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http://dx.doi.org/10.3746/jkfn.2016.45.10.1447

Antioxidant Activities and Quality Characteristics of Sulgidduk Added with Portulaca oleracea L.  

Jeon, Mi Ra (Department of Food and Nutrition, Chungnam National University)
Kim, Mee Ree (Department of Food and Nutrition, Chungnam National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.45, no.10, 2016 , pp. 1447-1452 More about this Journal
Abstract
The objective of this study was to develop a healthy Sulgidduk, a kind of rice cake, added with Portulaca oleracea L.. The effects of P. oleracea L. paste (0% 1%, 3%, or 5%) on the quality characteristics of Sulgidduk were evaluated. As the concentration of P. oleracea L. paste increased, pH decreased and acidity increased. The reducing sugar contents (%) increased with the amount of P. oleracea L. paste. The Hunter a and b values of Sulgidduk increased with an increase in P. oleracea L. paste concentration, whereas L value decreased. DPPH radical scavenging activity and SOD like activity of P. oleracea L. Sulgidduk increased with increasing P. oleracea L. paste contents. The sensory results show that overall preference of Sulgidduk with a P. oleracea L paste content of 3% was higher than those of other treatments.
Keywords
Portulaca oleracea L.; quality characteristics; Sulgidduk; antioxidant activities;
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Times Cited By KSCI : 19  (Citation Analysis)
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