다시마(Saccharina japonica) 분말을 첨가한 죽의 품질특성 및 항산화 효과
Quality Characteristics and Antioxidant Activities of Gruel Containing Saccharina japonica Powder
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초록
Saccharina japonica is a type of seaweed rich in dietary fiber, iodine, calcium, and selenium. We investigated thequality characteristics and antioxidant activities of gruel made with S. japonica powder, and identified the bestratio of powder to gruel to maximize its health effects. The gruel was prepared with rice, glutinous rice, GABA(γ-aminobutyric acid)-enriched sea tangle fermented in lactic acid (0.3%), and various amounts (0-10% gruel volume)of S. japonica powder. The pH, color, viscosity, spreadability, antioxidant activities, and sensory evaluation ofthe gruel were investigated. Spreadability and pH decreased, whereas viscosity and antioxidant activities increased,with increasing powder content. In addition, color lightness decreased significantly, whereas redness and yellownessincreased. In sensory tests, color, aroma, and texture were rated highest for gruel with 5% powder. On the other hand,flavor and overall acceptability were considered optimal in gruel with 7% powder.
Abstract
Saccharina japonica is a type of seaweed rich in dietary fiber, iodine, calcium, and selenium. We investigated thequality characteristics and antioxidant activities of gruel made with S. japonica powder, and identified the bestratio of powder to gruel to maximize its health effects. The gruel was prepared with rice, glutinous rice, GABA(γ-aminobutyric acid)-enriched sea tangle fermented in lactic acid (0.3%), and various amounts (0-10% gruel volume)of S. japonica powder. The pH, color, viscosity, spreadability, antioxidant activities, and sensory evaluation ofthe gruel were investigated. Spreadability and pH decreased, whereas viscosity and antioxidant activities increased,with increasing powder content. In addition, color lightness decreased significantly, whereas redness and yellownessincreased. In sensory tests, color, aroma, and texture were rated highest for gruel with 5% powder. On the other hand,flavor and overall acceptability were considered optimal in gruel with 7% powder.
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