로젤(Hibiscus sabdariffa L.) 꽃받침 분말을 첨가한 설기떡의 품질특성 및 항산화 활성Quality Characteristics and Antioxidant Activities of Sulgidduck with Roselle (Hibiscus sabdariffa L.) Calyx Powder
- Other Titles
- Quality Characteristics and Antioxidant Activities of Sulgidduck with Roselle (Hibiscus sabdariffa L.) Calyx Powder
- Authors
- 신소연; 김영순; 송가영; 오현빈; 정기영
- Issue Date
- 2017
- Publisher
- 한국식품영양학회
- Keywords
- roselle calyx powder; Sulgidduck; antioxidant activities; sensory preference score
- Citation
- 한국식품영양학회지, v.30, no.2, pp.226 - 235
- Indexed
- KCI
- Journal Title
- 한국식품영양학회지
- Volume
- 30
- Number
- 2
- Start Page
- 226
- End Page
- 235
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/85684
- DOI
- 10.9799/ksfan.2017.30.2.226
- ISSN
- 1225-4339
- Abstract
- Roselle (Hibiscus sabdariffa L.) is a shrub which grows well in a tropical climate. There are large amounts of anthocyanins, organic acids and other compounds in roselle. Mostly, roselle is cultivated to use its red calyx. Its calyx is used as a natural food colorant and commonly consumed as a tea. This quality study was conducted to investigate the characteristics and antioxidant activities of Sulgidduck with roselle calyx powder. Four samples and a control were made with different ratios of added roselle calyx powder (0.5%, 1%, 1.5%, 2%). The moisture content of the 0.5%-sample was the highest as 40.60%, and that of the 2%-sample was the lowest as 37.37%. The pH of samples significantly decreased from 6.26 to 3.65 as the amount of roselle calyx powder increased (p<0.05). The L-value of samples also significantly decreased (p<0.05). In contrast, a-value and △E of samples significantly increased with elevated amounts of roselle calyx powder (p<0.05). The b-value of roselle calyx added Sulgidduck samples significantly increased compared to the control (p<0.05). Hardness and chewiness of Sulgidduck samples with added roselle calyx also significantly increased compared to the control (p<0.05). Cohesiveness of Sulgidduck samples with roselle calyx significantly decreased compared to control (p<0.05), with the exception of the 1% sample. There were no significant differences in springiness among samples. Total phenolic contents significantly increased when roselle calyx powder was added above a level of 1.5% (p<0.05). The flavonoid content of the control was the lowest as 0.73. ABTS radical scavenging activity significantly increased with increasing amounts roselle calyx powder (p<0.05). The 2%-sample got the lowest sensory preference scores in sweetness and overall acceptability. In contrast, the control and 1%-sample got the highest sensory preference scores. Based on these study findings, addition of 1% roselle calyx powder optimized the preparation of Sulgidduck and roselle calyx is therefore a useful natural colorant and antioxidant.
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Collections - College of Health Sciences > School of Biosystems and Biomedical Sciences > 1. Journal Articles
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