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Quality Characteristics of Glutinous Rice Dasik added with Burdock (Arctium lappa)
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우엉을 첨가한 찹쌀 다식의 품질 특성

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Type
Academic journal
Author
Sang-Myeung Nam (을지대학교) In-Sook Lee (을지대학교) Mee-Hye Shin (을지대학교)
Journal
The East Asian Society Of Dietary Life Journal of the East Asian Society of Dietary Life Vol.26 No.1 KCI Accredited Journals
Published
2016.2
Pages
73 - 79 (7page)
DOI
10.17495/easdl.2016.2.26.1.73

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Quality Characteristics of Glutinous Rice Dasik added with Burdock (Arctium lappa)
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Abstract· Keywords

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This study investigated the quality characteristics of burdock glutinous rice dasik prepared with different contents of freezedried burdock powder (0, 3, 6, 9 and 12%) and roasted glutinous rice. The moisture contents of burdock glutinous rice dasik significantly increased as the amount of burdock powder increased(p<0.001). The L-value, a-value and b-value of burdock glutinous rice dasik were lower than those of the control group. The sugar content of glutinous rice dasik added with 6% or more burdock powder was higher than that of the control group. The hardness and adhesiveness significantly increased as the amount of burdock powder increased. The DPPH free radical scavenging activities of burdock glutinous rice dasik added with 9% and 12% burdock powder was higher than that of the control group. In the sensory evaluation, the burdock glutinous rice dasik added with 6% burdock powder was highly preferred, and was thus as the optimal mixing ratio for texture and sensory characteristics.
#Burdock #glutinous rice dasik #DPPH free radical scavenging activity #sensory evaluation

Contents

ABSTRACT
서론
재료 및 방법
결과 및 고찰
요약 및 결론
REFERENCES

References (32)

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Chae KY (2009) Quality characteristics of glutinous rice dasik by the addition of job's tears flour. Korean J Food Cookery Sci 25: 1-7.201400010 google schola Cheigh MJ, Han JS, Rhee SH, Park KY (1988) Standardization of ingredient ratios of wooung (Burdock, Arctium lappa, L.) kimchi. J Korean Soc Food Sci Nutr 27: 618-624. google schola Chen FA, Wu AB, Chen CY (2004) The influence of different treatments on the free radical scavenging activity of burdock and variations of its active components. Food Chem 86: 479-484. google schola Choi BS, Kim HY (2011) Quality characteristics of arrowroot dasik prepared with the arrowroot powder. Korean J Culinary Res 17: 132-140. google schola Duh PD (1998) Antioxidant activity of burdock(Arctium lappa L.): Its scavenging effect on free-radical and active oxygen. J Am Oil Chem Soc 75: 455-461. google schola

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UCI(KEPA) : I410-ECN-0101-2016-594-002674584