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KMID : 1011620080240060849
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Korean Journal of Food and Cookey Science
2008 Volume.24 No. 6 p.849 ~ p.855
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Quality Characteristics of Sulgidduk with Concentrated Sweet Pumpkin Powder
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정기영:Jung Ki-Young
김문용:Kim Mun-Yong/전순실:Chun Soon-Sil
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Abstract
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DPPH radical scavenging activities were 66.80% by hot water extract and 41.86% by 80% methanol extract.Inhibitions of angiotensin I-converting enzyme (ACE) were 91.09% by hot water extract and 75.20% by 80% methanol extract.In this study, Sulgidduk samples were prepared with 1, 3，5, and 7% concentrated sweet pumpkin powder(CSPP), and a control were examined for quality characteristics such as moisture content, water activity, color, textural characteristics, and sensory qualities, in order to determine the optimal ratio of CSPP in the formulation. The samples containing CSPP exhibited significantly higher moisture content than the control group. Water activity was not significantly different among the Sulgidduk samples. For the color, the control group presented significantly higher lightness as compared to the samples containing CSPP. The samples containing 1 and 3% CSPP had significantly higher greenness than the samples containing 5 and 7% CSPP. Yellowness increased as the level of CSPP content increased. In terms of textural characteristics, hardness, gumminess, and chewiness were highest at the 1% substitution level, while lowest at the 3% level. The CSPP samples presented significantly higher adhesiveness, springiness, and cohesiveness than the control group. In the consumer acceptance and characteristic intensity rating test,the control group showed significantly higher color and flavor as compared to the CSPP samples. Pumpkin flavor, delicious taste, and off-flavor increased with increasing amounts of CSPP. Softness, overall acceptability, and gumminess were not significantly different among the various samples tested. Sweetness was highest at the 5% substitution level, while lowest at the 1% level. In conclusion, the results indicate that substituting 3 ?5% CSPP to Sulgidduk is optimal, providing good DPPH radical scavenging activity and inhibition of ACE as well as reasonably high overall acceptability.
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KEYWORD
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Sulgidduk, concentrated sweet pumpkin powder, DPPH radical scavenging activity, inhibition of ACE, sensory qualities
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