Food Quality and Culture
- Volume 3 Issue 2
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- Pages.59-63
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- 2009
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- 1976-6807(pISSN)
Quality Characteristics of Sorbitol Added Walnut-sulgi
- Choi, Jung-Hee (Division of Foodservice Industry, Baekseok Art College) ;
- Lee, Jung-Hee (Division of Foodservice Industry, Baekseok Culture College) ;
- Choi, Young-Hee (Division of Foodservice Industry, Baekseok Art College) ;
- Lee, Yae-Ja (Division of Foodservice Industry, Baekseok Art College) ;
- Lee, Seung-Min (Division of Foodservice Industry, Baekseok Art College)
- Received : 2009.10.12
- Accepted : 2009.11.02
- Published : 2009.12.31
Abstract
As one of study efforts to develop a food product that can satisfy the taste of modern people and increase the usage of the popular local product of walnut in the region of Chunan, the current study developed a no sugar added functional walnut-sulgi. The walnut-sulgi was manufactured by adding walnut powder into typical sulgi rice cake. While manufacturing the walnut-sulgi rice cake, the health beneficial sugar alcohol ingredient of sorbitol was added instead of commonly used sugar to specialize the walnut-sulgi as a functional rice cake. As the result of such effort, a soft and moist walnut-sulgi was produced. The color of the newly developed walnut-sulgi is white and has a pleasing taste, and its consumer acceptability was higher than the sugar added walnut-sulgi by showing much soft sweetness and textural properties. Considering the facts that sorbitol has a lower glycemic index (GI) than sugar and the content of unsaturated fatty acids that are insufficient in rice cake could be increased, the newly developed sorbitol added walnut-sulgi is thought to be an appropriate functional rice cake that can attractively appeal to obesity and diabetes concerning modern people.