Advanced SearchSearch Tips
Quality Characteristics and Antioxidant Activity of Sulgidduk Prepared by Addition of Aronia Powder (Aronia melanocarpa)
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Quality Characteristics and Antioxidant Activity of Sulgidduk Prepared by Addition of Aronia Powder (Aronia melanocarpa)
Hwang, Young-ran; Hwang, Eun-Sun;
  PDF(new window)
The effects of aronia powder on the rheological and sensory characteristics of Sulgidduk were investigated. The moisture content of Sulgidduk ranged from 40.86 to 44.40%; however, addition of aronia powder to Sulgidduk tended to decrease its moisture content. With regard to the rheological properties, the addition of aronia powder decreased the hardness, springiness, adhesiveness, cohesiveness, chewiness, gumminess, and brittleness of Sulgidduk. Chromaticity determination revealed a decrease in L and b values, while the a value increased with the increasing amounts of aronia powder. Total polyphenol, total flavonoid and total anthocyanin contents increased with the increasing amounts of aronia powder. Antioxidant activity, measured by DPPH and ABTS radical scavenging activities, was significantly higher than that of the control, and increased proportionally with the amount of aronia powder. During 4 day storage, the growth of total aerobic colony and coliform content significantly decreased with increasing levels of aronia powder in Sulgidduk. Sensory evaluation demonstrated the best score in color, taste and overall acceptance when aronia powder was added at 5% of rice powder. These results suggest that 5% aronia powder can be added for the preparation of Sulgidduk.
aronia powder;Sulgidduk;quality characteristics;antioxidant activity;sensory evaluation;
 Cited by
아로니아 과즙 첨가량에 따른 젤리의 품질특성,황은선;뉴안도티;

한국식품과학회지, 2015. vol.47. 6, pp.738-743 crossref(new window)
Effects of Different Growing Regions on Quality Characteristics, Bioactive Compound Contents, and Antioxidant Activity of Aronia (Aronia melanocarpa) in Korea, Preventive Nutrition and Food Science, 2016, 21, 3, 255  crossref(new windwow)
Quality Characteristics of Jelly Containing Aronia (Aronia melanocarpa) Juice, Korean Journal of Food Science and Technology, 2015, 47, 6, 738  crossref(new windwow)
Quality characteristics and antioxidant activity of Sulgidduk added with maquiberry powder, Korean Journal of Food Preservation, 2016, 23, 7, 945  crossref(new windwow)
Cha GH, Lee HG. Sensory and physicochemical characteristics and storage time of Daechu-Injeulmi added with various levels of chopping jujube. Korean J. Food Cook. Sci. 17: 29-42 (2001)

Hyun YH, Hwang YK, Lee YS. Quality characteristics of sulgidduck with tapioca flour. Korean J. Food Nutr. 18: 103-108 (2005)

Park MK, Lee JM, Park CH, In MJ. Quality characteristics of sulgidduk containing chlorella powder. J. Korean Soc. Food Sci. Nutr. 31: 225-229 (2002) crossref(new window)

Yoo KM, Kim SH, Chang JH, Hwang IK, Kim KI, Kim SS, Kim YC. Quality characteristics of sulgidduk containing different levels of dandelion (Taraxacum officinale) leaves and roots powder. Korean J. Food Cook. Sci. 21: 110-116 (2005)

Yoon SJ, Lee MY. Quality of characteristics of sulgidduk added with concentrations of Hericium erinaceus powder. Korean J. Food Cook. Sci. 20: 575-580 (2004)

Hwang SJ, Yoon SJ. Quality characteristics of seolgiddok added with aloe powder during storage. Korean J. Food Cook. Sci. 23: 650-658 (2006)

Handeland M, Grude N, Torp T, Slimestad R. Black chokeberry juice (Aronia melanocarpa) reduces incidences of urinary tract infection among nursing home residents in the long term-a pilot study. Nutr. Res. 34: 518-525 (2014) crossref(new window)

Slimestad R, Torskangerpoll K, Nateland HS, Johannessen T, Giske NH. Flavonoids from black chokeberries, Aronia melanocarpa. J. Food Compos. Anal. 18: 61-68 (2005) crossref(new window)

Kahkonen MP, Hopia AI, Vuorela HJ, Rauha JP, Pihlaja K, Kujala TS, Heinonen M. Antioxidant activity of plant extracts containing phenolic compounds. J. Agr. Food Chem. 47: 3954-3962 (1999) crossref(new window)

Gasiorowski K, Szyba K, Brokos B, Koz.xl:laczynska B, Jankowiak-Wz.xllodarczyk M, Oszmianski J. Antimutagenic activity of anthocyanins isolated from Aronia melanocarpa fruits. Cancer Lett. 119: 37-46 (1997) crossref(new window)

Kedzierska M, Olas B, Wachowicz B, Glowacki R, Bald E, Czernek U, Szydlowska-Pazera K, Potemski P, Piekarski J, Jeziorski A. Effects of the commercial extract of aronia on oxidative stress in blood platelets isolated from breast cancer patients after the surgery and various phases of the chemotherapy. Fitoterapia 83: 310-317 (2012) crossref(new window)

Kim JH, Auger C, Kurita I, Anselm E, Rivoarilala LO, Lee HJ, Lee KW, Schini-Kerth VB. Aronia melanocarpa juice, a rich source of polyphenols, induces endothelium-dependent relaxations in porcine coronary arteries via the redox-sensitive activation of endothelial nitric oxide synthase. Nitric Oxide 35: 54-64 (2013) crossref(new window)

