Physicochemical Properties and Antioxidant Activities of Ssammoo added with Natural Food Colorants

Abstract

In this study, the color of ssammoo was to created in an addition of gardenia powder(GPR), citron powder(CPR), strawberry powder(SPR), and actinidia arguta powder(APR), respectivery. Ssammoo was collected on the 0th, 3rd, 7th, and 14th days of stored at 5℃. The pH of the control group and ssammoo with the actinidia arguta powder was significantly lowered over time(p<.001). The acidity was significantly decreased in the case of ssammoo with actinidia arguta powder(p<.05). The sugar content of all ssammoos increased due to osmotic pressure as the ripening period increased. The L value was the highest in the control group and increased over time(p<.001). The a and b value were the highest in ssammoo with gardenia powder(p<.001). The ΔE increased until the 7th day of storage and then decreased, suggesting that there would be a change in color value of all ssammoos after the 7th day of storage. The total phenol content and DPPH radical scavenging activity was highest in ssammoo with gardenia powder. The ABTS radical scavenging activity was highest in ssammoo with strawberry powder. This study intended to contribute to increasing the intake of vegetables and fruits with high dietary fiber content by developing colored salted and pickled foods.