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

The East Asian Society of Dietary Life (동아시아식생활학회)
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Characteristics Quality of Juak with Chrysanthemum indicum L.

감국 첨가 주악의 품질 특성

  • Choi, Young-Ok (Dept. of Food Service and Technology, Catholic University of Daegu) ;
  • Kim, Gui-Sun (Dept. of Hotel Culinary Art, Gumi College) ;
  • Park, Geum-Soon (Dept. of Food Service and Technology, Catholic University of Daegu)
  • 최영옥 (대구가톨릭대학교 외식식품산업학부) ;
  • 김귀순 (구미 1대학 호텔조리계열) ;
  • 박금순 (대구가톨릭대학교 외식식품산업학부)
  • Published : 2009.12.31
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Abstract

For the economical use of the medicinal effects and functionality of Chrysanthemum indicum L (gamkug) this study analyzed the physicochemical and sensory characteristics of juak (tradition Korean rice cakes such as backed rice cakes) prepared with different levels of Chrysanthemum indicum L. powder (0, 1, 2, 3, 4, 5%). The diameter of the juak increased with increasing levels of the added gamkug powder, whereas the height decreased with increasing amount of the powder. The Hunter colorimeteric L-values of the dough and gamkug-juak decreased as the amount of gamkug powder increased. Hunter a and b-values both increased with increasing levels of the gamkug powder. Textural characteristics results for the gamkug juak dough indicated increasing hardness and, chewiness values as the amount of gamkug powder increased. After cooking, there were decrease in hardness and chewiness as the amount of gamkug powder increased. Springiness, cohesiveness, brittleness were not significantly different as the level of gamkug powder increased. According to sensory evaluation results, appearance, color, and flavor showed significantlyn (p<0.001) higher scores as the addition level of gamkug powder increased. The 2~4% addition of gamkug powder presented significantly (p<0.001) higher scores for non-oily and herb taste. There were no significant differences in the sensory texture results among all treatments of the juak. After taste was deemed best for the containing 3% gamkug powder. Overall, the optimum addition level of gamkug powder was proposed as 3% in glutinous flour for attributes of appearance, taste, flavor, texture, and the overall acceptability of the product.

Keywords

References

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