Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Quality Characteristics and Antioxidantive Activities of Spirulina Added Korean Rice Cake(Garaeduk) during Storage

스피루리나를 첨가한 떡볶이떡의 저장기간 중 품질 특성 및 항산화성

  • Kim, Mi-Yeon (Department of Food & Nutrition, Chungnam National University) ;
  • Jeong, Yun-Kyung (Department of Food & Nutrition, Chungnam National University) ;
  • Son, Chan-Wok (Department of Food & Nutrition, Chungnam National University) ;
  • Jhon, Eun-Sook (Daejeon Regional Food & Drug Administration) ;
  • Kim, Mee-Ree (Department of Food & Nutrition, Chungnam National University)
  • 김미연 (충남대학교 식품영양학과) ;
  • 정윤경 (충남대학교 식품영양학과) ;
  • 손찬욱 (충남대학교 식품영양학과) ;
  • 전은숙 (대전지방식품의약품안전청) ;
  • 김미리 (충남대학교 식품영양학과)
  • Published : 2009.02.28
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Abstract

This study evaluated the quality characteristics of Garaeduk, a traditional Korean rice cake, to which Spirulina (0, 1, 2, 3%, all w/w) was added. Moisture content of Spirulina-containing Garaeduk both before and after cooking increased with Spirulina level. During storage, moisture content was greater in Spirulina-containing cakes compared with control cakes, and the Hunter color L and b values of Spirulina-containing cakes decreased. Textural properties (hardness, chewiness), measured using a texture analyzer, of Spirulina-containing cakes were greater than those of control. During storage, hardness and chewiness of Spirulina-containing cakes remained higher than those of control cakes. The antioxidant activities of Spirulina-containing cakes increased with Spirulina content, owing to increased phycocyanin levels. Amylography showed that peak viscosity, and thus gelatinization temperature, of Spirulina-containing Garaeduk cakes were similar. Sensory preference tests revealed that Garaeduk with 2% Spirulina had the highest scores for color, odor, taste, and overall preference. It is suggested that Spirulina to 2% can be added to Garaeduk to improve quality.

Keywords

References

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