Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Changes on the Textural and Sensory Characteristics of Kongsulgidduk by the Added Amount of Glutinous Riceflour

찹쌀가루 첨가량에 따른 콩설기의 질감 및 관능 특성 변화

  • Kim, Jeong-Mee (Dept. of Food Service and Management, Graduate School of Sejong University) ;
  • Kweon, Seok-Yim (Dept. of Food Service and Management, Graduate School of Sejong University) ;
  • Kim, Jong-Goon (Dept. of Food Service and Management, Graduate School of Sejong University)
  • 김정미 (세종대학교 조리외식경영학과) ;
  • 권석임 (세종대학교 조리외식경영학과) ;
  • 김종군 (세종대학교 조리외식경영학과)
  • Published : 2009.02.28
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Abstract

This study was conducted to evaluate the textural and sensory properties of Kong-sulgidduk prepared with two types of soyflour (yellow and black) according to the amount of added glutinous riceflour. The rheological properties of Kong-sulgidduk were changed by the amount of added glutinous riceflour. When the amount of added glutinous riceflour was increased from 10% to 40%, hardness, gumminess, and brittleness were significantly increased in the sulgidduk prepared with yellow soyflour. In the case of black soyflour, the addition of 10% glutinous riceflour began to increase in the gumminess and brittleness. The addition of 30% glutinous riceflour effected a significant increase in hardness. The addition of yellow soyflour resulted in higher cohesiveness, gumminess and brittleness scores than those of black soyflour. The results of color assessments demonstrated that the more glutinous riceflour was added to the sulgidduk, the lower were the L-values; however, as the b- and a-values of the sulgidduk prepared with yellow soyflour increased. The addition of the same quantity of glutinous riceflour to the sulgidduk prepared with black soyflour resulted in a reduction in a- and b-values as compared to the sulgidduk prepared with yellow soyflour. In our sensory evaluation, with to the increasing quantities of added glutinous riceflour, the moisture and chewiness values clearly increased. However, the addition of 10% glutinous rice flour resulted in the highest overall quality. Also, the addition of 20% and 30% black soyflour resulted in better scores than the yellow soyflour samples in terms of color, moisture, and overall acceptability. These results demonstrated that the addition of glutinous riceflour to Kong-sulgidduk improves the textual and sensory properties.

Keywords

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