Effect ofMoringa oleiferaLeaf on Antioxidant and Quality Characteristics of the Korean Traditional Rice Cake Sulgidduk

Abstract

We investigated the optimum amount of Moringa oleifera leaf extract to be added to rice flour in the preparation of the Korean traditional rice cake sulgidduk. Sulgidduk was fortified with 0.1%, 1% and 10% M. oleifera leaf extract added to rice powder. M. oleifera extracts significantly increased the antioxidant activities of sulgidduk in a dose-dependent manner (P < 0.05). Physicochemical characteristics were evaluated based on proximate composition, color, texture profile analysis and sensory evaluations. The lightness and redness significantly decreased, and yellow increased with increasing M. oleifera leaf extract concentration. The control groups showed significantly higher values for hardness, cohesiveness, chewiness and adhesiveness compared to the M. oleifera leaf extract-added groups (P < 0.05). Overall preference was highest for the 0.1% M. oleifera leaf extract group in sensory evaluations. These results show the potential of M. oleifera leaf for increasing the consumer acceptability and functionality of sulgidduk. Practical Applications Sulgidduk is a Korean traditional rice cake. Moringa oleifera leaf has several known biological properties. Therefore, it would be beneficial to develop a novel formulation for sulgidduk with the extract of M. oleifera leaf. In this study, the possibility of utilizing M. oleifera leaf to produce acceptable sulgidduk with improved functionality was explored. Such a value-added product would likely promote the acceptance of traditional Korean foods to the benefit of the population and economy.