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

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Abstract

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.

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Authors and Affiliations

  1. Department of Food Science and Biotechnology and Brain Korea 21 Center for Bio-Resource Development, Chungbuk National University, Chungbuk, 361-763, Korea

    Yun-Teag Lim, Yeo-Jin Park, Soo-Ji Yeon & Keum-Il Jang

  2. Department of Food Service Industry, Seowon University, Chungbuk, 361-742, Korea

    Dong-Ho Kim

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  1. Dong-Ho Kim
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  2. Yun-Teag Lim
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  3. Yeo-Jin Park
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  5. Keum-Il Jang
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Correspondence to Keum-Il Jang.

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Kim, DH., Lim, YT., Park, YJ. et al. Antioxidant activities and physicochemical properties of tteokbokki rice cakes containing cinnamon powder. Food Sci Biotechnol 23, 425–430 (2014). https://doi.org/10.1007/s10068-014-0058-8

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  • DOI: https://doi.org/10.1007/s10068-014-0058-8

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