The Korean Journal of Community Living Science (한국지역사회생활과학회지)

The Korean Society of Community Living Science (한국지역사회생활과학회)
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Quality Characteristics of Sulgidduk Added with Hydrangea serrata Seringe Powder

수국차 잎 가루를 첨가한 설기떡의 품질 특성

  • 최봉순 (메이필드 호텔전문학교 호텔외식조리학부) ;
  • 김혜영 (우송대학교 외식조리영양학부)
  • Received : 2011.05.04
  • Accepted : 2011.06.19
  • Published : 2011.06.30
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Abstract

To find the optimum proportion of Hydrangea serrata Seringe(HSS) powder, rice cakes were prepared with different quantities of Hydrangea serrata Seringe powder instead of sugar. Technical and sensory examinations were then conducted. The proximate components of the HSS leaves were 3.48% crude protein, 6.45% crude lipid, 7.98% crude fiber and 9.32% crude ash. The pH values of samples which replaced 25%, 50%, 75% and 100% of sugar with the HSS powder were significantly decreased(p<0.05). The groups with HSS powder showed a lower L value(lightness) and a value(redness) than that of the control group. The B value(yellowness) of the Sulgidduk containing the HSS powder was higher than that of the control group. The hardness of HS2 and HS3 was increased by the addition of the HSS powder. The adhesiveness of Sulgidduk groups with the HSS powder was higher than that of the control group. Springiness was not changed by adding the HSS powder. The cohesiveness of the Sulgidduk was significantly reduced by adding the HSS powder(p<0.001). The groups with no sugar showed the highest gumminess and chewiness. The added HSS powder caused both a darker color and a stronger odor, but the sweetness of the Sulgidduk which replaced the sugar with the HSS powder was decreased compared to the control group. The moisture content and the hardness was not affected by the addition of the HSS powder. The preference of color and taste was not changed by adding the HSS powder. The preference of flavor of the Sulgidduk with the HSS powder showed higher than that of the control. Overall acceptability of the Sulgidduk did not show any significant differences. As a result, Sulgidduk can be replaced 25% and 50% of sugar with the Hydrangea serrata Seringe powder.

Keywords

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