Potential anti-oxidative properties and quality characteristics of korean traditional rice cake added with pistachio (pistacia vera l.) as inner beauty material

In modern society, interest in health is increasing, and more consumers are taking care of their due to COVID-19. As a result, immunity enhancement antioxidant foods help promote health, the intake rate increasing. Therefore, purpose this study was investigate quality characteristics activity by adding 0%, 3%, 6%, 9% 12% pistachios rice cake, traditional Korean food. The moisture content pH decreased as amount pistachio added chromaticity L values tended decrease, but b increased. It confirmed that polyphenol, ABTS DPPH significantly increased result confirming functionality overall preference, it suggested best, experiment expected improve cake nutritional balance, so can become an functional far we know, first prove cakes combined, suggesting with pistachios, physiologically active substance, healthful foods.