During the cultivation of wheat sprouts, antioxidant activity was measured during each cultivation period. Wheat sprouts from the cultivation period showing the highest antioxidant activity were added at different concentrations to make wheat sprout sulgidduk. Their physicochemical properties then were measured. As a result, when wheat sprouts were cultivated to about 14 cm, contents of ascorbic acid and polyphenol compounds were the highest. Their ABTS radical scavenging activities also showed high values. Thus, wheat sprouts grown about 14 cm were added at a concentration of 0 to 7% to prepare wheat sprout sulgidduk. The lightness (L) of the control was the highest. Redness (a) and yellowness (b) of wheat sprout sulgidduk increased as the amount of wheat sprout added increased. Contents of ascorbic acid and polyphenol compounds and ABTS radical scavenging activities of wheat sprout sulgidduk added with the highest wheat sprout content were significantly higher than those of others. Regarding the texture, the addition of wheat sprout resulted in slightly higher hardness, gumminess, and chewiness than the control. However, springiness and cohesiveness were not significantly different between treatment groups.

서 론
재료 및 방법
    1. 시료 제조
    2. 밀싹 길이별 항산화 성분 및 활성 분석
    3. 밀싹첨가 설기떡 제조
    4. 밀싹첨가 설기떡의 항산화 성분함량 및 활성 분석
    5. 색도
    6. 조직감
    7. 통계처리
결과 및 고찰
    1. 밀싹 길이별 항산화 성분 및 활성 분석
    2. 밀싹첨가 설기떡의 항산화 성분함량 및 활성 분석
    3. 밀싹첨가 설기떡의 색상
    4. 밀싹첨가 설기떡의 조직감
요약 및 결론
감사의글
References

• 이경행(한국교통대학교 식품영양학전공 교수) | Kyung-Haeng Lee (Professor, Dept. of Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea) Corresponding author