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Development of Korean Traditional Pancake(Jeon) Containing Black Soybean for the Global Marketing as a Functional Food
Author(s) -
jung ji-hye,
yang jinyoung,
park junghyun,
shin junghee,
kim hyunsook
Publication year - 2012
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.26.1_supplement.1025.34
Subject(s) - daidzin , oxygen radical absorbance capacity , dpph , genistin , daidzein , food science , genistein , polyphenol , chemistry , antioxidant , functional food , traditional medicine , biochemistry , medicine
The aim of this study is to develop a Korean traditional pancake containing black soybean for the globalization of Korean food. We prepared black soybean which cultivated at Jeollanam‐do and examined its quality characteristic. In addition, the contents of chemical components such as total polyphenol and antioxidant activity of Korean traditional pancake containing black soybean(0% BSBP, 23% BSBP, 33% BSBP) were evaluated. Total polyphenol content of 33% BSBP was the highest value of 150.41 mgGAE/100g sample. Antioxidant activity of BSBP which measured by using 2,2‐diphenyl‐1‐picryl‐hydrazyl(DPPH) radical scavenging activity was increased in a dose dependent manner, showing about 17.12% at 33% BSBP, and Oxygen Radical Absorbance Capacity(ORAC) activity showed about 276.21 μmTE/L at the same concentration. The BSBP also demonstrated by the analysis of isoflavone, and the content was increased in a dose dependent manner(33%BSBP‐ daidzin; 26.035 ppm, genistin 14.519 ppm, daidzein; 1.799 ppm, genistein; 7.514 ppm). These results indicate that Korean traditional jeon containing black soybean expected to develop a functional pancake. This work was supported by Korean Food Foundation and BK 21. Grant Funding Source : Korean Food Foundation