생강을 첨가한 다식의 항산화성 연구

Abstract

This study evaluated the antioxidant and high-quality characteristics of Dasik. Dasik, a unique food in Korea, involves drying and powdering various ingredients, followed by kneading and consuming with tea. In this study, ginger, which has various pharmacologically active components, such as gingerol, was used as the main ingredient in Dasik, and five sub-ingredients (strawberries, blueberries, coconut powder, soy flour, and dark chocolate) that contain high amounts of polyphenols were added to enhance the absorption rate of catechins, including EGCG found in tea. The quality characteristics and antioxidant properties of Dasik were examined for each sub-ingredient. The quality assessment of ginger Dasiks with five different sub-ingredients revealed hardness values ranging from 3.73 to 6.02 g/cm2Dark chocolate had the highest ash and protein contents, while coconut powder exhibited the highest fat and sugar contents. In terms of antioxidant evaluation, dark chocolate, known for its high polyphenol content, exhibited the highest total polyphenol content and antioxidant capacity in this study. Therefore, considering that dark chocolate ginger Dasiks had the highest polyphenol content and antioxidant capacity, further research on neutralizing the bitterness associated with a high polyphenol content in dark chocolate ginger Dasik would contribute to the development of Dasiks that can enhance the rate of EGCG absorption in tea.