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ISSN : 1225-7060(Print)
ISSN : 2288-7148(Online)
Journal of The Korean Society of Food Culture Vol.32 No.3 pp.235-243
DOI : https://doi.org/10.7318/KJFC/2017.32.3.235

Quality Characteristics of Dried Type Sodium-Reduced bibimbap using Dandelion Complex Powder

Ji-Hyun Park, Ha-Na Ra, Hae-Young Kim*

Department of Food Science and Nutrition, Yongin University

Corresponding author: Hae Young Kim, Department of Food Science and Nutrition, Yongin University, 134, Yongin Daehakro, Chuhingu, Yonginshi, Kyunggido
17092, Korea +82-31-8020-2757 +82-31-8020-3075 hylkim@yongin.ac.kr

Abstract

We investigated the antioxidant, physicochemical, and sensory characteristics of dried type sodium-reduced bibimbap using dandelion complex powder (DCP). DCP is known to add moisture to the skin and relieve symptoms of atopic dermatitis. The sodium content of the standard sample was 1,110.87 mg per serving. The sodium was significantly reduced by 30%, resulting in 762.62 mg of sodium for the reduced sodium group (p<0.05). The ash contents of the standard sample group with DCP showed the highest value (3.17%) in all samples and was affected by minerals of DCP (p<0.05). The total flavonoid contents and ABTS radical scavenging activity, indicators of antioxidant, anticancer and antibacterial activities, showed significantly high activities with addition of DCP (p<0.05). In the sensory results, bulgogi and savory flavor of the samples with DCP showed significantly higher values, and samples with DCP received the highest scores for after-taste. All samples were confirmed to be microbiologically safe according to the food code applied to food manufacturers. Pathogenic microorganisms tests were either negative or not detected in all samples.

민들레복합분말을 첨가한 건식형 저염 비빔밥의 품질특성

박 지현, 라 하나, 김 혜영B *

용인대학교 식품영양학과

초록


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