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

Seung Taik Lim, Jung Ah Han

Research output: Contribution to journalArticle

6 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)590-596
Number of pages7
JournalFood Chemistry
Volume199
DOIs
Publication statusPublished - 2016 May 15

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Keywords

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

ASJC Scopus subject areas

  • Food Science
  • Analytical Chemistry

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