Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Effect of Addition of Minor ingredients for the Quality Characteristics of Sulgiduk

설기떡의 품질향상을 위한 부재료 첨가의 효과

  • Lee, Ka-Soon (Chungnam Agricultural Research and Extension Services) ;
  • Lee, Joo-Chan (Chungnam Agricultural Research and Extension Services) ;
  • Lee, Jong-Kuk (Chungnam Agricultural Research and Extension Services) ;
  • Park, Won-Jong (Department of Food Science and Technology, Kongju National University)
  • Published : 2001.12.31
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Abstract

This study was carried out to investigate the effects of addition ratio(0, 5, 10 and 20%) of various minor ingredients(prosomillet, glutinous barley, oat, wheat, yellow and black soybean, safflower seed, chocolate etc.) on mechanical and sensory characteristics of Sulgiduk. In mechanical evaluation, hardness, cohesiveness and gumminess were increased with increasing the content of prosomillet, glutinous barley, oat and wheat to be added, and did not show any relationship the content of them to be added on yellow and black soybean, safflower seed and chocolate. In sensory evaluation, quality characteristics of Sulgiduk added with prosomillet, oat, yellow and black soybean and chocolate with $5{\sim}10%$, respectively was better than those of Sulgiduk without the minor ingredients. Change of hardness on Sulgiduk added with oat, yellow soybean, black soybean and chocolate was lower than those of Sulgiduk without them during storage of room temperature.

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