Abstract
To evaluate the optimal mixing ratio of Seunggumcho (Angelica gigas Nakai leaf) powder, this study undertook to examine the quality characteristics of Allbanggae Muk prepared using varying concentrations (0%, 2%, 4%, 6%). We determined a significant decrease in the Hunter’s color value(L value), proportionate to the amount of Seunggumcho powder added. The total polyphenol contents (12.38∼39.79 mg GAE/mL), total flavonoid contents (19.00∼31.81 ㎎ QE/mL), DPPH free radical scavenging activities(35.36∼41.25%) and ABTS radical scavenging activities (5.78∼32.78%) of Allbanggae Muk were significantly increased in the groups added with Seunggumcho powder. The physical properties, including hardness, chewiness, springiness, and cohesiveness of Allbanggae Muk, were significantly decreased in proportion to the amount of Seunggumcho powder. Allbanggae Muk containing 2% Seunggumcho powder showed a high score in the assessment for color, flavor, moistness and overall acceptance, thereby determining 2% Seunggumcho powder to be optimal for preparing Allbanggae Muk. This study further provides evidence that Allbanggae Muk added with Seunggumcho powder has a high functional component and antioxidant activity.
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