맥문동 분말 첨가 설기떡의 항산화활성 및 품질특성Antioxidant Activity and Quality Characteristic of Sulgidduk Added Liriope platyphlla Powder
- Other Titles
- Antioxidant Activity and Quality Characteristic of Sulgidduk Added Liriope platyphlla Powder
- Authors
- 박진희; 진소연
- Issue Date
- Feb-2018
- Publisher
- 한국식품조리과학회
- Keywords
- antioxidant activity; Sulgidduk; Liriope platyphlla powder; sensory evaluation
- Citation
- 한국식품조리과학회지, v.34, no.1, pp 49 - 56
- Pages
- 8
- Journal Title
- 한국식품조리과학회지
- Volume
- 34
- Number
- 1
- Start Page
- 49
- End Page
- 56
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/4673
- DOI
- 10.9724/kfcs.2018.34.1.49
- ISSN
- 2287-1780
2287-1772
- Abstract
- Purpose: This study combines Liriope platyphylla containing various bioactive components with varying dosages to make Sulgidduk (Korean rice cake) in order to compare the antioxidant activity and quality characteristics. Methods: Sulgidduk was prepared with 5%, 10%, 15% and 20% L. platyphylla powder. To measure the quality and antioxidant effects, the following parameters were examined: total phenol content, DPPH radical scavenging activity, proximate compositions, color value, sugar contents, pH, volume, electron micrograph scans, textural characteristics, and sensory evaluations. Results: With increasing L. platyphylla powder content, the phenol content and DPPH radical scavenging activity, crude protein, crude ash, potassium, color a- and b-values, and sugar content significantly increased (p<0.001), while the moisture content, crude fat and L-value were significantly decreased (p<0.001). The sensory evaluation of the Sulgidduk with L. platyphylla additives showed significant differences in all the criteria, and the sample with 10% L. platyphylla content scored the highest for flavor, taste, color, and overall quality. Conclusion: These study results show that, Sulgidduk can be developed as a health food ingredient for increased antioxidant activity and the sensory preferences were optimized when 10% lyophilized and powdered L. platyphylla was added to Sulgidduk.
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