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밀기울 분말 첨가 떡볶이 떡의 품질 특성 및 항산화 활성Quality Characteristics and Antioxidant Activity of Tteokbokkidduk Supplemented with Wheat Bran Powder

Other Titles
Quality Characteristics and Antioxidant Activity of Tteokbokkidduk Supplemented with Wheat Bran Powder
Authors
박소영심기현
Issue Date
Feb-2022
Publisher
한국식품영양학회
Keywords
Key words: wheat bran; Tteokbokkidduk; quality characteristics; principal component analysis; antioxidant activity
Citation
한국식품영양학회지, v.35, no.1, pp.16 - 33
Journal Title
한국식품영양학회지
Volume
35
Number
1
Start Page
16
End Page
33
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/145889
DOI
10.9799/ksfan.2022.35.1.016
ISSN
1225-4339
Abstract
The quality characteristics and antioxidant activity of Tteokbokkidduk alone or supplemented with 3%, 6%, 9%, and 12% wheat bran powder were assessed, to increase use of the wheat bran by-product of wheat milling. The moisture content, pH, and starch elution of Tteokbokkidduk increased with increasing wheat bran powder, while the water absorption rate did not. The L color value decreased and the a and b values increased with increasing wheat bran powder. Scanning electron microscopy of Tteokbokkidduk prepared with 0% and 3% wheat bran powder revealed uniform pore size distribution. In terms of texture profile analysis, hardness and chewiness increased, while cohesiveness decreased with increased content of wheat bran powder. Acceptance was highest for samples with 6% wheat bran powder. Quantitative description analysis (QDA) revealed increased brownness, roughness, nutty, bitterness, astringency, savory character, and hardness, and decreased adhesiveness, springiness, and chewiness with increased wheat bran powder. Principal component analysis (PCA) revealed highest overall acceptance of samples prepared with 6% wheat bran powder, reflecting the relatively low values of detrimental sensory characteristics. Antioxidant activities of Tteokbokkidduk increased as wheat bran powder content increased. The addition of 6% wheat bran powder resulted in excellent Tteokbokki in terms of acceptance, quality, and antioxidant activity.
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전통예술학과 > 전통식생활문화전공 > 1. Journal Articles

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전통예술학과 (전통식생활문화전공)
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