The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Antioxidant Properties and Quality Characteristics of Dasik Supplemented with Longanae Arillus

용안육 다식의 항산화 활성 및 품질 특성

  • Yang, Eun Young (Dept. of Food Science and Nutrition, Sookmyung Womens University) ;
  • Han, Young Sil (Dept. of Food Science and Nutrition, Sookmyung Womens University) ;
  • Sim, Ki Hyeon (Dept. of Traditional Dietary Life, Graduate School of Culture and Arts, Sookmyung Women's University)
  • 양은영 (숙명여자대학교 식품영양학과) ;
  • 한영실 (숙명여자대학교 식품영양학과) ;
  • 심기현 (숙명여자대학교 문화예술대학원 전통식생활문화전공)
  • Received : 2018.07.02
  • Accepted : 2018.07.25
  • Published : 2018.08.31
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Abstract

This study was designed to evaluate the quality characteristics and antioxidant properties of Longanae Arillus powder (added in the ratios of 0%, 25%, 50%, 75%, and 100%), which is traditionally used to render the product more suited to the modern consumer's taste for the compound Longanae Arillus Dasiks. As the consumer consumption of the proportions of Longanae Arillus increases, the moisture content and pH of the Dasik supplemented with Longanae Arillus decrease, while at the same time, a soluble solid content increases (p<0.001). The color value showed the decrease in L and b values with the increase in Longanae Arillus content, and the increase in the value of the compound with the addition of Longanae Arillus (p<0.001) can be noted. The mechanical texture of Dasik was increased by the addition of Longanae Arillus considering its hardness, adhesiveness, cohesiveness, springiness, and chewiness (p<0.001). In the sensory evaluation of the Longanae Arillus Dasik showed that people expressed an overall preference at the addition of Longanae Arillus, such as noted as being preferred with 50% in color, flavor, taste, texture, and overall acceptance of the compound (p<0.001). Regarding the antioxidant activity of Longanae Arillus Dasik, the total phenolic, flavonoid contents, DPPH radical scavenging activity, reducing power, and superoxide anion levels were found to increase with the addition of Longanae Arillus (p<0.001) with its consumer use. It is believed that Longanae Arillus Dasik, is most preferred to be added at the concentration of 50% during the Dasik preparation.

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