자색당근 분말을 첨가한 설기떡의 품질특성 및 항산화 효과

Abstract

본 연구에서는 자색당근 분말의 품질특성과 더불어 자색당근 분말을 각기 다른 비율로 첨가하여 제조한 설기떡의 품질특성 및 항산화 효과를 분석하였다.

자색당근 분말의 품질특성은 수분 함량은 2.45±0.09%, pH는 5.02±0.07, 당도는 7.37±0.06 °Brix로 나타났다. 색도 측정 결과는 L값(Lightness) 23.74±0.09, a값(Redness) 10.13±0.51, b값(Yellowness) 3.86±0.67로 나타났다.

자색당근 분말 추출물의 총 폴리페놀, 총 플라보노이드 및 안토시아닌 함량을 분석한 결과는 총 폴리페놀 함량은 182.07±3.56 mg GAE/g, 총 플라보노이드 함량은 25.52±3.56 mg QE/g, 안토시아닌 함량은 9.44±0.14 mg/g으로 나타났다. DPPH 및 ABTS radical 소거능을 측정한 결과는 자색당근 분말 추출물 첨가 농도에 따라 항산화 활성이 유의적으로 증가하는 경향을 보였다(p<0.05). 9.44±0.14

자색당근 분말 첨가 설기떡의 pH값과 수분 함량은 자색당근 분말 첨가 농도가 높을수록 유의적으로 감소하는 경향을 보였다(p<0.05). 당도는 대조군, 3%에서 설기떡에서는 유의적 차이가 없었으나 9% 및 12% 첨가 설기떡에서는 유의적으로 증가하여(p<0.05) 대체로 자색당근 분말 첨가 농도가 높을수록 증가하였다.

조직감 측정에서 경도 및 씹힘성은 자색당근 분말 첨가 농도가 높아질수록 증가하였으며, 탄력성 및 부서짐성은 감소하는 경향을 나타내었다. 응집성은 대조군에 비하여 6, 9 및 12% 첨가군에서 유의적으로 낮게 나타났다(p<0.05).

색도는 자색당근 분말 첨가 농도가 높아질수록 명도 L값 및 황색도 b값은 감소하였으며, 적색도 a값은 증가하였다.

총 polyphneol, 총 falvonoid 및 anthocyanin 함량은 자색당근 분말 첨가 농도에 비례하여 유의적으로 증가하였다(p<0.05). DPPH 및 ABTS radical 소거능을 측정한 결과도 자색당근 분말 첨가 농도에 따라 항산화 활성이 유의적으로 증가하는 경향을 보였다(p<0.05).

이상의 연구결과의 자색당근 분말을 첨가한 설기떡은 품질특성 및 항산화 효능이 향상 되었으며, 자색 당근 설기떡 제조의 기초자료로 활용될 것이며, 자색당근 분말의 첨가는 설기떡의 항산화 효능을 증가시키므로 식품 개발 가능성이 높을 것으로 시료된다.

| In this study, changes in the quality characteristics and antioxidant effects of Sulgidduk containing black carrot (Daucus carota L.) powder were investigated. Sulgidduk was prepared with different amounts of (0, 3, 6, 9, and 12% to the non-glutinous rice amount) of black carrot powder.

Physicochemical properties (moisture contents, pH, °brix and color) of non-glutinous rice flour, black carrot powder, and the mixture (black carrot Sulgidduk) are measured. Also, the antioxidant effects of ethanol extracts of black carrot powder and black carrot Sulgidduk were evaluated.

For the physicochemical properties of the black carrot powder, the moisture content is 2.45±0.09%, pH is 5.02±0.07, and the °brix (sugar content) is 7.37±0.06. The color values of black carrot powder is L (Lightness) 23.47±0.09, a (Redness) 10.13±0.51, and b (Yellowness) 3.86±0.67. The total polyphenol, total flavonoid and total anthocyanin compounds contents of black carrot powder were 182.07±3.48 mg GAE/g, 25.52±3.56 mg QE/g, and 9.44±0.14 mg/g, respectively. The DPPH and ABTS radical scavenging activities of samples increased with increasing the ethanol extracts of black carrot powder. The DPPH and ABTS radical scavenging activities of ethanol extracts of black carrot powder were lower than those in the BTH, BHA, and ascorbic acid.

Examining the physicochemical properties of rice flour, the moisture content was 30.45±0.14% and the pH was 6.50±0.02. The results of measuring the color values of rice flour were L (Lightness) 65.55±0.12, a (Redness) -1.39±0.03, and b (Yellowness) 1.54±0.04.

Investigation results of the quality characteristics of Sulgidduk with black carrot powder added, the moisture contents of the control (no addition) group was 35.60±0.06%, the pH was 6.44±0.04, and the °brix was 19.53±0.06. However, as the amounts of black carrot powder added increased, the moisture content and pH tended to decrease, while the °brix tended to increase. The L value (Lightness) was low and dark as the addition amount increased, and the a value (Redness) tended to increase, but and b value (Yellowness) tended to decrease. In the result of measuring the texture of Sulgidduk added with black carrot powder, the hardness increased as the added amount increased, but the springiness, cohesiveness, chewiness, and fractureability tended to decrease. The total polyphenol, total flavonoid, total anthocyanin compounds contents of Sulgidduk added with black carrot powder were increased with increasing black carrot powder. The DPPH and ABTS radical scavenging activities of Sulgidduk added with black carrot powder tended to increase with the addition of Black carrot powder. In summarizing the above results, it is indicated that black carrot powder shows potential as a natural antioxidant, and the quality characteristics and antioxidant activity of Sulgidduk could be improved by the black carrot powder. Furthermore, it is considered that black carrot powder is most suitable for the production of functional Sulgidduk that can satisfy consumers' preferences and for the expand of black carrot using.