The Study of Changes of Properties in Kyongdan Added Sungumcho Powder

승검초 첨가에 의한 경단의 특성 변화에 관한 연구

This study attempted to examine the effect on sensory characteristics and texture of Kyongdan in various volumes of adding Sungumcho power. The results are summarised as follows. 1. Sensory evaluation: The best recipe of Sungumcho Kyongdan was Sungumcho powder 1%, 2%, 3%. 2. The result of rheometer test was 1%, 2%, 3%, 4%, 5% Sungumcho Kyungdan were stabler than 0%.