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http://dx.doi.org/10.9724/kfcs.2015.31.3.335

Antioxidation, Physicochemical, and Sensory Characteristics of Sulgidduck Fortified with Water Extracts from Moringa oleifera Leaf  

Choi, Eun-Ju (Division of Sport Science, Konkuk University)
Kim, Eun-Kyung (Division of Food Bio Science, Konkuk University)
Publication Information
Korean journal of food and cookery science / v.31, no.3, 2015 , pp. 335-343 More about this Journal
Abstract
The aim of this investigation was to examine the antioxidation, physicochemical, and sensory activity of a Korean steamed-rice cake, Sulgidduk, fortified with water extracts from Moringa oleifera (M. oleifera) leaf. M. oleifera leaf extracts were added to rice powder at rations of 0.1%, 1% and 10%. To examine antioxidation properties, the scavenging activities of DPPH radicals, hydroxyl radicals, ABTS+ radicals, and ferric ion reducing antioxidant power were investigated. M. oleifera extracts significantly increased the antioxidation activities of Sulgidduk in a dose dependent manner (p<0.05). Physicochemical characteristics were measured by proximate composition, color, texture profile analysis, and sensory evaluations. As the concentration of M. oleifera leaf extracts increased, L-values and a-values significantly decreased while b-values increased. Texture profile analysis demonstrated that the control groups showed significantly higher values for hardness, cohesiveness, chewiness, and adhesiveness as compared with groups containing M. oleifera leaf extract (p<0.05). In the sensory evaluation, the sample containing 0.1% of M. oleifera leaf extract obtained the best results in overall preference. Taken together, these results suggest that M. oleifera leaf may have the potential to increase the consumer acceptability and the functionality of Sulgidduk.
Keywords
Moringa oleifera; Sulgidduk; antioxidation activity; physicochemical; sensory;
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