Effects of pumpkin (Cucurbita moschata duch.) leaf powder on quality characteristics, antioxidant activities, and retarding retrogradation by shelf-life of sulgidduck (rice cake)

Ka Young Song, O. Hyeonbin, Yangyang Zhang, Ki Youeng Joung, Young Soon Kim

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

This study investigated quality characteristics, antioxidant activities, and retarding retrogradation of Sulgidduck, traditional rice cake of Korea, prepared using rice flour added with 0%, 1%, 2%, 3%, and 4% pumpkin leaf powder. Moisture content of pumpkin leaf Sulgidduck showed a tendency to increase in the 1% and 2% added group but decrease in the 3% and 4% added group. pH level significantly increased (4.50∼6.16) with an increase in content of pumpkin leaf powder (P<0.05). For color, as content of pumpkin leaf powder increased, L-value decreased and b-value increased. Hardness tended to increase with addition of pumpkin leaf powder except for the 1% added group. Springiness was not significantly different (P<0.05). Chewiness and adhesiveness increased according to addition level increase. Retarding retrogradation showed that the pumpkin leaf powder added group had a stronger effect compared to the control, whereas the 2% added group presented the most retarding retrogradation effect with the lowest Avrami exponent. Total phenols content and ABTS radical scavenging activity tended to increase as content of pumpkin leaf powder increased. Sensory properties by 7-point scale test showed that the 2% added group had the highest scores, whereas the 4% added group had the lowest scores. These results suggest that pumpkin leaf is considered as a good material to improve quality characteristics, antioxidant activities, and retarding retrogradation of Sulgidduck. The most appropriate proportion for the greatest effect of retarding retrogradation in Sulgidduck was considered to be 2%.

Original languageEnglish
Pages (from-to)1792-1798
Number of pages7
JournalJournal of the Korean Society of Food Science and Nutrition
Volume45
Issue number12
DOIs
Publication statusPublished - 2016 Dec 1

Fingerprint

rice cakes
Cucurbita moschata
Cucurbita
retrogradation
pumpkins
Powders
powders
shelf life
Antioxidants
antioxidant activity
leaves
Adhesiveness
rice flour
chewiness
Oryza
Phenols
Hardness
Flour
Korea
phenols

Keywords

  • Antioxidant activities
  • Pumpkin leaf powder
  • Quality characteristics
  • Retarding retrogradation
  • Sulgidduck

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

Cite this

@article{05a2587f26a84c5283d75d037f9d333f,
title = "Effects of pumpkin (Cucurbita moschata duch.) leaf powder on quality characteristics, antioxidant activities, and retarding retrogradation by shelf-life of sulgidduck (rice cake)",
abstract = "This study investigated quality characteristics, antioxidant activities, and retarding retrogradation of Sulgidduck, traditional rice cake of Korea, prepared using rice flour added with 0{\%}, 1{\%}, 2{\%}, 3{\%}, and 4{\%} pumpkin leaf powder. Moisture content of pumpkin leaf Sulgidduck showed a tendency to increase in the 1{\%} and 2{\%} added group but decrease in the 3{\%} and 4{\%} added group. pH level significantly increased (4.50∼6.16) with an increase in content of pumpkin leaf powder (P<0.05). For color, as content of pumpkin leaf powder increased, L-value decreased and b-value increased. Hardness tended to increase with addition of pumpkin leaf powder except for the 1{\%} added group. Springiness was not significantly different (P<0.05). Chewiness and adhesiveness increased according to addition level increase. Retarding retrogradation showed that the pumpkin leaf powder added group had a stronger effect compared to the control, whereas the 2{\%} added group presented the most retarding retrogradation effect with the lowest Avrami exponent. Total phenols content and ABTS radical scavenging activity tended to increase as content of pumpkin leaf powder increased. Sensory properties by 7-point scale test showed that the 2{\%} added group had the highest scores, whereas the 4{\%} added group had the lowest scores. These results suggest that pumpkin leaf is considered as a good material to improve quality characteristics, antioxidant activities, and retarding retrogradation of Sulgidduck. The most appropriate proportion for the greatest effect of retarding retrogradation in Sulgidduck was considered to be 2{\%}.",
keywords = "Antioxidant activities, Pumpkin leaf powder, Quality characteristics, Retarding retrogradation, Sulgidduck",
author = "Song, {Ka Young} and O. Hyeonbin and Yangyang Zhang and Joung, {Ki Youeng} and Kim, {Young Soon}",
year = "2016",
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AU - Song, Ka Young

AU - Hyeonbin, O.

AU - Zhang, Yangyang

AU - Joung, Ki Youeng

AU - Kim, Young Soon

PY - 2016/12/1

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N2 - This study investigated quality characteristics, antioxidant activities, and retarding retrogradation of Sulgidduck, traditional rice cake of Korea, prepared using rice flour added with 0%, 1%, 2%, 3%, and 4% pumpkin leaf powder. Moisture content of pumpkin leaf Sulgidduck showed a tendency to increase in the 1% and 2% added group but decrease in the 3% and 4% added group. pH level significantly increased (4.50∼6.16) with an increase in content of pumpkin leaf powder (P<0.05). For color, as content of pumpkin leaf powder increased, L-value decreased and b-value increased. Hardness tended to increase with addition of pumpkin leaf powder except for the 1% added group. Springiness was not significantly different (P<0.05). Chewiness and adhesiveness increased according to addition level increase. Retarding retrogradation showed that the pumpkin leaf powder added group had a stronger effect compared to the control, whereas the 2% added group presented the most retarding retrogradation effect with the lowest Avrami exponent. Total phenols content and ABTS radical scavenging activity tended to increase as content of pumpkin leaf powder increased. Sensory properties by 7-point scale test showed that the 2% added group had the highest scores, whereas the 4% added group had the lowest scores. These results suggest that pumpkin leaf is considered as a good material to improve quality characteristics, antioxidant activities, and retarding retrogradation of Sulgidduck. The most appropriate proportion for the greatest effect of retarding retrogradation in Sulgidduck was considered to be 2%.

AB - This study investigated quality characteristics, antioxidant activities, and retarding retrogradation of Sulgidduck, traditional rice cake of Korea, prepared using rice flour added with 0%, 1%, 2%, 3%, and 4% pumpkin leaf powder. Moisture content of pumpkin leaf Sulgidduck showed a tendency to increase in the 1% and 2% added group but decrease in the 3% and 4% added group. pH level significantly increased (4.50∼6.16) with an increase in content of pumpkin leaf powder (P<0.05). For color, as content of pumpkin leaf powder increased, L-value decreased and b-value increased. Hardness tended to increase with addition of pumpkin leaf powder except for the 1% added group. Springiness was not significantly different (P<0.05). Chewiness and adhesiveness increased according to addition level increase. Retarding retrogradation showed that the pumpkin leaf powder added group had a stronger effect compared to the control, whereas the 2% added group presented the most retarding retrogradation effect with the lowest Avrami exponent. Total phenols content and ABTS radical scavenging activity tended to increase as content of pumpkin leaf powder increased. Sensory properties by 7-point scale test showed that the 2% added group had the highest scores, whereas the 4% added group had the lowest scores. These results suggest that pumpkin leaf is considered as a good material to improve quality characteristics, antioxidant activities, and retarding retrogradation of Sulgidduck. The most appropriate proportion for the greatest effect of retarding retrogradation in Sulgidduck was considered to be 2%.

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