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KMID : 1011620180340010049
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Korean Journal of Food and Cookey Science
2018 Volume.34 No. 1 p.49 ~ p.56
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Antioxidant Activity and Quality Characteristic of Sulgidduk Added Liriope platyphlla Powder
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Park Jin-Heei
Jin So-Yeon
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Abstract
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Purpose: This study combines Liriope platyphylla containing various bioactive components with varying dosages to make Sulgidduk (Korean rice cake) in order to compare the antioxidant activity and quality characteristics.
Methods: Sulgidduk was prepared with 5%, 10%, 15% and 20% L. platyphylla powder. To measure the quality and antioxidant effects, the following parameters were examined: total phenol content, DPPH radical scavenging activity, proximate compositions, color value, sugar contents, pH, volume, electron micrograph scans, textural characteristics, and sensory evaluations.
Results: With increasing L. platyphylla powder content, the phenol content and DPPH radical scavenging activity, crude protein, crude ash, potassium, color a- and b-values, and sugar content significantly increased (p<0.001), while the moisture content, crude fat and L-value were significantly decreased (p<0.001). The sensory evaluation of the Sulgidduk with L. platyphylla additives showed significant differences in all the criteria, and the sample with 10% L. platyphylla content scored the highest for flavor, taste, color, and overall quality.
Conclusion: These study results show that, Sulgidduk can be developed as a health food ingredient for increased antioxidant activity and the sensory preferences were optimized when 10% lyophilized and powdered L. platyphylla was added to Sulgidduk.
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KEYWORD
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antioxidant activity, Sulgidduk, Liriope platyphlla powder, sensory evaluation
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