Antioxidant activities and physicochemical properties of tteokbokki rice cakes containing cinnamon powder

作者：Kim Dong Ho; Lim Yun Teag; Park Yeo Jin; Yeon Soo Ji; Jang Keum Il^*

来源：Food Science and Biotechnology, 2014, 23(2): 425-430.

DOI：10.1007/s10068-014-0058-8

• cinnamon powder
• tteokbokki
• rice cake
• antioxidant activity
• physicochemical properties

Antioxidant activities and physicochemical properties of tteokbokki rice cakes containing different amounts of cinnamon powder were evaluated. The pH and the L values (chromaticity) decreased, and the moisture content and the a (red) value increased with an increasing cinnamon concentration. The b (yellow) value increased at 1% (w/w) cinnamon powder. The hardness and chewiness increased with an increase in the cinnamon powder content, while the adhesiveness and cohesiveness decreased. The antioxidant effects, total polyphenol content, and DPPH and ABTS radical scavenging activities all increased with an increased cinnamon concentration. Cinnamon can promote expansion of tteokbokki markets, and rice consumption.

• 出版日期2014-4