Abstract
In this study, we investigated the quality characteristics of sulgidduk (oriental-style rice cakes) added with water extract of black currant (SWBC) and sulgidduk ethanol extract of black currant (SEBC). Sulgidduk was prepared by adding black currant extract at 0, 2, 4, 6 and 8% of the total volume. The results showed that the pH of sulgidduk decreased, but there was no significant change in moisture content with the increase of the quantity of black currant extract. The sugar content of sulgidduk increased according to the addition of black currant extract. For the texture profile analysis, SWBC had a higher value for hardness than SEBC. The original sulgidduk had a significantly lower value for hardness than the SWBC and SEBC. Also, the original sulgidduk had a lower value for cohesiveness than the SWBC and SEBC. Springiness and adhesiveness showed no significant difference among the sulgidduk groups, although the addition of black currant extracts increased. The antioxidant activity of sulgidduk was measured by determining the scavenging activities of 2,2-azino-bis (3-ethylbenzo thiazoline-6-sulfonic acid (ABTS) radicals. The ABTS radical activity of the sulgidduk significantly increased as the addition of black currant extract increased. Therefore, black currant extracts can be incorporated into sulgidduk to improve the antioxidant and quality potential.
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