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http://dx.doi.org/10.17495/easdl.2016.2.26.1.63

Quality Characteristics and Antioxidant Activities of Sulgidduck with Asparagus (Asparagus officinalis L.) Powder  

Zhang, Yangyang (Dept. of Food and Nutrition, Korea University)
Kim, Jong-Hee (Major in Food and Nutrition, Seoil University)
Song, Ka-Young (Dept. of Food and Nutrition, Korea University)
O, Hyeonbin (Dept. of Food and Nutrition, Korea University)
Kim, Young-Soon (Dept. of Food and Nutrition, Korea University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.26, no.1, 2016 , pp. 63-72 More about this Journal
Abstract
Asparagus (Asparagus officinalis L.) is a vegetable that has been reported to have a variety of pharmacological effects such as antioxidant and antitumor effects. In order to examine the quality characteristics and antioxidant characteristics of asparagus, asparagus Sulgidduck was prepared with different ratios of freeze-dried asparagus powder (0%, 0.5%, 1%, 2%, 3%, and 4%, w/w). As asparagus powder content in Sulgidducks increased, moisture contents of Sulgidducks decreased significantly. The pH of Sulgidducks decreased with higher amounts of added asparagus powder. Furthermore, the pH of Sulgidduck containing 4% asparagus powder showed the lowest value of 5.98. As asparagus powder content of Sulgidducks increased, L-value (lightness) decreased while a-value (redness) and b-value (yellowness) increased. In texture analysis, hardness and chewiness of Sulgidducks with freeze-dried asparagus powder increased with higher asparagus powder. The cohesiveness of Sulgidducks containing 4% asparagus powder showed the lowest value of 65.72%. Both total polyphenol content and DPPH (1,1-diphenyl-2-picryl hydrazyl) radical scavenging activity increased significantly with higher levels of asparagus powder content in Sulgidducks. In the sensory evaluation using a 7-point test, Sulgidduck containing 2% asparagus powder showed the highest sensory preference scores. Therefore, the results of this study suggest addition of 2% asparagus powder is the most appropriate ratio for making Sulgidduck with optimal quality characteristics.
Keywords
Asparagus powder; Sulgidduck; quality characteristics; antioxidant property; sensory evaluation;
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Times Cited By KSCI : 36  (Citation Analysis)
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