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KMID : 1011620200360010050
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Korean Journal of Food and Cookey Science
2020 Volume.36 No. 1 p.50 ~ p.67
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Quality Characteristics and Antioxidant Activities of Sulgidduk Added with Lactuca sativa
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Woo Yeon
Kim Su-Jin
Kim Mee-Ree
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Abstract
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Purpose: The purpose of this study was to improve the quality characteristics and develop functional rice cake added with Lactuca sativa powder.
Methods: Three different levels of L. sativa (1, 3, 5%) were added to the total amount of ingredient. Reducing sugar concentration, pH, acidity, color and texture were measured to examine the quality characteristics of Sulgidduk. Antioxidant activities were examined by measuring the total phenol content, DPPH radical scavenging activity and SOD like activity.
Results: The reducing sugar concentration (%) increased with increasing amount of L. sativa powder. As the amount of added L. sativa powder increased, the pH decreased, but the acidity increased. In the Hunter color value system, lightness and redness of Sulgidduk with increasing the L. sativa content was decreased. Total phenol content was increased with L. sativa powder amount. The DPPH radical scavenging activity and SOD like activity were increased with increasing the L. sativa content. Sensory results showed that the overall preference scores of 3% added L. sativa was higher than that of the control and the other groups. From this result, the production of L. sativa 3% addition is most suitable.
Conclusion: Based on these results, the Sulgidduk containing L. sativa powder were considered to have excellent antioxidant activities with the increasing amount of added L. sativa powder. It was suggested that Sulgidduk is expected to a functional Sulgidduk with high antioxidant activity and preference by adding L. sativa powder.
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KEYWORD
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Sulgidduk, Lactuca sativa, quality characteristics, antioxidant activity
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