Antioxidative Effect and Quality Characteristics of Yukwa(Puffed Rice Snack) Made with Lycii fructus powder

Abstract

Yukwa(Puffed Rice Snack) is a popular Korean traditional fried rice snack. Lycii fructus was found that it has antioxidative characteristics. Therefore We are trying to make Yukwa added with Lycii fructus powder(LFP). The purpose of this study was to investigate the antioxidative effects and quality characteristics of Yukwa made with 0%, 3%, 5% and 7% LFP. The Yukwas were stored at 50¡É 40 days. Yukwa with 5% LFP had the highest pH value, density and volume compared with the other groups and control. Lightness decreased by the addition of LFP, while redness and yellowness increased. Texture measurement showed that hardness was the highest in the Yukwa with 7% LFP. The results of sensory evaluation showed that the Yukwa with 5% LFP was the best in appearance, taste and overall acceptability. The stability of Yukwa in lipid oxidation was determined by acid value(AV), peroxide value(POV) and thiobarbituric acid(TBA) value during the storage. As the storage time increased, the AV and TBA values of experimental and control group increased. The POV of experimental and control group increased up to 30 days and then decreased. The AV, POV and TBA value were the lowest in Yukwa with 5% LFP.