Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)
- Volume 16 Issue 4
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- Pages.458-467
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- 2006
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
Quality Characteristics of Sulgidduk added with Rubus coreanum Miquel during Storage
복분자 첨가 설기떡의 저장 중 품질 특성
- Cho Eun-Ja (Dept. of Food and Nutrition, Sungshin Women's University) ;
-
Yang Mi-Ok
(Dept. of Food and Nutrition, Sungshin Women's University) ;
- Hwang Chi-Hui (Dept. of Food and Nutrition, Sungshin Women's University) ;
- Kim Woon-Jin (Dept. of Food and Nutrition, Sungshin Women's University) ;
- Kim Min-Jeong (Dept. of Food and Nutrition, Sungshin Women's University) ;
- Lee Mi-Kyung (Dept. of Food and Nutrition, Sungshin Women's University)
- 조은자 (성신여자대학교 식품영양학과) ;
-
양미옥
(성신여자대학교 식품영양학과) ;
- 황지희 (성신여자대학교 식품영양학과) ;
- 김운진 (성신여자대학교 식품영양학과) ;
- 김민정 (성신여자대학교 식품영양학과) ;
- 이미경 (성신여자대학교 식품영양학과)
- Published : 2006.08.01
Abstract
In order to develop a Bokbunja(Rubus coreanum Miquel) with natural & food applications, the effects of Bokbunja juice and wine on the physical, textural anti bacterial and sensory properties of sulgiduck were examined. Aw of Bokbunja sulgiduck(BS) decreased as storage time prolonged. Bokbunja juice sulgiduck(BJS) was higher than Bokbunja wine sulgiduck(BWS) in water activity. BJS and BWS showed low tendency in pH as additional level was high and storage time was prolonged. Hardness of the samples increased as the storage period increased, the samples exhibited a rapid increase after 24 hours of storage. BJS was lower significantly than those of none bokbunja after 6 hours of storage. Chewiness increased slowly to 12 hours. it appeared sudden decrease after 12 hours. Adhesiveness increase of the storage 24 hours it appeared. Springiness slowly reduced with the storage period, especially J4 was slowly reduced gumminess of the samples increased as the storage period. Cohesiveness increase of the slowly width for during the storage 12 hours, increase of the largest width was after save 12 hours. Color a and b values increased significantly, as storage time was prolonged. Total colony of all the BS increased. total colony of BWS decreased as additional level of Bokbunja wine. All the sensory characteristics indicated rapid decrease tendency after 12hr storage. BWS showed higher score than BJS in overall acceptability. BWS and BJS increased in color and flavor as additional level of juice and wine increased, while softness decreased as storage time was prolonged. BWS 3% showed highest score among all the BS through all storage time. BWS 3% was most excellent in sensory evaluation.