Effect of black carrot (Daucus carota L.) flour on quality properties and retarding retrogradation by shelf-life of Sulgidduck (rice cake)

Ka Young Song; O. Hyeonbin; Yangyang Zhang; Ki Youeng Joung; DalWoong Choi; Young Soon Kim

doi:10.23751/pn.v19i4.5723

Effect of black carrot (Daucus carota L.) flour on quality properties and retarding retrogradation by shelf-life of Sulgidduck (rice cake)

Ka Young Song, O. Hyeonbin, Yangyang Zhang, Ki Youeng Joung, DalWoong Choi, Young Soon Kim

Research output: Contribution to journal › Article › peer-review

4 Citations (Scopus)

Abstract

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.

Original language	English
Pages (from-to)	442-449
Number of pages	8
Journal	Progress in Nutrition
Volume	19
Issue number	4
DOIs	https://doi.org/10.23751/pn.v19i4.5723
Publication status	Published - 2018 Feb 1

Keywords

Anthocyanins
Black carrot
Quality properties
Retarding retrogradation
Shelf-life
Sulgidduck (rice cake)

ASJC Scopus subject areas

Food Science
Nutrition and Dietetics

UN SDGs

This output contributes to the following Sustainable Development Goal(s)

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10.23751/pn.v19i4.5723

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Effect of black carrot (Daucus carota L.) flour on quality properties and retarding retrogradation by shelf-life of Sulgidduck (rice cake). / Song, Ka Young; Hyeonbin, O.; Zhang, Yangyang; Joung, Ki Youeng; Choi, DalWoong; Kim, Young Soon.

In: Progress in Nutrition, Vol. 19, No. 4, 01.02.2018, p. 442-449.

Research output: Contribution to journal › Article › peer-review

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title = "Effect of black carrot (Daucus carota L.) flour on quality properties and retarding retrogradation by shelf-life of Sulgidduck (rice cake)",

abstract = "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.",

keywords = "Anthocyanins, Black carrot, Quality properties, Retarding retrogradation, Shelf-life, Sulgidduck (rice cake)",

author = "Song, {Ka Young} and O. Hyeonbin and Yangyang Zhang and Joung, {Ki Youeng} and DalWoong Choi and Kim, {Young Soon}",

note = "Funding Information: This research was supported by Korea University Grant (K1711241), and grateful acknowledgements Publisher Copyright: {\textcopyright} Mattioli 1885",

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AU - Song, Ka Young

AU - Hyeonbin, O.

AU - Zhang, Yangyang

AU - Joung, Ki Youeng

AU - Choi, DalWoong

AU - Kim, Young Soon

N1 - Funding Information: This research was supported by Korea University Grant (K1711241), and grateful acknowledgements Publisher Copyright: © Mattioli 1885

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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.

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KW - Quality properties

KW - Retarding retrogradation

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Effect of black carrot (Daucus carota L.) flour on quality properties and retarding retrogradation by shelf-life of Sulgidduck (rice cake)

Abstract

Keywords

ASJC Scopus subject areas

UN SDGs

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