A Study on the Quality Properties of Dotoridduck added with Acorn Jelly Powder

도토리묵가루를 첨가한 도토리떡(像實餠)의 품질특성에 관한 연구

The objective of this study was to evaluate the quality characteristics of Dotoridduck (acorn rice cake) prepared by the addition of acorn jelly powder(0%, l0%, 20%, 30%, 40%). In the results of sensory evaluation for Dotoridduck, the L value decreased and a and b values increased as the addition of acorn jelly powder increased. The hardness and chewiness were evaluated better as the amount of acorn jelly powder decreased. The bitterness increased as the amount of acorn jelly powder increased. Dotoridduck with 10% and 20% acorn jelly powder showed the highest acceptance. In the mechanical evaluation, control samples with 0% acorn jelly powder showed higher scores in the hardness, cohesiveness, gumminess, and chewiness than the ones with acorn jel]y powder, however, the ones with 40% acorn jelly powder were the highest in the adhesiveness and springiness. The fracturability was higher in the samples with 10% acorn jelly powder.