고추냉이 잎 분말을 첨가한 설기떡의 품질 특성

Abstract

This study aimed to research the possibility of developing functional rice cakes by investigating the quality characteristics and antioxidant effects of the Sulgidduk added with Wasabia japonica Matsum leaf powder at concentrations of 0%, 2%, 4%, 6%, and 8%. The moisture content, pH and chromaticity L, a, and, b values tended to reduce as more Wasabia japonica Matsum leaf powder was added. It also reduced the hardness, cohesiveness, gumminess, and chewiness of the Sulgidduk. However, no significant difference was found in springiness. The total polyphenol content of the Sulgidduk with Wasabia japonica Matsum leaf powder in the group of 2%∼8% ranged to 44.37∼144.12 mg GAE/100 g. The DPPH free radical scavenging activity ranged 86.37%∼98.22% in the 2%∼8% group, which was higher than that of the control group. The preference for Sulgidduk with 4% Wasabia japonica Matsum leaf powder was the highest of the other groups in terms of sensory evaluation (color, taste, mouthfeel, and overall preference). It also increased the sample’s green color, spiciness, and bitterness as more Wasabia japonica Matsum leaf powder was added. Therefore, the results showed that adding 4% Wasabia japonica Matsum leaf powder was the most suitable mixing ratio, suggesting that adding Wasabia japonica Matsum leaf powder enhances the antioxidant activity of Sulgidduk and positively affects palatability, thereby expecting an increase in the value of the rice cake.