Abstract
This study describes the production of functional Ssukgaen Dduk though the addition of yam and mugwort to Goami 2, a healthy diet and diabetes. In this study, the rice is soaked for many hours and the particle size distribution of the rice was determined as a function of the water-soaking time. The produce Ssukgaen Dduk was repeated after the addition of varying concentration of yam. Non-glutinous rice was soaked for 4, 8, 12 hours and the Goami 2 rice was soaked for 4, 8, 12, 16, 20 hours and ground to a powder and passed through a 18~30 mesh sieve to determine the particle size distribution of the rice as a function of water-soaking time. Using this approach, optimal soaking time for Dduk was found to be 4 hours for non-glutinous rice(pass rate of 30 mesh: 58.29%) and 12 hours for Goami 2(pass rate of 30 mesh: 87.88%). When Ssukgaen Dduk made with Goami 2 rice powder only and those made with varying amounts of yam(10%, 20%, 30%, and 40%) were subjected to the sensory test, the control group(non-glutinous rice Ssukgaen Dduk) had the highest preference in general(3.73). Out of Ssukgaen Dduk containing yam, the S4 group, which contained 30% yam, had the highest preference(2.87) In addition the S4 group also had the highest extent of soft, and delicacy of texture general preference of S5, 40% the lowest(2.37), S1 only Goami 2 the hardness(112.59), as 91.46 lower (83.85) yam increased, the less hard the texture Ssukgaen Dduk. In conclusion Ssukgaen Dduk though the addition of mugwort and yam to the Goami 2 rice, it would be better to add 30% yam to 70% Goami 2 rice powder mixed with mugwort.
