Antioxidant Activities and Quality Characteristics of Jeolpyun Added with Orostachys japonicus Powder

This study, the antioxidant activity and quality characteristics were studied to determine the utility value of rice cakes with various pharmacological effects by manufacturing them into Jeolpyun. Moisture content and pH decreased as the amount of powder added increased, and colorimetry results showed that as the amount of Orostachys japonicus powder added, the L value (lightness) decreased, and the –a value (greenness) and b value (yellowness) increased. As a result of texture measurement, hardness and chewiness increased as the amount of Orostachys japonicus powder added increased, adhesiveness decreased, and there was no significant difference in springiness and cohesiveness between the control and added groups. In the antioxidant activity study, the OJP8% added group showed the highest total polyphenol content, DPPH radical scavenging activity, total flavonoids, and SOD-like activity results. The results of the sensory test showed that the OJP4% added group had the highest color, taste, chewiness, and overall preference, while the OJP2% added group had the highest flavor. Therefore, considering the results of this study, it was concluded that the optimal ratio of pieces added with Orostachys japonicus powder was about 4% for the purpose of selecting the optimal mixing ratio of Orostachys japonicus Jeolpyun.