Benefits of the Addition of Aronia( Aronia melanocarpa) Powder on Quality Characteristics and Antioxidant Properties of Soybean Dasik

This study examined the changes in the quality characteristics and antioxidant properties of soybean dasik containing aronia powder. Soybean dasik was prepared with different quantities (0, 3, 6, 9, and 12% soybean powder/100 g of roasted soybean powder) and aronia powder. The pH of the soybean dasik decreased as the amount of aronia powder added increased, but the sweetness increased. The L and b color values decreased as the ratio of aronia powder added increased, but the a value increased. The mechanical tissue properties of hardness, elasticity, cohesiveness, chewiness, and gumminess decreased as the amount of aronia powder added increased, but there was no significant difference in adhesiveness between the experimental groups. The antioxidant activity of soybean dasik containing aronia powder showed that the total flavonoid, total polyphenol, and total anthocyanin contents also increased as the amount of aronia powder added increased, suggesting that aronia powder affects the antioxidant activity of soybean dasik. The DPPH free radical and ABTS free radical scavenging activities of soybean dasik containing aronia powder also showed an increasing trend with the amount of aronia powder added. Hence, aronia can be used as a natural antioxidant, and the quality characteristics can be enhanced by adding aronia powder.