Improvement in antioxidant functionality and shelf life of yukwa (fried rice snack) by turmeric (Curcuma longa L.) powder addition

•Turmeric powder addition into yukwa increased hardness and decreased crispiness in texture.•Oxidative deterioration of yukwa was effectively inhibited by addition of turmeric powder.•By sensory test, 5% addition of turmeric powder was the most acceptable for the yukwa product.•Moisture content of t...

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Veröffentlicht in:	Food chemistry 2016-05, Vol.199, p.590-596
Hauptverfasser:	Lim, Seung-Taik, Han, Jung-Ah
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants - chemistry Curcuma - chemistry Food Handling - methods Food Preservation - methods Hardness Moisture content Oryza - chemistry Oxidation-Reduction Oxidative properties Snacks Turmeric powder Yukwa
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