Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Mugwort-Sulgi with Chemical Leavening Agents

팽창제 첨가에 따른 쑥설기의 품질특성 평가

  • Im, Seok-Soon (Department of Food Science and Nutrition, Dong-A University) ;
  • Hwang, Yun-Yi (Department of Food Science and Nutrition, Dong-A University) ;
  • Jun, Mi-Ra (Department of Food Science and Nutrition, Dong-A University)
  • 임석순 (동아대학교 식품영양학과) ;
  • 황윤이 (동아대학교 식품영양학과) ;
  • 전미라 (동아대학교 식품영양학과)
  • Received : 2009.10.31
  • Accepted : 2010.01.27
  • Published : 2010.02.28
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Abstract

This study was performed to determine the quality characteristics of mugwort-Sulgi with added chemical leavening agents. Mugwort-Sulgi was prepared with different levels of baking soda (0.3, 0.6, and 0.9%) and baking powder (0.3, 0.6, and 0.9%) and stored for 4 days. The a value significantly decreased with the addition of baking soda, and the b value significantly decreased over storage time. The pH value was significantly increased by the addition of baking soda, and significantly decreased with baking powder. The rate of swelling and poring was significantly increased with the addition of baking powder, and significantly decreased with baking soda. Hardness, springiness, cohesiveness, and gumminess were significantly increased with the addition of baking soda, while it significantly decreased with the addition of baking powder. According to sensory evaluation, taste, texture, and overall acceptance were highest in mugwort-Sulgi with 0.6% baking powder.

Keywords

References

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