The Korean Journal of Community Living Science (한국지역사회생활과학회지)

The Korean Society of Community Living Science (한국지역사회생활과학회)
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The Quality Characteristics of Backsulgi Prepared with Yam(Dioscorea japonica) Powder

참마분말을 첨가한 백설기의 품질 특성

  • Kim, Yoo-Kyeong (Dept. of Home Economics Education, Kyungpook National University)
  • 김유경 (경북대학교 사범대학 가정교육과)
  • Received : 2012.02.02
  • Accepted : 2012.03.19
  • Published : 2012.03.30
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Abstract

Yam($Dioscorea$ $japonica$) has been used in oriental medicine to modulate physiology, and it is considered as a potential functional food. So far, however, limited efforts has been performed to use yam for food processing and development. Thus, in this study, rice cakes called 'Backsulgi' containing 3%, 6% and 9% yam powder were prepared and the quality characteristics were evaluated. The results of this study showed that adding yam powder reduced the moisture content of Backsulgi, which led to a decrease in the strength of textural characteristics such as hardness, adhesiveness, cohesiveness, gumminess, chewiness, and springiness. In contrast, the quality characteristics of the sample containing 3% yam powder were not significantly different from those of the control in moisture content, texture, and overall acceptability. Consequently, adding 3% yam powder could improve the biofunctionality and quality characteristics of Backsulgi in the case of adjusting moisture content.

Keywords

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