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KMID : 0665220190320060696
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Korean Journal of Food and Nutrition
2019 Volume.32 No. 6 p.696 ~ p.700
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Quality Characteristics and Antioxidant Activity of Sulgidduk Supplemented with Black Doragji Extracts
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Yoon Hyang-Sik
Kang Hye-Jeong
Eom Hyun-Ju
Kim Young-Ho
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Abstract
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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.
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KEYWORD
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doraji, black doraji, Sulgidduk, quality characteristics
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