Quality Evaluation of Allbanggae Acorn Muk with Boehmeria nivea Powder

Abstract

This study examines quality characteristics in order to determine the optimal ratio (0%, 2%, 4%, or 6%) for mixing Boehmeria nivea powder into Allbanggae Acorn Muk. The L, a, and b values of the Hunter’s color scale decreased significantly in proportion to the amount of Boehmeria nivea powder. The total polyphenol content (34.54∼54.21 mg GAE/mL), the DPPH free radical scavenging activities (61.65∼68.20%) and ABTS radical scavenging activities (55.42∼78.06%) of Allbanggae Acorn Muk increased significantly depending on the amount of Boehmeria nivea powder. Hardness, chewiness, springiness, and cohesiveness in the Allbanggae Acorn Muk decreased significantly in proportion to the amount of Boehmeria nivea powder. Allbanggae Acorn Muk containing 4% Boehmeria nivea powder showed a high score with regard to color, flavor, moistness, chewiness, and overall acceptability. Therefore, the appropriate amount of Boehmeria nivea powder to add is 4%. This study indicates that Allbanggae Acorn Muk with added Boehmeria nivea powder has the highest functional components and antioxidant activity.