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2023 Vol.35, Issue 3 Preview Page

Research Article

Quality Characteristics and Antioxidative Activity of Sulgidduk with Added Kamut (Triticum turanicum Jakubz) Powder

카무트 분말을 첨가한 설기떡의 품질특성 및 항산화활성

Sunho Lee1*
이 선호1*
1Professor, Department of Foodservice and Culinary Science, Honam University, Gwangju 62399, Korea
1호남대학교 외식조리학과 교수
*Corresponding Author
30 September 2023. pp. 226-234
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Abstract

This study examined the characteristics of Sulgidduk with different kamut (Triticum turanicum Jakubz) powder (MP) concentrations (0%, 5.0%, 10.0%, 15.0%, and 20.0%). The moisture content of the control sample (MP 0) was the highest at 37.27%, and that of the MP 20 sample was the lowest at 34.10%. Adding MP decreased the L values of Sulgidduk but increased the a and b values. Adding MP decreased the hardness, cohesiveness, and chewiness but increased the springiness. The total polyphenol content and DPPH radical scavenging activity of Sulgidduk with 20% MP was 9.89 mg GAE/100 g, 67.69%. Based on these results, the quality of Sulgidduk with added kamut powder was higher than that of the control Sulgidduk.

Keywords
DPPH
Kamut (Triticum turanicum Jakubz)
Quality characteristics
Sulgidduk
Total phenol
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Information
  • Publisher :Agriculture and Life Sciences Research Institute, Kangwon National University
  • Publisher(Ko) :강원대학교 농업생명과학대학 농업생명과학연구원
  • Journal Title :Journal of Agricultural, Life and Environmental Sciences
  • Journal Title(Ko) :농업생명환경연구
  • Volume : 35
  • No :3
  • Pages :226-234
  • Received Date : 2023-07-12
  • Revised Date : 2023-07-27
  • Accepted Date : 2023-08-02
  • DOI :https://doi.org/10.22698/jales.20230018
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