뜰보리수 분말을 첨가한 설기떡의 품질 특성 및 항산화 활성
Quality characteristics and antioxidative activity of‘Sulgidduk’added with Elaeagnus multiflora powder
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초록
The purpose of this study was to evaluate the quality and functionality of Elaeagnus multiflora powder for developing a processed food using Elaeagnus multiflora powder. Elaeagnus multiflora ‘Sulgidduk’ was developed by adding 0, 3, 6, 9 and 12% Elaeagnus multiflora powder and the physicochemical characteristics of the ‘Sulgidduk’ were examined. Analysis of the general contents of the ‘Sulgidduk’ added with Elaeagnus multiflora powder showed that moisture, crude protein, crude lipids and crude ash increased, while the carbohydrate content decreased with increasing amount of added Elaeagnus multiflora powder the pH also decreased. The Brix value and soluble protein content increased as the amount of Elaeagnus multiflora was increased while the reducing sugar content decreased. The ‘Sulgidduk’ “L” value decreased, while its “a” and “b” values increased with increasing amount of Elaeagnus multiflora powder and the hardness, adhesiveness, cohesiveness, and chewiness decreased, the polyphenol contents and electron donating ability also increased. On the basis of these results, the preserved quality of ‘Sulgidduk’ added with Elaeagnus multiflora powder was higher than that of the control ‘Sulgidduk’.
Abstract
The purpose of this study was to evaluate the quality and functionality of Elaeagnus multiflora powder for developing a processed food using Elaeagnus multiflora powder. Elaeagnus multiflora ‘Sulgidduk’ was developed by adding 0, 3, 6, 9 and 12% Elaeagnus multiflora powder and the physicochemical characteristics of the ‘Sulgidduk’ were examined. Analysis of the general contents of the ‘Sulgidduk’ added with Elaeagnus multiflora powder showed that moisture, crude protein, crude lipids and crude ash increased, while the carbohydrate content decreased with increasing amount of added Elaeagnus multiflora powder the pH also decreased. The Brix value and soluble protein content increased as the amount of Elaeagnus multiflora was increased while the reducing sugar content decreased. The ‘Sulgidduk’ “L” value decreased, while its “a” and “b” values increased with increasing amount of Elaeagnus multiflora powder and the hardness, adhesiveness, cohesiveness, and chewiness decreased, the polyphenol contents and electron donating ability also increased. On the basis of these results, the preserved quality of ‘Sulgidduk’ added with Elaeagnus multiflora powder was higher than that of the control ‘Sulgidduk’.
참고문헌 (35)
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