Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics of Sulgidduk Added with Hizikia fusiformis Powder

톳가루를 첨가한 설기떡의 품질특성

  • Lee, Yeon-Jung (Department of Food service management and Culinary, Gyeongju University) ;
  • Kim, Eun-Hee (Department of Practical Korean Culinary, Sorabol College)
  • Published : 2011.12.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was performed to examine the optimum addition amount of Hizikia fusiformis powder to be used with rice flour in the preparation of Hizikia fusiformis Sulgidduk (traditional rice cake). Hizikia fusiformis powder was added to rice powder at ratios of 5, 10, 15 and 20% (w/w). The moisture content of Sulgidduk was increased with the addition of Hizikia fusiformis powder, whereas the pH content was decreased. The addition also lowered the lightness and yellowness values but increased the greenness value. Mineral contents were increased. Hardness, springiness, and brittleness were decreased, and cohesiveness was increased as the added powder content also increased. In the sensory evaluation of Hizikia fusiformis Sulgidduk, color, flavor, taste, softness, chewiness, moistness, cohesiveness, and overall acceptability characteristics were all highest at the 10% addition level. Thus it can be proposed that this is the ideal level of Hizikia fusiformis addition in terms of the sensory properties of the cooked product.

Keywords

References

  1. 강인희, 조후종, 이춘자, 이효지, 조신호, 김혜영, 김종채. 2000. 한국음식대관. 한림출판사. 서울. pp 11-13
  2. 농촌진흥청 국립농업과학원. 2006. 식품성분표 제 7개정판
  3. Ahn GJ. 2010a. Quality characteristics of Sulgidduk added by different amount of bamboo leaf flour. Korean J Culinary Res 16(1):104-111
  4. Ahn GJ. 2010b. Quality characteristics of Sulgidduk prepared with amount of purple sweet-potato powder. Korean J Culinary Res 16(1):127-136
  5. AOAC. 1994. Official Methods of Analysis(15th Ed). Association of Official Analytical Chemists, Washington. D. C 969:33
  6. Cha MH, Kim YK. 2008. Analysis of consumption values of a seaweed functional food. Korean J Food Culture 23(4):462-468
  7. Cho EJ, Yang MO, Hwang CH, Kim WJ, Kim MJ, Lee MK. 2006. Quality characteristics of Sulgidduk added with Rubus coreanum Miquel during storage. J East Asian Soc Dietary Life 16(4):458-467
  8. Cho KO, Kim HS. 2010. Quality characteristics of Sulgidduk with added Yam (Dioscorea japonica) powder. Korean J Food Culture 25(6):801-809
  9. Cho MS, Hong JS. 2006. Quality characteristics of Sulgidduk by the addition of sea tangle. Korean J Food Cookery Sci 22(1):37-44
  10. Choi BS, Kim HY. 2010. Quality characteristics of Sulgidduk added with perilla leaves. Korean J Culinary Res 16(5):299-310
  11. Choi HY. 2009. Antimicrobial activity of paeonia japonica extract and its quality characteristics effects in Sulgidduk. Korean J Food Cookery Sci 25(4):435-444
  12. Choi KS, Oh YJ. 2008. Effect of steam-dried Hizikia fusiformis powder on the rheological and sensory profile of bread. Korean J Culinary Res 14(1):11-20
  13. Dago corporation. 1999. Rheology data system. Ref 3:22
  14. Han JS, Jun NY, Kim SO. 2006. The quality characteristics of Bacsulgi with sea mustard(Undaria pinnatifida) powder. Korean J Food Cookery Sci 23(5):591-599
  15. Im SS, Hwang YY, Jun MR. 2010. Quality characteristics of Mugwort-Sulgi with chemical leavening agents. Korean J Food Cookery Sci 26(1):32-40
  16. Jang SE, Chyun JH. 2007. Effects of dietary calcium level and Hijikia fusiforme supplementation on bone indices and serum lipid levels in ovariectomized rats. Korean J Nutr 40(5):419-427
  17. Jhee OH, Choi YS. 2008. Quality characteristics of Sulgidduk added with concentrations of acanthopanax sessiliflorus Seemann var. Goma powder. Korean J Food Cookery Sci 24(5):601-607
  18. Jung BM, Ahn CB, Kang SJ, Park JH, Chung DH. 2001. Effects of Hijikia fusiforme Extracts on lipid metabolism and liver anti oxidative enzyme activities in triton-induced hyper lipidemic rats. Korean J Soc Food Sci Nutr 30(6):1184-1189
  19. Jung JS, Shin SM, Kim AJ. 2010. Quality characteristics of Sulgidduk with Adenophora remotiflora powder. Korean J Food Nutr 23(2):147-153
