Physicochemical Characteristics and Antioxidant Capacity of Rice Cake (Sulgitteok) Supplemented with Lyophilized Sedum sarmentosum (Dolnamul) Powder.
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.
Research and Development Center, DBIO Incorporation, Daejeon 305-764, Korea.
Seung Mi
SM
Kim
Department of Hotel Culinary Arts, Shinheung College, Gyeonggi 480-701, Korea.
Myung Ho
MH
Lee
Research and Development Center, DBIO Incorporation, Daejeon 305-764, Korea.
Sun A
SA
Yang
Department of Food and Culinary Arts, Suwon Women's College, Gyeonggi 441-748, Korea.
Young Sim
YS
Choi
Research and Development Center, DBIO Incorporation, Daejeon 305-764, Korea.
Sung A
SA
Jegal
Department of Food Science and Technology, Chungnam National University, Daejeon 305-764, Korea.
Chang Keun
CK
Sung
Research and Development Center, DBIO Incorporation, Daejeon 305-764, Korea.
Eun Kyoung
EK
Mo
Sedum sarmentosum (Dolnamul); antioxidant; rice cake (sulgitteok); sensory quality