In:
Korean Journal of Food Preservation, The Korean Society of Food Preservation, Vol. 27, No. 5 ( 2020-08), p. 523-533
Abstract:
The purpose of this study was to determine the quality characteristics and
antioxidant activities of ‘Sulgidduk’ added with chicory (Cichrium intybus L.) powder during storage. Chicory powder
was added to ‘Sulgidduk’ in concentrations of 1%, 3%, or 5% of rice powder, and the ‘Sulgidduk’ was
stored at 20°C for 3 days. Immediately after preparation, the moisture content of the ‘Sulgidduk’ increased due to the addition of
chicory. During storage, the samples in the 5% additive group showed the least moisture content. Immediately after manufacture and during storage, no
change was observed in the sugar content. The sugar content decreased further with the addition of chicory, but did not show much difference during storage.
The pH immediately after manufacture was the lowest in the 5% additive group and decreased during storage. The addition of chicory increased the Hunter
color system L value, but decreased the a and b values. Analysis of the texture properties using a texture profile analyzer showed that the hardness and
chewiness were the lowest in the 5% additive group and that the change in these properties during storage was smallest in the 5% additive group.
These properties showed the opposite tendency to the moisture content. The total phenolic content, DPPH radical scavenging activity, and SOD-like activity, which
represent the antioxidant activity, increased with the amount of chicory added, and showed a small reduction in the 5% chicory additive group during
storage. From these results, the addition of chicory powder in ‘Sulgidduk’ has positive effects on its storage quality and
antioxidant activities.
Type of Medium:
Online Resource
ISSN:
1738-7248
,
2287-7428
Uniform Title:
치커리 첨가 설기떡의 저장 중 품질 특성 및 항산화 활성
DOI:
10.11002/kjfp.2020.27.5.523
Language:
English
Publisher:
The Korean Society of Food Preservation
Publication Date:
2020
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