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Quality Characteristics and Antioxidant Activity of Sulgidduk Prepared by Addition of Aronia Powder (Aronia melanocarpa)

아로니아 분말을 첨가하여 제조한 설기떡의 품질 특성 및 산화방지 활성

  • Hwang, Young-ran (Department of Nutrition and Culinary Science, Hankyong National University) ;
  • Hwang, Eun-Sun (Department of Nutrition and Culinary Science, Hankyong National University)
  • 황영란 (한경대학교 영양조리과학과) ;
  • 황은선 (한경대학교 영양조리과학과)
  • Received : 2015.03.13
  • Accepted : 2015.06.09
  • Published : 2015.08.31

Abstract

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.

Keywords

aronia powder;Sulgidduk;quality characteristics;antioxidant activity;sensory evaluation

Acknowledgement

Supported by : 농림수산식품부

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