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.

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

• 윤향식(충청북도농업기술원) | Hyang-Sik Yoon, (Chungcheongbukdo Agricultural Research and Extension Services) Corresponding author
• 강혜정(충청북도농업기술원) | Hye Jeong Kang (Chungcheongbukdo Agricultural Research and Extension Services)
• 엄현주(충청북도농업기술원) | Hyun-Ju Eom (Chungcheongbukdo Agricultural Research and Extension Services)
• 김영호(충청북도농업기술원) | Youngho Kim (Chungcheongbukdo Agricultural Research and Extension Services)