프리카 분말을 첨가한 가래떡의 품질특성, 노화 억제 및 항산화 특성

Abstract

Purpose: The traditional functional food Freekeh, which is immature green wheat, has a high amount of dietary fiber, fructooligosaccharides and minerals, as well as a small amount of vitamin A, B1, B2, C, and E. This study was conducted to analyze the quality properties, retarding retrogradation effect, antioxidant activities and sensory properties of Garaedduk and to determine the optimal proportion of Freekeh for use in the Korean traditional food, Garaedduk. Methods: Five different samples were made with different ratios of Freekeh (0%, 5%, 10%, 15%, 20%). Results: The moisture content of the 20% sample was highest (51.41%), while that of the 0% sample was lowest (46.69%). The L-value of samples also decreased significantly (p<0.05). In contrast, the a-value and △E of samples increased significantly as the amount of Freekeh powder increased (p<0.05). The b-value of Freekeh powder added Garaedduk samples increased significantly compared to the 0% sample (p<0.05), whereas the hardness, chewiness, adhesiveness of Freekeh powder added Garaedduk samples decreased significantly when compared to the 0% sample (p<0.05). Gumminess also decreased compared to the 0% sample (p<0.05); however, there were no significant differences in springiness or cohesiveness among samples (p<0.05). Evaluation of the retarding retrogradation effects and sensory properties revealed that they were highest in the 5% sample. In terms of total phenol and flavonoid content of Garaedduk, Freekeh had a higher phenol and flavonoid content than rice and slightly increased as Freekeh was added (p<0.05). Conclusion: Adding 5-10% Freekeh powder is most desirable to improve the quality characteristics and retard retrogradation of Garaedduk.