TY - JOUR
T1 - Effect of black carrot (Daucus carota L.) flour on quality properties and retarding retrogradation by shelf-life of Sulgidduck (rice cake)
AU - Song, Ka Young
AU - Hyeonbin, O.
AU - Zhang, Yangyang
AU - Joung, Ki Youeng
AU - Choi, Dal Woong
AU - Kim, Young Soon
N1 - Funding Information:
This research was supported by Korea University Grant (K1711241), and grateful acknowledgements
PY - 2018/2/1
Y1 - 2018/2/1
N2 - Black carrot (Daucus carota L.) contains anthocyanins, which are natural pigments that confer a bright red color. It has gained attention as a functional food that reduces the risk of diseases such as diabetes and heart disease and also demonstrates antioxidant activity. The goal of the present study was to identify the optimal proportion of black carrot flour for use in Sulgidduck (rice cake) in order to achieve high quality and retard retrogradation or tendency to become stale. Sulgidduck was prepared by replacing 0%, 0.5%, 1%, 2%, 3%, and 4% of the rice flour with black carrot flour; these preparations were designated as the control (without BC flour), BC0.5, BC1, BC2, BC3, and BC4.
AB - Black carrot (Daucus carota L.) contains anthocyanins, which are natural pigments that confer a bright red color. It has gained attention as a functional food that reduces the risk of diseases such as diabetes and heart disease and also demonstrates antioxidant activity. The goal of the present study was to identify the optimal proportion of black carrot flour for use in Sulgidduck (rice cake) in order to achieve high quality and retard retrogradation or tendency to become stale. Sulgidduck was prepared by replacing 0%, 0.5%, 1%, 2%, 3%, and 4% of the rice flour with black carrot flour; these preparations were designated as the control (without BC flour), BC0.5, BC1, BC2, BC3, and BC4.
KW - Anthocyanins
KW - Black carrot
KW - Quality properties
KW - Retarding retrogradation
KW - Shelf-life
KW - Sulgidduck (rice cake)
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U2 - 10.23751/pn.v19i4.5723
DO - 10.23751/pn.v19i4.5723
M3 - Article
AN - SCOPUS:85069445328
VL - 19
SP - 442
EP - 449
JO - Progress in Nutrition
JF - Progress in Nutrition
SN - 1129-8723
IS - 4
ER -