Browse > Article
http://dx.doi.org/10.3746/jkfn.2017.46.7.809

Quality Characteristics and Antioxidant Activities of Sulgidduk Added with Almond Powder  

Yu, Ha Ny (Department of Food & Nutrition, Chungnam National University)
Song, Ju Hyun (Department of Food & Nutrition, Chungnam National University)
Kim, Mee Ree (Department of Food & Nutrition, Chungnam National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.46, no.7, 2017 , pp. 809-815 More about this Journal
Abstract
The purposes of this study were to evaluate the quality characteristics and antioxidant activities of Sulgidduk added with almond powder (0, 6, 12, or 15%). As the amount of almond powder increased, soluble solid content ($^{\circ}Brix$) and reducing sugar content (%) decreased, whereas pH and acidity were unchanged. The L (lightness) value in the Hunter color system of Sulgidduk added with almond powder decreased, whereas a (redness) and b (yellowness) values increased. Total phenolic content of Sulgidduk increased according to the amount of almond powder. The antioxidant activities, including 1,1-diphenyl-2-picrylhydrazyl and hydroxy radical scavenging activities, increased in Sulgidduk with almond powder compared with that of the control. It is concluded that Sulgidduk with almond powder may be of high quality with antioxidant activity. In the sensory test, Sulgidduk added with 12% almond powder showed the highest score in terms of overall preference.
Keywords
almond; Sulgidduk; quality characteristics; antioxidant activities;
Citations & Related Records
Times Cited By KSCI : 15  (Citation Analysis)
연도 인용수 순위
1 Cassady BA, Hollis JH, Fulford AD, Considine RV, Mattes RD. 2009. Mastication of almonds: effects of lipid bioaccessibility, appetite, and hormone response. Am J Clin Nutr 89: 794-800.   DOI
2 Burns AM, Zitt MA, Rowe CC, Langkamp-Henken B, Mai V, Nieves C Jr, Ukhanova M, Christman MC, Dahl WJ. 2016. Diet quality improves for parents and children when almonds are incorporated into their daily diet: a randomized, crossover study. Nutr Res 36: 80-89.   DOI
3 Hyson DA, Schneeman BO, Davis PA. 2002. Almonds and almond oil have similar effects on plasma lipids and LDL oxidation in healthy men and women. J Nutr 132: 703-707.   DOI
4 Spiller GA, Miller A, Olivera K, Reynolds J, Miller B, Morse SJ, Dewell A, Farquhar JW. 2002. Effects of plant-based diets high in raw or roasted almonds, or roasted almond butter on serum lipoproteins in humans. J Am Col Nutr 22: 195-200.
5 Kamil A, Chen CY. 2012. Health benefits of almonds beyond cholesterol reduction. J Agric Food Chem 60: 6694-6702.   DOI
6 Gwon SY, Moon BK. 2009. The quality characteristics of Sulgidduk prepared with green tea or rosemary powder. Korean J Food Cook Sci 25: 150-159.
7 Tan SY, Mattes RD. 2013. Appetitive, dietary and health effects of almonds consumed with meals or as snacks: a randomized, controlled trial. Eur J Clin Nutr 67: 1205-1214.   DOI
8 Jeon MR, Kim MR. 2016. Antioxidant activities and quality characteristics of Sulgidduk added with Portulaca oleracea L. J Korean Soc Food Sci Nutr 45: 1447-1452.   DOI
9 Shim EK, Kim HJ, Lee SJ, Kim MR. 2014. Quality characteristics of Sulgidduk added with Makgeolli. J Korean Soc Food Cult 29: 605-614.   DOI
10 Lee JS, Jo MS, Hong JS. 2008. Quality characteristics of sulgidduk containing added tomato powder. Korean J Food Cook Sci 24: 375-381.
11 Oh HY, Hong JS. 2008. Quality characteristics of Sulgidduk added with fresh sweet potato. Korean J Food Cook Sci 24: 501-510.
12 Cho KL. 2007. Quality characteristics of Backsulgi with germinated brown rice flour. Korean J Food Nutr 20: 185-194.
13 Ryu YK, Kim YO, Kim KM. 2008. Quality characteristics of Sulgidduk by the addition of Tofu. Korean J Food Cook Sci 24: 856-860.
14 Hyun YH, Nam HW, Pyun JW. 2008. Quality characteristics of Sulgidduk with prepared glutinous corn flour. Korean J Food Nutr 21: 293-299.
15 Hong KJ, Hwang SH. 2011. Quality characteristics of Sulgidduk with added chestnut. J East Asian Soc Diet Life 21: 194-199.
16 Lim SM, Lee GJ. 2006. Quality characteristics of Sulgidduk with added soybean curd residue powder. Korean J Food Cook Sci 22: 583-590.
17 Kim YK. 2011. The quality characteristics of backsulgi prepared with yam (Dioscorea japonica) powder. Korean J Community Living Sci 23: 31-39.
18 Ryu SY, Cho YS, Cho YK, Jung AR, Shin JH, Yeo IO, Joo N, Han YS. 2007. The physicochemical and sensory characteristics of almond gruel according to the concentration and pretreatment of almonds. Korean J Food Cook Sci 23: 832-838.
19 Lim JH, Kang Y, Kim JG. 2008. Quality characteristics of sulgidduk supplemented with sunflower (Helianthus annuus) seeds. J East Asian Soc Diet Life 18: 337-344.
20 Kim CH. 2009. Quality characteristics of paeksulgi (Korean rice cake) containing various levels of whey protein isolate powder. J Korean Soc Food Cult 24: 561-569.
21 Lee J, Lee SR. 1994. Analysis of phenolic substances content in Korean plant foods. Korean J Food Sci Technol 26: 310-316.
22 Lee YJ. 2010. Biological activities of mulberry fruit extracts and quality characteristics of processed foods with mulberry fruit powder. Ph Dissertation. Sunchon National University, Suncheon, Korea.
23 Choi WO, Choi MK, Chae KY. 2011. Quality characteristics of Sulgidduk by the addition of apricot seed powder. Korean J Food Cook Sci 27: 653-659.   DOI
24 Hwang MY, Jeon HL, Kim HD, Lee SW, Kim MR. 2012. Quality characteristics and antioxidant activities of chocolate added with mulberry pomace. Korean J Food Cook Sci 28: 479-487.   DOI