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<p>This study evaluated the effects of incorporating <i>Orostachys japonica</i> powder (3%, 5%, 7%, and 9%) into pancakes on antioxidant activity, physicochemical properties, and sensory quality. As the addition level increased, total polyphenol and flavonoid contents increased significantly, accompanied by enhanced DPPH and ABTS⁺ radical scavenging activities. Moisture content, batter viscosity, and pore number increased with higher addition levels, while pore size and hardness decreased, resulting in a softer texture. Color analysis showed decreased lightness and yellowness and increased redness with increasing <i>O. japonica</i> addition. Electronic nose and tongue analyses indicated changes in aroma and taste-related response patterns depending on the addition level. Sensory evaluation showed that pancakes containing 5% <i>O. japonica</i> powder achieved the highest overall acceptability. These results suggest that moderate incorporation of <i>O. japonica</i> powder can enhance antioxidant-related properties while maintaining desirable product quality.</p>

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Effect of Orostachys japonica (Maxim.) A. Berge on antioxidant activities, physicochemical properties, and sensory characteristics of pancakes using electronic nose and tongue analyses

  • 期刊论文

  • 发表日期：

    2026年3月28日

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  • Jin-Hee Choi,
  • Ye-Ji Kim,
  • Jung- Min Hwang,
  • Hae‑Yeon Choi

摘要

This study evaluated the effects of incorporating Orostachys japonica powder (3%, 5%, 7%, and 9%) into pancakes on antioxidant activity, physicochemical properties, and sensory quality. As the addition level increased, total polyphenol and flavonoid contents increased significantly, accompanied by enhanced DPPH and ABTS⁺ radical scavenging activities. Moisture content, batter viscosity, and pore number increased with higher addition levels, while pore size and hardness decreased, resulting in a softer texture. Color analysis showed decreased lightness and yellowness and increased redness with increasing O. japonica addition. Electronic nose and tongue analyses indicated changes in aroma and taste-related response patterns depending on the addition level. Sensory evaluation showed that pancakes containing 5% O. japonica powder achieved the highest overall acceptability. These results suggest that moderate incorporation of O. japonica powder can enhance antioxidant-related properties while maintaining desirable product quality.