Quality Characteristics and Antioxidantive Activities of Spirulina Added Korean Rice Cake(Garaeduk) during Storage

스피루리나를 첨가한 떡볶이떡의 저장기간 중 품질 특성 및 항산화성

  • Kim, Mi-Yeon (Department of Food & Nutrition, Chungnam National University) ;
  • Jeong, Yun-Kyung (Department of Food & Nutrition, Chungnam National University) ;
  • Son, Chan-Wok (Department of Food & Nutrition, Chungnam National University) ;
  • Jhon, Eun-Sook (Daejeon Regional Food & Drug Administration) ;
  • Kim, Mee-Ree (Department of Food & Nutrition, Chungnam National University)
  • 김미연 (충남대학교 식품영양학과) ;
  • 정윤경 (충남대학교 식품영양학과) ;
  • 손찬욱 (충남대학교 식품영양학과) ;
  • 전은숙 (대전지방식품의약품안전청) ;
  • 김미리 (충남대학교 식품영양학과)
  • Published : 2009.02.28

Abstract

This study evaluated the quality characteristics of Garaeduk, a traditional Korean rice cake, to which Spirulina (0, 1, 2, 3%, all w/w) was added. Moisture content of Spirulina-containing Garaeduk both before and after cooking increased with Spirulina level. During storage, moisture content was greater in Spirulina-containing cakes compared with control cakes, and the Hunter color L and b values of Spirulina-containing cakes decreased. Textural properties (hardness, chewiness), measured using a texture analyzer, of Spirulina-containing cakes were greater than those of control. During storage, hardness and chewiness of Spirulina-containing cakes remained higher than those of control cakes. The antioxidant activities of Spirulina-containing cakes increased with Spirulina content, owing to increased phycocyanin levels. Amylography showed that peak viscosity, and thus gelatinization temperature, of Spirulina-containing Garaeduk cakes were similar. Sensory preference tests revealed that Garaeduk with 2% Spirulina had the highest scores for color, odor, taste, and overall preference. It is suggested that Spirulina to 2% can be added to Garaeduk to improve quality.

Keywords

References

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