  20. Kang YJ, Ryu KT, Kim HS. 1996. Preparation of cellular liquid from brown seaweeds for functional tonic products. Korean J Soc Food Sci Nutr 25(1):94-103
  21. Kim HS, Lyu ES. 2010. Optimization of Sulgidduk with green laver powder using a responce sulface methodology. Korean J Food Cookery Sci 26(1):54-61
  22. Kim HS, Shin ES, Lyu ES. 2010. Optimization of cookies prepared with Hizikia fusiformis powder using. Korean J Food Cookery Sci 26(5):627-635
  23. Kim JA, Lee JM. 2004. Changes of chemical components and antioxidant activities in Hizikia fusiformis(Harvey) OKAMURA with blanching times. Korean J Food Cookery Sci 20(2):219-226
  24. Kim SA, Kim J, Woo MK, Kwak CS, Lee MS. 2005. Antimutagenic and cytotoxic effects of ethanol extracts from five kinds of seaweeds. Korean J Soc Food Sci Nutr 34(4):451-459 https://doi.org/10.3746/jkfn.2005.34.4.451
  25. Kim SS, Chung HY. 2009. The effects of wheat flour addition on retarding retrogradation in Korean rice cakes(Karedduk). Korean J Food Nutr 22(2):185-191
  26. Kim SS, Chung HY. 2010. Retarding retrogradation of Korean rice cakes(Karedduk) with a mixture of Trehalose and a modified starch analyzed by Avrami Kinetics. Korean J Food Nutr 23(1):39-44
  27. Kim SS, Jang JW, Song JW, Lim SJ, Jeong JB, Lee Sm, Kim KW, Son MH, Lee KJ. 2009. Effects of dietary supplementation of alga mixtures (Hizikia fusiformis and Ecklonia cava) on innate immunity and disease resistance against Edwardsiella tarda in olive flounder (Paralichthys olivaceus). Korean J Fisheries Aquatic Sci 42(6):614-620. https://doi.org/10.5657/kfas.2009.42.6.614
  28. Lee HJ. 1999. Discussion of scientific and industrial challenges traditional rice cakes. Korean J Food Cookery Sci 15(3):293-306.
  29. Lee JH, Yoon SJ. 2008. Quality characteristics of Sulgidduk prepared with different amounts of green laver powder. Korean J Food Cookery Sci 24(1):39-45.
  30. Lee JS, Cho MS, Hong JS. 2008. Quality characteristics of Sulgidduk containing added tomato powder. Korean J Food Cookery Sci 24(3):375-381
  31. Lim JH, Park JH. 2011. The quality characteristics of Sulgidduk prepared with parsley powder. Korean J Food Cookery Sci 27(1):101-110 https://doi.org/10.9724/kfcs.2011.27.1.101
  32. Moon SW, Lee MK, Jang DJ. 2008. Effects of Hizikia fusiformis on the quality during Yulmoo-kimchi fermentation. Korean J Food Cookery Sci 2008(2):104
  33. Nishino T, Yokoyama G, Dobashi K, Fujihara M, Nagumo T. 1989. Isolation, purification and characterization of fucose-containing sulfated polysaccharides from the brown seaweed Ecklonia Kurome and their blood-acticoagulant activities. Carbohydr Res 186:119 https://doi.org/10.1016/0008-6215(89)84010-8
  34. Oh YJ, Choi KS. 2006. Effects of steam-dried Hizikia fusiformis powder on the quality characteristics in wet noodles. Korean J Culinary Res 12(2):206-221
  35. Park HS. 2010. Quality characteristics of Sulgidduk by addition of Jerusalem Artichoke(Helianthus tuberosus L.) powder. Korean J Culinary Res 16(3):259-267
  36. Park KE, Jang MS, Lim CW, Kim YK, Seo YW, Park HY. 2005. Antioxidant activity on ethanol extract from boiled-water of Hizikia fusiformis. Korean J Applied Biological Chem 48(4):435-439
  37. Shon JH, Kang DY, Oh HC, Jung BM, Kim MH, Shin MO, Bae SJ. 2006. The effects on antimicrobial and cytotoxicity of Hijikia Fusiformis fraction. Korean J Nutr 39(5):444-450
  38. Sohn CB, Lee SM. 1994. Effect of retrograde restraint of rice cake using raw starch saccharifying $\beta$-amylase from Bacillus polymyxa. Korean J Food Sci Technol 26(4):459-463
  39. Song HS, Eom SH, Kang YM, Choi JD, Kim YM. 2011. Enhancement of the antioxidant and anti-inflammatory activity of Hizikia fusiforme water extract by lactic acid bacteria fermentation. Korean J Fisheries Aquatic Sci 44(2):111-117 https://doi.org/10.5657/kfas.2011.44.2.111
  40. Yoon SJ, Choi BS. 2008. Quality characteristics of Sulgitteok added with lotus root powder. Korean J Food Cookery Sci 24(4):431-438
  41. Yoon SJ. 2007. Quality characteristics of Sulgitteok added with lotus leaf powder. Korean J Food Cookery Sci 23(4):433-442

