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KMID : 1134820190480101090
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 10 p.1090 ~ p.1097
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Physicochemical Properties and Antioxidant Activities of Sulgidduk Added with Enteromorpha prolifera
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Kim Da-Hee
Baek Seung-Yeon
Kim Su-Jin
Kim Mee-Ree
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Abstract
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The purpose of this study was to evaluate the physicochemical properties and antioxidant activities of Sulgidduk added with different amounts of Enteromorpha prolifera (green laver) powder (0, 0.5, 1.5, or 2.5%). As E. prolifera is rich in nutrients, it has been postulated to be able to make up for the lack of nutrients in Sulgidduk. Physicochemical properties were measured based on sugar content, reducing sugar content, pH, acidity, and color, and antioxidant activities were measured by flavonoids, total phenols, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and hydroxyl radical scavenging activities. The sugar content (°Brix) and reducing sugar content (%) decreased when more E. prolifera was added. The pH level decreased, whereas the acidity increased according to the addition amount of E. prolifera. In the Hunter color system, as the amount of E. prolifera increased, L (lightness) value of Sulgidduk decreased, whereas a (redness) and b (yellowness) values increased. The c-phycocyanin and allophycocyanin contents increased with more E. prolifera. The chlorophyll a and chlorophyll b contents increased with more E. prolifera. Total phenolics and flavonoid contents increased as E. prolifera increased. The antioxidant activities, including DPPH radical scavenging and hydroxyl radical scavenging activities, increased with increasing E. prolifera content. In the sensory test, Sulgidduk containing 1.5% E. prolifera showed the highest overall acceptance score among the treatments. Based on these results, addition of E. prolifera to Sulgidduk can improve nutrient content and quality and therefore can help popularize E. prolifera.
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KEYWORD
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Enteromorpha prolifera, Sulgidduk, physicochemical properties, antioxidant activities
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