A Study on DPPH and ABTS Antioxidant Activity and Sensory Evaluation of Seolgitteok with Walnut and Health CRISIS(Juglans Regia)

Abstract

Purpose: Life expectancy of human beings has increased due to marked advancement of medical science. Along with this increase, people are becoming more interested in living longer in good health, which in turn has imparted significant effects on dietary life. As such, the advantageous physiological characteristics of food items are being highlighted and gaining in popularity. Therefore, this study is concerned with production of “tteok”(rice cake) with the addition of walnut, a functional ingredient capable of suppressing oxidation and thus having significant effects with regard to diseases. Method: Based on various research data, it is known that continuous walnut consumption is effective for inducing antioxidation in the human body. Moreover, from experimental results of studies on cancer and stress-mediated diseases, it is known that phenols and flavonoids are effective in inducing antioxidation. Accordingly, this study is aimed at examining the extent of the antioxidation effect from the addition of walnut when making Seolgitteok with non-glutinous rice, as well as the commercial value of that effect. Results: For this purpose, the correlation between walnut contents of 0%, 1%, 3%, 6% and 9%, as the control group, phenol and flavonoid The content was correlated with the dose through DPPH and ABTS elimination. The chromaticity and other properties of steamed Seolgitteok were quantified through sensory evaluation to identify the optimal walnut content for commercialization. Conclusion: Accordingly, the results of this study were deemed to be helpful for purposes of qualitative improvement of the tteok industry by disclosing the physiological characteristics of Seolgitteok containing walnut.