Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics and Antioxidant Activities of Steamed Rib Sauce Added with Rehmannia glutinosa preparata (Sookjihwang) Concentrate

숙지황 농축액의 첨가량을 달리하여 제조한 갈비찜 소스의 품질 특성 및 항산화성

  • Na, Yong Geun (Dept. of Culinary Arts, Woosong University) ;
  • Song, Ji Hye (Dept. of Food & Nutrition, Chungnam National University) ;
  • Jeon, Hye Lyun (Dept. of Food & Nutrition, Chungnam National University) ;
  • Shim, Eun Kyung (Dept. of Food & Nutrition, Chungnam National University) ;
  • Lee, Kun Jong (Dept. of Food & Nutrition, Seoil College) ;
  • Kim, Mee Ree (Dept. of Food & Nutrition, Chungnam National University)
  • 나용근 (우송대학교 외식조리학부) ;
  • 송지혜 (충남대학교 식품영양학과) ;
  • 전혜련 (충남대학교 식품영양학과) ;
  • 심은경 (충남대학교 식품영양학과) ;
  • 이근종 (서일대학 식품영양학과) ;
  • 김미리 (충남대학교 식품영양학과)
  • Received : 2012.07.09
  • Accepted : 2012.10.29
  • Published : 2012.10.31
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Abstract

This study was performed to evaluate the physiochemical and sensory quality characteristics as well as the antioxidant activities of steamed rib sauce prepared with different amounts of Rehmannia glutinosa preparata concentrate(0, 6, 12, 18%). The moisture content and salinity of control were 80% and 0.8%, respectively, but those of sauces added with Sookjihwang concentrate were not significantly different from those of control. The acidity and reducing sugar content increased according to the amount of Sookjihwang concentrate. Hunter's color L (lightness) and b (yellowness) values decreased according to the amount of Sookjihwang concentrate, whereas a (redness) value was not significantly different among the treatments. Viscosity increased according to the amount of Sookjihwang concentrate. Total phenol and flavonoid contents increased according to the amount of Sookjihwang concentrate. Antioxidant activities (DPPH and hydroxyl radical scavenging activities) also increased according to the amount of Sookjihwang concentrate. Results of sensory preference test revealed that the scores for color, glossiness, and overall preference were the highest in sauce added with 12% Sookjihwang concentrate. It can be suggested that sauce added with Sookjihwang concentrate may be a functional sauce with high antioxidant activity.

Keywords

References

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