국내산 참깨, 들깨의 품질특성과 생강분말을 첨가하여 제조한 깨다식의 품질특성과 항산화성 비교
Comparison of quality characteristics of domestic white sesame and perilla and the quality characteristics and antioxidant properties of sesame dasik manufactured by adding ginger powder
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In this study, quality characteristics and antioxidants were compared by analyzing the physicochemical components of domestic white sesame and perilla, manufacturing a dasik, and manufacturing a sesame dasik with 6% ginger powder added to the weight of sesame powder. As a result of measuring the moisture content of the sesame dasiks, the moisture content tended to be high in the sample group to which ginger powder was added. The pH measurement results were found to be 6.09~6.47, and the pH of the sesame dasiks with ginger powder was all lower than that of the no-added group. As a result of the color value, there was a significant difference in the L value, and there was no difference in the a and b values according to the addition of ginger powde. As a result of measuring the texture, there was no significant difference according to the addition of ginger powder, only the difference between white sesame and perilla. Antioxidant measurements showed that total polyphenols were highest at 3.27 GAE mg/g in PD samples, flavonoids were highest at 1.90 QE mg/g in GPD samples, and DPPH RSA was highest at 39.88 in PD samples. As a result of the sensory preference, there was no significant difference in color items.In Taste, the WD showed high values, and in overall preference, the PD was the highest. In this study, ginger powder was added 6% compared to sesame powder, but considering that the score was low in the Bitter and Hotness items, it was necessary to lower the content slightly when adding ginger powder.
Abstract
In this study, quality characteristics and antioxidants were compared by analyzing the physicochemical components of domestic white sesame and perilla, manufacturing a dasik, and manufacturing a sesame dasik with 6% ginger powder added to the weight of sesame powder. As a result of measuring the moisture content of the sesame dasiks, the moisture content tended to be high in the sample group to which ginger powder was added. The pH measurement results were found to be 6.09~6.47, and the pH of the sesame dasiks with ginger powder was all lower than that of the no-added group. As a result of the color value, there was a significant difference in the L value, and there was no difference in the a and b values according to the addition of ginger powde. As a result of measuring the texture, there was no significant difference according to the addition of ginger powder, only the difference between white sesame and perilla. Antioxidant measurements showed that total polyphenols were highest at 3.27 GAE mg/g in PD samples, flavonoids were highest at 1.90 QE mg/g in GPD samples, and DPPH RSA was highest at 39.88 in PD samples. As a result of the sensory preference, there was no significant difference in color items.In Taste, the WD showed high values, and in overall preference, the PD was the highest. In this study, ginger powder was added 6% compared to sesame powder, but considering that the score was low in the Bitter and Hotness items, it was necessary to lower the content slightly when adding ginger powder.
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