한국식품영양학회지 Vol. 32 No. 6 (p.696-700)

|연구논문|
흑도라지 추출물을 첨가한 설기떡의 품질 특성 및 항산화 활성

Quality Characteristics and Antioxidant Activity of Sulgidduk Supplemented with Black Doragji Extracts
키워드 :
doraji,black doraji,Sulgidduk,quality characteristics

목차

Abstract
서 론
재료 및 방법
   1. 실험재료
   2. 시료 제조
   3. 수분함량과 pH 측정
   4. 환원당 측정
   5. 색도 및 경도 측정
   6. 총폴리페놀 함량
   7. DPPH 라디컬 소거능
   8. ABTS 라디칼 소거능
   9. 통계
결과 및 고찰
   1. 흑도라지 설기떡의 수분함량, pH 및 환원당 변화
   2. 흑도라지 설기떡의 색도 및 경도 변화
   4. 흑도라지 설기떡의 총폴리페놀 함량
   5. 흑도라지 설기떡의 항산화활성 측정
요약 및 결론
References

초록

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.