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KMID : 1011620100260050559
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Korean Journal of Food and Cookey Science
2010 Volume.26 No. 5 p.559 ~ p.566
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Preparation and Characteristics of Sulgidduk Containing Different Amounts of Black Garlic Extract
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신정혜:Shin Jung-Hye
김윤아:Kim Yun-Ah/강민정:Kang Min-Jung/양승미:Yang Seong-Mi/성낙주:Sung Nak-Ju
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Abstract
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This study was performed to confirm of characteristics of Sulgidduk containing different amounts of black garlic extract: 0% (T0), 1% (T1), 5% (T5), 10% (T10) or 15% (T15). Samples were analyzed for their physicochemical characteristics and antioxidant activities. According to the results, increasing the level of black garlic extract in the formulation caused the moisture contents of the sample to decrease (38.66~36.79%). Additionally, the L value decreased while the a and b values increased as the contents of black garlic extract in sample increased. Analysis of the texture of Sulgidduk containing different amounts of black garlic extract, found that hardness, gumminess, and adhesiveness decreased, whereas springiness increased; cohesiveness and chewiness did not significantly change. The antioxidant activities of Sulgidduk containing different amounts of black garlic extract were evaluated by measuring 1,1-diphenyl-2-picrylhydrazyl (DPPH) and, 2,2"-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid (ABTS) radical scavenging activities. In these assays, the Sulgidduk containing different amounts of black garlic extract presented significant radical scavenging activities in a dose-dependent manner.
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KEYWORD
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Sulgidduk, black garlic extract, texture, antioxidant
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