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Preparation and Characteristics of Sulgidduk Containing Different Amounts of Black Garlic Extract  

Shin, Jung-Hye (Namhae Garlic Research Institute)
Kim, Yun-Ah (Namhae Garlic Research Institute)
Kang, Min-Jung (Namhae Garlic Research Institute)
Yang, Seong-Mi (Department of Hotel Culinary Arts & Bakery, Gyeongnam Provinical Namhae College)
Sung, Nak-Ju (Namhae Garlic Research Institute)
Publication Information
Korean journal of food and cookery science / v.26, no.5, 2010 , pp. 559-566 More about this Journal
Abstract
This study was performed to confirm of characteristics of Sulgidduk containing different amounts of black garlic extract: 0% (T0), 1% (T1), 5% (T5), 10% (T10) or 15% (T15). Samples were analyzed for their physicochemical characteristics and antioxidant activities. According to the results, increasing the level of black garlic extract in the formulation caused the moisture contents of the sample to decrease (38.66~36.79%). Additionally, the L value decreased while the a and b values increased as the contents of black garlic extract in sample increased. Analysis of the texture of Sulgidduk containing different amounts of black garlic extract, found that hardness, gumminess, and adhesiveness decreased, whereas springiness increased; cohesiveness and chewiness did not significantly change. The antioxidant activities of Sulgidduk containing different amounts of black garlic extract were evaluated by measuring 1,1-diphenyl-2-picrylhydrazyl (DPPH) and, 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid (ABTS) radical scavenging activities. In these assays, the Sulgidduk containing different amounts of black garlic extract presented significant radical scavenging activities in a dose-dependent manner.
Keywords
Sulgidduk; black garlic extract; texture; antioxidant;
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