돼지감자 분말을 첨가한 현미설기떡의 품질평가

• Published in: 동아시아식생활학회지 Vol. 29; no. 2; pp. 112 - 119
• Main Authors: 신미혜(Mee-Hye Shin), 정남용(Nam-Yong Chung)
• Format: Journal Article
• Language: Korean
• Published: 동아시아식생활학회 01.04.2019
• Subjects: 생활과학; Jerusalem artichoke powder; quality evaluation; DPPH and ABTS free radical scavenging activity; brown rice Sulgidduk
• ISSN: 1225-6781; 2288-8802
• DOI: 10.17495/easdl.2019.4.29.2.112

This study examined the quality characteristics to evaluate the optimal mixing ratio of a Jerusalem artichoke powder (among 0%, 3%, 5%, and 7%) in brown rice Sulgidduk. The moisture contents of a Sulgidduk decreased significantly (39.57～29.50%) with increasing amount of Jerusalem artichoke powder. The L and b values of the Hunter's color value decreased significantly in proportion to the amount of Jerusalem artichoke powder. In the physical properties, the hardness and chewiness of brown rice Sulgidduk increased significantly in proportion to the amount of Jerusalem artichoke powder. The DPPH free radical scavenging activities of brown rice Sulgidduk increased significantly in groups of Jerusalem artichoke powder (12.11～ 14.15%). The ABTS free radical scavenging activities of brown rice Sulgidduk increased significantly in groups of Jerusalem artichoke powder (10.47～16.01%). The brown rice Sulgidduk containing 5% Jerusalem artichoke powder showed a high score with regard to color, flavor, moistness and overall acceptance. These results suggest that the appropriate amount of Jerusalem artichoke powder for making brown rice Sulgidduk is 5% and the addition of Jerusalem artichoke powder could contribute positively toward the quality characteristics of brown rice Sulgidduk. KCI Citation Count: 12