Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics and Antioxidant Activity of Black Sesame Dasik Added Spirulina

스피루리나 첨가 흑임자다식의 품질특성 및 항산화능

  • Son, Chan-Wok (Department of Food & Nutrition, Chungnam National University) ;
  • Kim, Hye-Jeong (Department of Food & Nutrition, Chungnam National University) ;
  • Lee, Yun-Jin (Department of Food & Nutrition, Chungnam National University) ;
  • Kim, Mee-Ree (Department of Food & Nutrition, Chungnam National University)
  • 손찬욱 (충남대학교 식품영양학과) ;
  • 김혜정 (충남대학교 식품영양학과) ;
  • 이윤진 (충남대학교 식품영양학과) ;
  • 김미리 (충남대학교 식품영양학과)
  • Published : 2008.12.31
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Abstract

This study was carried out to investigate the quality characteristics and antioxidant activity of the black sesame Dasikadded spirulina (0, 10, 20, 30%). Black sesame Dasik with 30% spirulina showed a higher moisture content compared to control. L, a and b values of Hunter color system were decreased significantly according to the addition of spirulina (p<0.05). Hardness and gumminess analyzed by TPA (Texture profile analyzer) were increased significantly according to the addition of spirulina (p<0.05). The antioxidant property of black sesame Dasik increased according to the addition of spirulina: IC50 values of DPPH (1,1-diphenyl-2-picrylhydrazyl) and hydroxyl radical scavenging activity of the control was 112.3 g/mL and 56.2 mg/mL, respectively, whereas those of Dasik with 30% addition of spirulina was 58.2 mg/mL and 45.7 mg/mL, respectively. Sensory evaluation results showed that the overall acceptability was not significantly different up to 20% addition of spirulina, compared to that of the control. Based on these results, it was suggested that the addition of spirulina to black sesame Dasik was appropriated up to 20% for quality improvement with antioxidant activity.

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References

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