Korean Journal of Human Ecology (한국생활과학회지)

Korean Association of Human Ecology (한국생활과학회)
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Quality Characteristics and Antioxidative Effects of Dasik added with Lycii Fructus Extract

구기자 추출액을 첨가한 다식의 품질특성 및 항산화 효과

  • Lee, Young-Sook (Dept. of Food Science and Human Nutrition, Chonbuk National University) ;
  • Seo, Eun-Ji (Dept. of Food Science and Human Nutrition, Chonbuk National University) ;
  • Jeon, Seo-Young (Dept. of Food Science and Human Nutrition, Chonbuk National University) ;
  • Kim, Ae-Jung (Dept. of Alternative Medicine, Kyonggi University) ;
  • Rho, Jeong-Ok (Dept. of Food Science and Human Nutrition, Chonbuk National University)
  • 이영숙 (전북대학교 식품영양학과) ;
  • 서은지 (전북대학교 식품영양학과) ;
  • 전서영 (전북대학교 식품영양학과) ;
  • 김애정 (경기대학교 대체의학대학원) ;
  • 노정옥 (전북대학교 식품영양학과)
  • Received : 2014.10.22
  • Accepted : 2014.12.15
  • Published : 2014.12.31
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Abstract

The purpose of this study was to investigate the quality characteristics and antioxidative effect of Dasik prepared with Lycii fructus extract(LD). LD were added in ratios (w/w) of 0(C), 5(LD1), 10(LD2), and 15%(LD3), and then proximate compositions, physicochemical properties, sensory evaluations and antioxidative effect of the Dasik were measured. LD1~LD3 samples showed higher contents of moisture, crude lipid, crude protein and crude ash as well as pH and sugar content compared to control (p<0.001). The total phenol content of LD samples (LD1, 31.5% ; LD2, 66.1% ; and LD3, 69.7%) was higher than that of control (4.71%). DPPH radical scavenging activity of LD3 showed the highest activity of 65.3%, whereas that of control (27.0%) was the lowest among samples. Additionally, ABTS radical scavenging activity of LD samples was higher than that of control (C, 38.9% ; LD1, 53.6%; LD2, 80.5% ; and LD3, 83.3%). The results of texture analysis on all samples showed that control had the highest but LD3 was the lowest (p<0.001). In sensory evaluation, the scores of appearance, flavor, taste and overall preference for LD2 was significantly higher than the samples(C, LD1, and LD2). Form the findings, this study suggests that 10% addition of LD was effective for preparation of Dasik in the aspects of the consumer acceptability and functionality.

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References

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