Horszwald A, Julien H, Andlauer W. Characterisation of aronia powders obtained by different drying processes. Food Chem. 141: 2858-2863 (2013) crossref(new window)

Valcheva-Kuzmanova S, Marazova K, Krasnaliev I, Galunska B, Borisova P, Belcheva A. Effect of Aronia melanocarpa fruit juice on indomethacin-induced gastric mucosal damage and oxidative stress in rats. Exp. Toxicol. Pathol. 56: 385-392 (2005) crossref(new window)

D'Alessandro LG, Dimitrov K, Vauchel P, Nikov I. Kinetics of ultrasound assisted extraction of anthocyanins from Aronia melanocarpa (black chokeberry) wastes. Chem. Eng. Res. Des. 92: 1818-1826 (2014) crossref(new window)

AOAC. Official Methods of Analysis of AOAC Intl. 15th ed. Method 777, 780, 788. Association of Official Analytical Chemists, Arlington, VA, USA (1990)

Singleton VLR, Orthofer R, Lamuela-Raventos RM. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Method Enzymol. 299: 152-178 (1999) crossref(new window)

Woisky RG, Salatino A. 1998. Analysis of propolis: some parameters and procedures for chemical quality control. J. Apicul. Res. 37: 99-105 (1998)

Giusti MM, Wrolstad RE. Handbook of Food Analytical Chemistry. John Wiley & Sons, New Jersey, USA. pp. 19-31 (2001)

Cheung LM, Cheung PC, Ooi VE. Antioxidant activity and total phenolics of edible mushroom extracts. Food Chem. 81: 249-255 (2003) crossref(new window)

Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic. Biol. Med. 26: 1231-1237 (1999) crossref(new window)

Hwang SJ. Quality characteristics of Korean steamed rice cake containing different amount of red onion powder. Korean J. Food Preserv. 20: 488-494 (2013) crossref(new window)

Doo HJ, Shin JY. Quality characteristics of black rice Sulgiddeok with black garlic .powder. Korean J. Food Cookery Sci. 26: 677-684 (2010)

Cho JS, Choi MY, Chang YH. Quality characteristics of Sulgiduk added with Lentinus edodes Sing Powder. J. East Asian Soc. Dietary Life 12: 55-64 (2002)

Hong KJ, Hwang SH. Quality characteristics of Sulgidduk with added chestnut. J. East Asian Soc. Dietary Life 21: 194-199 (2011)

Kim HK, Jin HH, Lee MS, Lee SJ. Quality characteristics of Sulgidduk added with Corni fructus powder. Food Eng. Prog. 17: 105-111 (2013) crossref(new window)

Chung KM, An HJ. Effects of oyster mushroom on quality of Sulgidduk and gyeongdan. J. Korean Soc. Food Sci. Nutr. 41: 1294-1300 (2012) crossref(new window)

Kim JH, Kim MY. 2011. Quality characteristics of Sulgidduk supplemented with citrus peel powder. J. Korean Soc. Food Sci. Nutr. 40: 993-998 (2011). crossref(new window)

Ryu MN, Kim HR, Seog EJ, Lee JH. Quality characteristics of baikseolgi made with Hovenia dulcis. Food Eng. Process. 11: 161-166 (2007)

Oh HE, Hong JS. Quality characteristics of Sulgidduk added with fresh sweet potato. Korean J. Food Cookery Sci. 24: 501-510 (2008)

Lee ES, Doo HJ, Kim YR, Shim JY. Quality characteristics of Sulgidduk with whole wheat flour. Food Eng. Prog. 14: 146-152 (2010)

Wangensteen H, Braunlich M, Nikolic V, Malterud KE, Slimestad R, Barsett H. Anthocyanins, proanthocyanidins and total phenolics in four cultivars of aronia: Antioxidant and enzyme inhibitory effects. J. Funct. Foods 7: 746-752 (2014) crossref(new window)

Hwang ES, Thi ND. Antioxidant contents and antioxidant activities of hot-water extracts of aronia (Aronia melancocarpa) with different drying methods. Korean J. Food Sci. Technol. 46: 303-308 (2014) crossref(new window)

Yang H, Oh KH, Yoo YC. Anti-inflammatory effect of hot water extract of aronia fruits in LPS-stimulated RAW 264.7 macrophages. J. Korean Soc. Food Sci. Nutr. 44: 7-13 (2015) crossref(new window)

Park S, Kim JI, Lee I, Lee S, Hwang MW, Bae JY, Heo J, Kim D, Han SJ, Park MS. Aronia melanocarpa and its components demonstrate antiviral activity against influenza viruses. Biochem. Biophys. Res. Comm. 440: 14-19 (2013) crossref(new window)

Martin DA, Taheri R, Brand MH, II AD, Sylvester FA, Bolling BW. Anti-inflammatory activity of aronia berry extracts in murine splenocytes. J. Func. Foods 8: 68-75 (2014) crossref(new window)

Hong HJ, Choi JH, Choi KH, Choi SW, Lee SJ. Quality changes of Sulgiduk added green tea powder during storage. J. Korean Soc. Food Sci. Nutr. 28: 1064-1068 (1999)

Cho EJ, Yang MO, Hwang CH, Kim WJ, Kim MJ, Lee MK. Quality characteristics of Sulgidduk added Rubus coreanum miquel during storage. J. East Asian Soc. Dietary Life 16: 458-467 (2006)