핑거루트 분말을 첨가한 설기떡의 품질특성 및 항산화효과

Abstract

In this study, Sulgidduk was prepared by adding finger root powder containing a large quantity of functional substances, and its quality characteristics and antioxidative effects were investigated. The total polyphenol and flavonoid content of this Sulgidduk tended to significantly increase with the increase in finger root powder content. As finger root powder was added (in 0, 3, 6, 9 and 12% ratios to the control group rice flour quantity), the DPPH and ABTS radical scavenging activities tended to increase with the proportion of finger root powder. On the other hand, the moisture content, pH and sugar content tended to decrease as the amount of finger root added increased. The water content of Sulgidduk with the addition of finger root powder in the control group was 38.68 ± 0.08%, the pH was 6.34 ± 0.01, and the sugar content was 20.00 ± 0.10 °Brix. The result of the colorimetric measurement of Sulgidduk with finger root powder added showed that the overall L value (lightness) was lowered and it darkened as the added amount increased, and the a value (redness) and b value (yellowness) tended to increase. The measurement of the texture of Sulgidduk with the addition of finger root powder showed that the hardness and chewiness increased as the amount added increased, but springiness, cohesiveness, and fracturability tended to decrease. To summarize the above results, finger root is an excellent functional food exhibiting a high antioxidant effect, and the physiologically active ingredients remain stable during the manufacturing process of finger root Sulgidduk and show antioxidant activity. For the expanded use of finger root, it is considered that 3% or 6% of finger root powder is most suitable for the production of functional Sulgidduk that can satisfy consumer’s preferences.