Abstract
Abstract This study investigated the antioxidative activities and quality characteristics of Aster scaber Bibimbap as a home mealreplacement with blanching (BASB) or without blanching (ASB) pretreatment. BASB samples at 5.0 g showed highermoisture, crude protein, and ash contents than the control (p<0.05). Color L, a, b-values of samples significantly decreasedwith increased content of Aster scaber powder (p<0.05). BASB samples showed lower hardness than ASB samples. BASBsamples showed higher total phenolic content and DPPH radical scavenging activity than ASB samples. BASB samplesshowed higher sensory values for color, savory aroma, savory flavor, and aftertaste than ASB samples. Except for glossiness,BASB samples showed higher sensory acceptance scores than ASB samples. Sensory acceptance tests of all samplesshowed high scores for ‘usually like’, representing the possibility of successful development of Bibimbap as a home mealreplacement, especially that containing blanching pre-treated Aster scaber powder.Key Words: Aster scaber, Bibimbap, antioxidant activity, sensory
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