ScholarWorks@숙명여자대학교

초록

This study examined the antioxidant activity and quality properties of Sulgidduk containing different amounts (0%, 1.5%, 3%, 4.5%, 6%) of lemongrass (Cymbopogon citratus) powder. Sulgidduk moisture content and pH were reduced as the amount of lemongrass powder was increased (p<0.001), whereas sugar content tended to increase (p<0.001). Color measurements showed, L values decreased when the amount of lemongrass powder was increased, but a and b values tended to increase (p<0.001). As regards texture, hardness tended to increase with lemongrass content but cohesiveness decreased (p<0.001). Sensory evaluations showed Sulgidduk containing 3% of lemongrass powder had the highest rating in all sensory tests (p<0.001). Antioxidant activity results revealed Sulgidduk containing 6% lemongrass powder had the highest values (86.25 mg GAE/100 g and 80.08 mg RE/100 g (p<0.001)) and the highest total polyphenol and flavonoid contents. In summary, lemongrass powder improved the antioxidant activity and quality characteristics of Sulgidduk and could be used to develop various foods.

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