This study investigated the sensory characteristics and antioxidative activity of the reduced salt dried bulgogi bibimbap containing AF-343, a dandelion-derived compound extract. A sample with a 30% reduced salt had a sodium amount of 659.01 mg, which was significantly lower than that of the sample before the reduction (p<0.05). The textural hardness of the SW (Standard sample with the AF-343), showed the lowest value of 1.03 N/cm2, indicating that the AF-343-containing sample could have a slightly softer texture than the non-containing sample. In the analytical sensory test, the AF-343- containing samples showed a synergistic effect on the aroma and flavor of bulgogi, with values of 5.7 and 8.4, respectively, which were significantly higher than that of the non-containing sample group (4.3 and 4.4, respectively). The hardness by the sensory test was slightly hard with values of 7.2-8.1 in all samples, indicating that textural improvement was needed. In the acceptance test, all the samples scored with slightly lower values of 4-5 points, highlighting the need for future studies to improve the sensory characteristics of dried bibimbap. The flavonoid contents of AF-343-containing SW and RW sample groups were 68.21 and 64.31 mg GAE/100 g, respectively, which were significantly higher than those of the samples without AF-343 (49.06 and 44.82 mg GAE/100 g, respectively) (p<0.05). The ABTS and DPPH radical scavenging activities were similar to those of the flavonoid contents. As a result, in the production of AF-343-containing reduced-salt dried bulgogi bibimbap, more study on the textural improvement will be needed to achieve better palatability.

Abstract
 I. 서 론
 II. 재료 및 방법
  1. 시료의 준비
  2. 나트륨함량 분석
  3. 일반성분
  4. 색도와 경도
  5. 분석적 관능검사
  6. 기호도 검사
  7. 항산화 활성
  8. 통계처리
 III. 결과 및 고찰
  1. 나트륨 함량
  2. 일반성분
  3. 색도와 경도
  4. 분석적 관능검사
  5. 기호도 검사
  6. 항산화 활성
 IV. 결 론
 References

• 김혜영B(용인대학교 식품영양학과) | Hae-Young Kim Corresponding author