Antioxidant and Quality Characteristics of Cheongpo Allbanggae Mook according to Add Amount of Gamtae (Ecklonia cava) Powder

The Gamtae contains excellent physiologically active substances. This study investigated the effect on quality characteristics and the antioxidant by making the Mook mixed with Gamtae powder, mung bean starch, and Allbanggae starch. The moisture content of the mook with added Gamtae powder was higher than that of the control group. The brightness (L value) decreased as the amount of the green-brown Gamtae powder added increased, and the redness (a value) and yellowness (b value) increased. The hardness, adhesiveness, gumminess, and chewiness decreased as the contents of the Gamtae powder increased. However there was no difference in cohesiveness, and the springiness was the highest in the control group. The content of total polyphenols, the DPPH radical scavenging ability and the ABTS radical scavenging ability significantly increased as the number of Gamtae powder increased. As a result of the preference test, the color, aroma, texture, taste, and overall preference were higher in in the order of 4% and 2% of the Gamtae powder than the Mook made with only mung bean starch and Allbanggae starch. However, it decreased in the group with 6% or more added. Considering the quality, antioxidant properties, and palatability of Cheongpo Allbanggae Mook with added Gamtae powder, the Mook mixed with 4% Gamtae powder would be appropriate.