양파껍질 분말을 첨가한 설기떡의 품질 특성 및 항산화 활성

• Published in: 한국식품과학회지 Vol. 56; no. 4; pp. 499 - 504
• Main Authors: 김경아(Gyeong A Kim), 이예주(Ye Ju Lee), 민유림(You-Rim Min), 장혜원(Hae Won Jang)
• Format: Journal Article
• Language: Korean
• Published: 한국식품과학회 01.08.2024
• Subjects: 식품과학; antioxidant activities; onion peel powder; quality properties; Sulgidduk
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2024.56.4.499

In this study, the quality and antioxidant characteristics of Sulgidduk were examined by varying the onion peel powder content (0, 2, 4, 6, and 8% based on rice flour weight). The sugar content, pH, moisture, physical characteristics, 2,2-di phenyl-1-picrylhydrazyl radical scavenging activity, 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity, and sensory attributes were measured. Increasing the onion peel powder content resulted in higher sugar and moisture content, and lower pH. The control group had the highest hardness, chewiness, and gumminess, which decreased with increasing onion peel powder content. Cohesiveness was similar across all groups. The addition of onion peel powder enhanced antioxidant activity. Sensory evaluation revealed that the 4% onion peel powder provided the best taste, color, texture, and overall acceptability. Thus, adding onion peel powder to Sulgidduk improves its texture and antioxidant properties, suggesting an optimal mixing ratio for effectively using onion peel powder. KCI Citation Count: 0