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KMID : 0665420190340010053
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Korean Journal of Food Culture
2019 Volume.34 No. 1 p.53 ~ p.60
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Sensory and Antioxidative Characteristics of AF-343 Containing Salt-reduced Dried Bulgogi Bibimbap
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Kim Hae-Young
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Abstract
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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 mg GAE/100 g and 64.31 mg GAE/100 g, respectively, which were significantly higher than those of the samples without AF-343 (49.06 mg GAE/100 g 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.
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KEYWORD
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antioxidant, sensory, AF-343, salt-reduced dried bulgogi bibimbap
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