Cited by

  1. Quality Characteristics of Sulgidduk with Different Amounts of Dried Tangerine Peel Powder vol.30, pp.3, 2014, https://doi.org/10.9724/kfcs.2014.30.3.284
  2. Effect ofMoringa oleiferaLeaf on Antioxidant and Quality Characteristics of the Korean Traditional Rice Cake Sulgidduk vol.41, pp.2, 2017, https://doi.org/10.1111/jfpp.12820
  3. Quality Characteristics of Sulgidduk Added with Shinan Seomcho (Spinacia oleracea L.) Powder vol.43, pp.7, 2014, https://doi.org/10.3746/jkfn.2014.43.7.1075
  4. Selected Physicochemical and Consumer Preference Characteristics of Baikseolgi with Pomegranate Concentrate vol.44, pp.1, 2015, https://doi.org/10.3746/jkfn.2015.44.1.160
  5. Protective Effect of Edible Mushrooms (Pleurotus ostreatus, Flammulina velutipes, Lentinula edodes) according to Different Cooking Methods on DNA Damage of Jurkat Cell Line vol.28, pp.1, 2015, https://doi.org/10.9799/ksfan.2015.28.1.034
  6. Quality Characteristics of Seolgiddeok with Radish (Raphanus sativus L.) Leaf Powder vol.31, pp.3, 2015, https://doi.org/10.9724/kfcs.2015.31.3.318
  7. Effect of Adding Barley Flour and Hizikia fusiformis Powder on Physicochemical and Sensory Characteristics of Jeungpyun vol.26, pp.4, 2016, https://doi.org/10.17495/easdl.2016.8.26.4.370
  8. Antioxidation, Physicochemical, and Sensory Characteristics of Sulgidduck Fortified with Water Extracts from Moringa oleifera Leaf vol.31, pp.3, 2015, https://doi.org/10.9724/kfcs.2015.31.3.335
  9. Changes in the Quality Characteristics of Sulgidduk by the Addition of Persimmon Peel vol.29, pp.5, 2013, https://doi.org/10.9724/kfcs.2013.29.5.479
  10. 화피 추출물 첨가 설기떡의 항산화활성 및 품질특성 vol.29, pp.2, 2013, https://doi.org/10.9724/kfcs.2013.29.2.115
  11. 로젤(Hibiscus sabdariffa L.) 꽃받침 분말을 첨가한 설기떡의 품질특성 및 항산화 활성 vol.30, pp.2, 2017, https://doi.org/10.9799/ksfan.2017.30.2.226
  12. 톳(Hizikia fusiformis) 분말을 첨가한 양갱의 이화학적 품질특성 및 항산화 효과 vol.53, pp.4, 2020, https://doi.org/10.5657/kfas.2020.0588
  13. 김(Pyropia yezoensis)을 첨가한 양갱의 이화학적 품질특성 및 항산화효과 vol.53, pp.5, 2020, https://doi.org/10.5657/kfas.2020.0672
  14. Quality Evaluation and Antioxidative Activity of Sulgidduk with the Addition of Finger Root Powder vol.32, pp.2, 2011, https://doi.org/10.7856/kjcls.2021.32.2.257