The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics and Antioxidant Activity of Sulgidduk Supplemented with Black Doragji Extracts

흑도라지 추출물을 첨가한 설기떡의 품질 특성 및 항산화 활성

  • Yoon, Hyang-Sik (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Kang, Hye Jeong (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Eom, Hyun-Ju (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Kim, Youngho (Chungcheongbukdo Agricultural Research and Extension Services)
  • Received : 2019.11.07
  • Accepted : 2019.12.03
  • Published : 2019.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

In this study, sulgidduk was prepared by addition of varying amount of black doraji extract and the physicochemical quality characteristics and antioxidant activities were investigated in order to explore the commercialization potential of sulgidduk supplemented with black doraji extract. The moisture content of sulgidduck supplemented with black doraji extract exhibited a significant decrease compared to the control. The pH of sulgidduck tended to decrease with increasing concentration of black doraji extract, and the reducing sugar content increased significantly from 0.33% to 3.51%. With an increase in the content of black doraji extract, a decrease in lightness (L⁎) and increase in redness (a⁎) was observed. A significant increase in the total polyphenol content and antioxidant activity (DPPH and ABTS radical scavenging activity) was observed with the addition of the black doraji extract. Consequently, it is proposed that black doraji extract can be used for recipe development and commercialization of various rice cakes.

Keywords

References

  1. Ahn GJ. 2019a. Quality characteristics and antioxidantive actives of suggidduk added mugwort powder. Culin Sci Hosp Res 25:184-193
  2. Ahn GJ. 2019b. Quality characteristics and antioxidantive actives of suggidduk added cocoa powder. Culin Sci Hosp Res 25:80-90 https://doi.org/10.20878/CSHR.2019.25.4.009
  3. AOAC. 2005. Official Methods of Analysis of the Association of Official Analytical Chemists. 18th ed. Association of Official Analytical Chemists
  4. Cha GH, Lee HG. 2001. Sensory and physicochemical characteristics and storage time of Daechu-Injeulmi added with various levels of chopping jujube. Korean J Food Cookery Sci 17:29-42
  5. Choi Y, Kim M, Shin JJ, Park JM, Lee J. 2003. The antioxidant activities of the some commercial teas. J Korean Soc Food Sci Nutr 32:723-727 https://doi.org/10.3746/JKFN.2003.32.5.723
  6. Gusakov AV, Kondratyeva EG, Sinitsyn AP. 2011. Comparison of two methods for assaying reducing sugars in the determination of carbohydrase activities. Int J Anal Chem 2011:e283658
  7. Hwang YR, Hwang ES. 2015. Quality characteristics and antioxidant activity of sulgidduk prepared by addition of aronia powder (Aronia melanocarpa). Korean J Food Sci Technol 47:452-459 https://doi.org/10.9721/KJFST.2015.47.4.452
  8. Jang GY, Kim HY, Lee SH, Kang Y, Hwang IG, Woo KS, Kang TS, Lee J, Jeong HS. 2012. Effects of heat treatment and extraction method on antioxidant activity of several medicinal plants. J Korean Soc Food Sci Nutr 41:914-920 https://doi.org/10.3746/JKFN.2012.41.7.914
  9. Kang JH, Kang JH. 2017. Effect of the consumption values of rice cake type rice processed food on attitude and purchase intention. Int J Tour Hosp Res 31:217-232
  10. Kim AJ, Shin SM, Jung JS. 2010. Quality characteristics of sulgidduk added with black ginseng extracts. Korean J Food Nutr 3:386-391
  11. Kim SY, Lee YJ, Park DS, Kim HR, Cho YS. 2015. Comparison of quality characteristics of Platycodon grandiflorum according to steaming and fermentation. Korean J Food Preserv 22:851-858 https://doi.org/10.11002/KJFP.2015.22.6.851
  12. Lee KS, Seong BJ, Kim SI, Jee MG, Park SB, Park MH, Park SY, Kim HH. 2016. Changes in platycoside components and antimicrobial activities of bronchus disease-inducing bacteria of fermented Platycodon grandiflorum root by lactic acid bacteria. J Korean Soc Food Sci Nutr 45:1017-1025 https://doi.org/10.3746/JKFN.2016.45.7.1017
  13. Lee SI. 1981. Chinese Pharmaceutics. p.129.
  14. Soo Seo Won Park JW, Choi SY, Chun A, Jeong HS, Lee YR. 2019. Physicochemical characteristics of rice flour developed as rice powder and quality characteristics of rice cake. Korean J Food Nutr 32:395-400
  15. Ryu D, Kim DB, Lee KH, Son DS, Surh J. 2012. Influences of sugar substitutes on the physicochemical and sensory properties and hardness of beaksulgi during storages. Korean J Food Sci Technol 44:568-576 https://doi.org/10.9721/KJFST.2012.44.5.568
  16. Yoon HS, Jeong EJ, Kwon NR, Kim IJ. 2018. Quality characterization of yanggaeng added with jujube extracts. Korean J Food Nutr 31:883-889 https://doi.org/10.9799/KSFAN.2018.31.6.883
  17. Yoon HS, Eom HJ, Ahn JH, Kang HJ, Kim IJ, Hong ST. 2018. Changes in physicochemical quality and physiological activities of black doraji with aging period. pp.326-327, KFN International Symposium and Annual Meeting