Potential anti-oxidative properties and quality characteristics of korean traditional rice cake added with pistachio (pistacia vera l.) as inner beauty material

  • Ji Ahn Han 1 Major of Rice Cake Manufacturing Management, Department of Business Administration, Graduate School, Sungkyul University, Gyeonggi-do 14097, Republic of Korea
  • Ki Han Kwon College of General Education, Kookmin University, Seoul 02707, Republic of Korea

Abstract

In modern society, interest in health is increasing, and more consumers are taking care of their health due to COVID-19. As a result,
immunity enhancement and antioxidant foods help to promote health, and the intake rate is increasing. Therefore, the purpose of this
study was to investigate quality characteristics and antioxidant activity by adding 0%, 3%, 6%, 9% and 12% pistachios to rice cake, a
traditional Korean food. The moisture content and pH decreased as the amount of pistachio added and the chromaticity L and a values
tended to decrease, but the b values increased. It was confirmed that the polyphenol, ABTS a DPPH significantly increased as the amount
of pistachio added increased. As a result of confirming the functionality and overall preference, it is suggested that the 9% content is
the best, and this experiment is expected to improve the quality of rice cake and improve the nutritional balance, so that it can become
an antioxidant functional food. As far as we know, it is the first study to prove that pistachios and rice cakes are combined, suggesting
that rice cakes with added pistachios, a physiologically active substance, are healthful foods.

Statistics