Quality Characteristics and Antioxidant Activity of Chrysanthemum indicum L., C. boreale M., and C. zawadskii K. Flowers Candies

2009 ◽  
Vol 38 (10) ◽  
pp. 1406-1413 ◽  
Author(s):  
Sang-Hoon Lee ◽  
In-Guk Hwang ◽  
Ha-Kyoo Lee ◽  
So-Lim Shin ◽  
Young-Deug Chang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Quality Characteristics ◽  
Chrysanthemum Indicum

Quality Characteristics and Antioxidant Activity of Brewed Daejak Jelly

2020 ◽  
Vol 26 (2) ◽  
pp. 52-56
Author(s):  
Tae Eun Guon ◽  
Ji Seung Jeong ◽  
Ha Sook Chung
Keyword(s):  
Antioxidant Activity ◽  
Quality Characteristics

Quality Characteristics and Antioxidant Activity of Mulberry Leaf Tea Fermented by Monascus pilosus

2012 ◽  
Vol 41 (5) ◽  
pp. 706-713 ◽  
Author(s):  
Sang-Il Lee ◽  
Ye-Kyung Lee ◽  
Jong-Keun Choi ◽  
Seung-Hwan Yang ◽  
In-Ae Lee ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Quality Characteristics ◽  
Mulberry Leaf ◽  
Monascus Pilosus

Quality Characteristics and Antioxidant Activity of Vinegar Supplemented Added with Akebia quinata Fruit during Fermentation

2014 ◽  
Vol 43 (8) ◽  
pp. 1217-1227 ◽  
Author(s):  
Eun-Kyoung Lee ◽  
Woo-Young Kwon ◽  
Ji-Won Lee ◽  
Jin-A Yoon ◽  
Kang-Hyun Chung ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Quality Characteristics

scholarly journals Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake

J ◽  
2021 ◽  
Vol 4 (3) ◽  
pp. 430-443
Author(s):  
Dhrubajyoti Singha ◽  
Md. Fahad Jubayer ◽  
Kumkum Devnath ◽  
Delara Akhter ◽  
Thottiam Vasudevan Ranganathan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Sensory Quality ◽  
Aloe Vera ◽  
Quality Characteristics ◽  
Total Flavonoids ◽  
Total Polyphenols ◽  
Nutritional Profile ◽  
Nutrient Value ◽  
Freeze Dried

Aloe Vera leaves have great potential as an economic supplement with an adequate nutritional profile. The current study aimed to fortify plain (loaf) cakes with Aloe Vera leaf gel (AVG) powder. AVG was freeze-dried to produce Aloe Vera powder (ALP), and four plain (loaf) cakes were prepared with different proportions of ALP (0, 4, 6, and 8%). ALP contained significantly (p < 0.05) more protein (22.23 vs. 12.24), ash (19.83 vs. 0.64), and iron (175 vs. 3.05) than refined wheat flour (RWF). Along with total polyphenols and total flavonoids, ALP demonstrated good antioxidant activity. ALP-cakes and RWF-cakes were also evaluated for their nutritional and functional properties. The addition of 6 and 8% ALP to the formulation increased total polyphenols, total flavonoids, and antioxidant activity in plain (loaf) cakes. Hardness and chewiness increased in ALP-cakes but decreased in RWF-cakes, while cohesiveness and springiness decreased in ALP-cakes. In conclusion, the best formulation was a 4% ALP incorporated cake, and ALP can be supplemented in plain cakes at a rate of up to 8% to improve nutrient value. This is the first study to evaluate the quality characteristics of fortified plain (loaf) cakes using ALP.

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