxidant functionality and shelf life of yukwa (fried rice snack) by turmeric (Curcuma longa L.) powder addition.

Author information

  • 1Graduate School of Life Sciences and Biotechnology, Korea University, Seoul 136-701, Republic of Korea. Electronic address: limst@korea.ac.kr.
  • 2Department of Foodservice Management and Nutrition, Sangmyung University, Seoul 110-743, Republic of Korea. Electronic address: vividew@smu.ac.kr.

Abstract

The physico-chemical, oxidative and sensory characteristics of fried rice snack, yukwa with different amounts of turmeric powder (Curcuma longa) were investigated. The moisture content of the pallet ranged from 16.47% to 19.84%. After frying the pallet, a slight decrease in the degree of expansion was obtained with increasing turmeric powder content. The textural properties of yukwa were not changed until the turmeric powder content reached 5%; however, over 8% addition induced a decrease in the hardness and an increase in the crispiness. Oxidative deterioration was effectively inhibited by turmeric powder addition, and more turmeric powder in yukwa led to higher free radical scavenging activity. Based on the sensory characteristics, a 5% addition of turmeric powder was the most acceptable for the yukwa product. In the correlation results among variables, the moisture content of the pallet proved to be the most important factor for yukwa quality.

KEYWORDS:

Hardness; Moisture content; Oxidative properties; Turmeric powder; Yukwa

PMID:
26776012
DOI:
10.1016/j.foodchem.2015.12.046
[PubMed - indexed for MEDLINE]
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