Preparation and Characteristics of Sulgidduk Containing Different Amounts of Black Garlic Extract

흑마늘 추출물의 첨가량을 달리한 설기떡의 제조와 품질특성

  • Received : 2010.08.13
  • Accepted : 2010.09.15
  • Published : 2010.10.31

Abstract

This study was performed to confirm of characteristics of Sulgidduk containing different amounts of black garlic extract: 0% (T0), 1% (T1), 5% (T5), 10% (T10) or 15% (T15). Samples were analyzed for their physicochemical characteristics and antioxidant activities. According to the results, increasing the level of black garlic extract in the formulation caused the moisture contents of the sample to decrease (38.66~36.79%). Additionally, the L value decreased while the a and b values increased as the contents of black garlic extract in sample increased. Analysis of the texture of Sulgidduk containing different amounts of black garlic extract, found that hardness, gumminess, and adhesiveness decreased, whereas springiness increased; cohesiveness and chewiness did not significantly change. The antioxidant activities of Sulgidduk containing different amounts of black garlic extract were evaluated by measuring 1,1-diphenyl-2-picrylhydrazyl (DPPH) and, 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid (ABTS) radical scavenging activities. In these assays, the Sulgidduk containing different amounts of black garlic extract presented significant radical scavenging activities in a dose-dependent manner.

Keywords

References

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