치커리 첨가 설기떡의 저장 중 품질 특성 및 항산화 활성
Quality characteristics and antioxidant activities of ‘Sulgidduk’ added with chicory powder during storage
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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℃ 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.
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℃ 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.
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