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Antioxidant Activities and Quality Characteristics of Sulgidduk Added with Portulaca oleracea L.

쇠비름 첨가 설기떡의 품질 특성 및 항산화성

  • Jeon, Mi Ra (Department of Food and Nutrition, Chungnam National University) ;
  • Kim, Mee Ree (Department of Food and Nutrition, Chungnam National University)
  • 전미라 (충남대학교 식품영양학과) ;
  • 김미리 (충남대학교 식품영양학과)
  • Received : 2016.03.02
  • Accepted : 2016.08.31
  • Published : 2016.10.31

Abstract

The objective of this study was to develop a healthy Sulgidduk, a kind of rice cake, added with Portulaca oleracea L.. The effects of P. oleracea L. paste (0% 1%, 3%, or 5%) on the quality characteristics of Sulgidduk were evaluated. As the concentration of P. oleracea L. paste increased, pH decreased and acidity increased. The reducing sugar contents (%) increased with the amount of P. oleracea L. paste. The Hunter a and b values of Sulgidduk increased with an increase in P. oleracea L. paste concentration, whereas L value decreased. DPPH radical scavenging activity and SOD like activity of P. oleracea L. Sulgidduk increased with increasing P. oleracea L. paste contents. The sensory results show that overall preference of Sulgidduk with a P. oleracea L paste content of 3% was higher than those of other treatments.

본 연구는 항산화능이 우수한 것으로 알려진 쇠비름을 선택하여 쇠비름 페이스트를 만든 후 0, 1, 3, 5%를 첨가한 설기떡을 제조하여 품질 특성 및 항산화성을 분석하였다. 쇠비름 첨가량이 증가할수록 산도와 환원당이 증가하였다. 색도는 쇠비름 첨가량이 증가할수록 명도는 감소하고, 적색도와 황색도는 증가하였다. 총페놀 함량은 쇠비름 첨가량이 증가할 수록 증가하였다. DPPH 라디칼 소거능과 superoxide dismutase 유사 활성은 쇠비름 첨가량이 증가할수록 $IC_{50}$ 값과 $EC_{50}$ 값이 낮아져 항산화능이 높았다. 기호도는 쇠비름을 첨가할수록 외관의 기호도는 증가하지만 향미, 맛, 조직감, 전체적 기호도는 3% 쇠비름 첨가군이 가장 높게 나타났고, 5% 쇠비름 첨가군이 감소함을 보였다. 특히 전체적 기호도는 쇠비름 3% 첨가군이 가장 높은 점수를 받았다. 이상의 결과로 보아 쇠비름 첨가가 떡의 항산화능과 기호도를 증가시켜 설기떡의 가치를 높일 수 있을 것으로 보인다. 이 연구를 통해 쇠비름을 첨가한 설기떡의 항산화능이 우수한 것을 볼 수 있었다. 또한, 쇠비름의 향미와 맛을 고려하여 볼 때 쇠비름을 3% 첨가하여 제조하면 외관, 향미, 맛, 전체적 기호도 등 선호도 측면에서 적당할 것으로 생각한다.

Keywords

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