Preventive Nutrition and Food Science

  • 제17권2호
  • /
  • Pages.152-157
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  • 2012
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  • 2287-1098(pISSN)
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  • 2287-8602(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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Physicochemical Characteristics and Antioxidant Capacity of Rice Cake (Sulgitteok) Supplemented with Lyophilized Sedum sarmentosum (Dolnamul) Powder

  • Kim, Seung-Mi (Research and Development Center, DBIO Incorporation) ;
  • Lee, Myung-Ho (Department of Hotel Culinary Arts, Shinheung College) ;
  • Yang, Sun-A (Research and Development Center, DBIO Incorporation) ;
  • Choi, Young-Sim (Department of Food and Culinary Arts, Suwon Women's College) ;
  • JeGal, Sung-A (Research and Development Center, DBIO Incorporation) ;
  • Sung, Chang-Keun (Department of Food Science and Technology, Chungnam National University) ;
  • Mo, Eun-Kyoung (Research and Development Center, DBIO Incorporation)
  • 투고 : 2012.02.03
  • 심사 : 2012.05.15
  • 발행 : 2012.06.30
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초록

This study was performed to increase the availability of Sedum sarmentosum (Dolnamul) and to improve the nutraceutical value of rice cakes (sulgitteok). The contents of crude protein, mineral, dietary fiber, water holding capacity, and hardness significantly and directly increased with lyophilized sedum powder (SP). Pore ratio and expansion rate decreased in samples containing more than 10% SP compared to the control. In a sensory evaluation, a positive correlation was detected between overall acceptability and taste ($R^2$=0.99, p<0.01), and color ($R^2$=0.72, p<0.05). Total polyphenol contents of the SP-treated groups were significantly elevated, accompanied by an increase in radical scavenging ability estimated by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. Replacing 10% of the rice powder with SP efficiently improved the antioxidant and nutritional values of sulgitteok as well as its the sensory quality.

키워드

참고문헌

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