Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Sensory and Antioxidative Characteristics of AF-343 Containing Salt-reduced Dried Bulgogi Bibimbap

AF-343 함유 저염 건조 불고기 비빔밥의 관능적 항산화적 특성

  • Kim, Hae-Young (Department of Food Science and Nutrition, Yongin University)
  • 김혜영 (용인대학교 식품영양학과)
  • Received : 2019.02.25
  • Accepted : 2019.02.28
  • Published : 2019.02.28
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Abstract

This study investigated the sensory characteristics and antioxidative activity of the reduced salt dried bulgogi bibimbap containing AF-343, a dandelion-derived compound extract. A sample with a 30% reduced salt had a sodium amount of 659.01 mg, which was significantly lower than that of the sample before the reduction (p<0.05). The textural hardness of the SW (Standard sample with the AF-343), showed the lowest value of $1.03N/cm^2$, indicating that the AF-343-containing sample could have a slightly softer texture than the non-containing sample. In the analytical sensory test, the AF-343-containing samples showed a synergistic effect on the aroma and flavor of bulgogi, with values of 5.7 and 8.4, respectively, which were significantly higher than that of the non-containing sample group (4.3 and 4.4, respectively). The hardness by the sensory test was slightly hard with values of 7.2-8.1 in all samples, indicating that textural improvement was needed. In the acceptance test, all the samples scored with slightly lower values of 4-5 points, highlighting the need for future studies to improve the sensory characteristics of dried bibimbap. The flavonoid contents of AF-343-containing SW and RW sample groups were 68.21 and 64.31 mg GAE/100 g, respectively, which were significantly higher than those of the samples without AF-343 (49.06 and 44.82 mg GAE/100 g, respectively) (p<0.05). The ABTS and DPPH radical scavenging activities were similar to those of the flavonoid contents. As a result, in the production of AF-343-containing reduced-salt dried bulgogi bibimbap, more study on the textural improvement will be needed to achieve better palatability.

Keywords

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Sodium content analysis of the AF-343 containing sodium reduced dried bulgogi bibimbap

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Flavonoid contents of the AF-343 containing sodium reduced dried bulgogi bibimbap

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DPPH radical scavenging activity of the AF-343 containing sodium reduced dried bulgogi bibimbap

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ABTS radical scavenging activity of the AF-343 containing sodium reduced dried bulgogi bibimbap

Sodium analysis conditions for ICP-OES

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Proximate composition of AF-343 containing sodium reduced dried bulgogi bibimbap

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Hunter color and hardness

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Objective sensory evaluation of AF-343 containing sodium reduced dried bulgogi bibimbap

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Acceptance test of AF-343 containing sodium reduced dried bulgogi bibimbap

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