|
KMID : 1134820160450101447
|
|
Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 10 p.1447 ~ p.1452
|
|
|
Antioxidant Activities and Quality Characteristics of Sulgidduk Added with Portulaca oleracea L
|
|
Jeon Mi Ra
Kim Mee-Ree
|
|
|
Abstract
|
|
|
|
The objective of this study was to develop a healthy Sulgidduk, a kind of rice cake, added with Portulaca oleracea L.. The effects of P. oleracea L. paste (0% 1%, 3%, or 5%) on the quality characteristics of Sulgidduk were evaluated. As the concentration of P. oleracea L. paste increased, pH decreased and acidity increased. The reducing sugar contents (%) increased with the amount of P. oleracea L. paste. The Hunter a and b values of Sulgidduk increased with an increase in P. oleracea L. paste concentration, whereas L value decreased. DPPH radical scavenging activity and SOD like activity of P. oleracea L. Sulgidduk increased with increasing P. oleracea L. paste contents. The sensory results show that overall preference of Sulgidduk with a P. oleracea L paste content of 3% was higher than those of other treatments.
|
|
|
KEYWORD
|
|
|
Portulaca oleracea L., quality characteristics, Sulgidduk, antioxidant activities
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|