Physiochemical quality characteristics of sulgidduk added with galangal (Alpinia officinarum Hance)

Abstract

This study was conducted to investigate the potential use of galangal, known for its various efficacy, as a functional food ingredient. The quality characteristics of sulgidduk added with galangal powder (GP) were analyzed to determine the optimal GP loading. The moisture content of rice flour is higher than that of GP. In sulgidduk with GP, the lightness (L*) significantly decreased and the redness (a*) and yellowness (b*) significantly increased with increasing amounts of added galangal, which may be due to the color of GP. Texture analysis revealed no significant differences in hardness or springiness between groups. Cohesiveness, gumminess, and chewiness were significantly lower in the GP group than in the control group. Quantitative descriptive analysis showed that the brown color, tenderness, moisture, specific odor, and bitter taste significantly increased, and the sweet taste significantly decreased with increasing amounts of GP. The consumer acceptance results showed a negative effect with increasing amounts of added GP. Appearance, flavor, texture, taste, and overall acceptability were all highest in the control group and decreased with increasing amounts of added GP. The total flavonoid content and 2,2-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity increased significantly with the addition of GP. It was found that up to 2% galangal addition had little effect on preference, suggesting that this amount of added GP is optimal. Based on the results of this study, it is recommended that galangal powder should be used at a concentration of 2% or less, as it has high antioxidant activity but reduces sensory properties when used in high concentrations.