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Quality Characteristics of Yakgwa by the Addition of Bitter Buckwheat Flour

2023; Culinary Society of Korea; Volume: 29; Issue: 11 Linguagem: Inglês

10.20878/cshr.2023.29.11.004

2466-1023

Chae-Yeon Kim, So-Hee Lim, Hee-Won Jang, Jinyong Jung, Jung Hoan Kim,

GABA and Rice Research

This study was conducted to evaluate the availability of bitter buckwheat as a functional food material by manufacturing Yakgwa with bitter buckwheat flour in a ratio of 10%, 20%, and 30%. The physicochemical properties, antioxidant activity, and sensory evaluation of the Yakgwa sample were investigated. The ratio of bitter buckwheat increased, the total phenol, the total flavonoid content, DPPH radical erasing activity, and ABTS radical erasing activity increased significantly (p0.001), The sensory properties of Yakgwa with bitter buckwheat were not significantly different in aroma and taste, but bitterness (p0.001). It is considered appropriate to increase the antioxidant effect without any difference in quality characteristics as 10% of bitter buckwheat is added to Yakgwa. Therefore, it is thought that nutritional value and antioxidant effect adding bitter buckwheat can be improved through antioxidant activity without changing sensory properties.