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KMID : 1007520130220041105
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Food Science and Biotechnology
2013 Volume.22 No. 4 p.1105 ~ p.1111
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Optimization of Sulgidduk Formula Supplemented with Pine Needle (Pinus densiflora sieb, et zucc) Juice Using Response Surface Methodology
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Park Jae-Hee
Kim So-Yun
Lee Hyun-Jeong
Kim Rae-Young
Park Eun-Ju
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Abstract
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Pine needle juice (PNJ) was used to make sulgiddukwith physiological activity for metabolic syndrome patients. The optimum formulation for sulgiddukwas achieved using a response surface methodology. The models used to determine the optimum oxygen radical absorbance capacity (ORAC) value and the α-glucosidase inhibitory activities had satisfactory R2 coefficients and were verified experimentally. However, the model for determining angiotensin converting enzyme (ACE) inhibitory activity was not significant. Two formulas, A (1.4% salt, 30% sugar, and 1% PNJ) and B (1.5% salt, 21.4% sugar, and 1.4% PNJ) on the weight (100 g) of rice flour, were developed and their physiological activities were evaluated. The ORAC value was significantly higher in formula B (1.8 μM TE) than A (0.7 μM TE), while the ACE inhibitory activities and α-glucosidase inhibitory activities were not significantly different in both formulas. Therefore, this study indicates the suitability of formula B for optimizing the physiological activity of sulgidduk.
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KEYWORD
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response surface methodology, pine needle, sulgidduk, oxygen radical absorbance capacity, α-glucosidase inhibitory activity
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