Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Physicochemical Characteristics and Antioxidant Capacity of Rice Cake (Sulgitteok) Supplemented with Lyophilized Sedum sarmentosum (Dolnamul) Powder

  • Kim, Seung-Mi (Research and Development Center, DBIO Incorporation) ;
  • Lee, Myung-Ho (Department of Hotel Culinary Arts, Shinheung College) ;
  • Yang, Sun-A (Research and Development Center, DBIO Incorporation) ;
  • Choi, Young-Sim (Department of Food and Culinary Arts, Suwon Women's College) ;
  • JeGal, Sung-A (Research and Development Center, DBIO Incorporation) ;
  • Sung, Chang-Keun (Department of Food Science and Technology, Chungnam National University) ;
  • Mo, Eun-Kyoung (Research and Development Center, DBIO Incorporation)
  • Received : 2012.02.03
  • Accepted : 2012.05.15
  • Published : 2012.06.30
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Abstract

This study was performed to increase the availability of Sedum sarmentosum (Dolnamul) and to improve the nutraceutical value of rice cakes (sulgitteok). The contents of crude protein, mineral, dietary fiber, water holding capacity, and hardness significantly and directly increased with lyophilized sedum powder (SP). Pore ratio and expansion rate decreased in samples containing more than 10% SP compared to the control. In a sensory evaluation, a positive correlation was detected between overall acceptability and taste ($R^2$=0.99, p<0.01), and color ($R^2$=0.72, p<0.05). Total polyphenol contents of the SP-treated groups were significantly elevated, accompanied by an increase in radical scavenging ability estimated by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. Replacing 10% of the rice powder with SP efficiently improved the antioxidant and nutritional values of sulgitteok as well as its the sensory quality.

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References

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