Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Changes in the Quality Characteristics of Topokkidduk Prepared with Garlic Powder

마늘분말을 첨가한 떡볶이 떡의 품질 특성 변화

  • Received : 2012.03.26
  • Accepted : 2012.06.19
  • Published : 2012.07.31
Download PDF
⟨ Previous Next ⟩

Abstract

In this study, the quality characteristics of Topokkidduk, a traditional Korean rice cake, containing different amounts of garlic powder (0, 1, 3, 5, 7 w/w %) were investigated. The moisture content of Topokkidduk containing garlic ranged from 45.72~46.74% and was significantly higher than Topokkidduk in the absence of garlic. The Hunter color L value decreased with an increase in the amount of added garlic powder, whereas the a and b values increased. Texture analysis revealed that the hardness of uncooked Topokkidduk was significantly lower than Topokkidduk not containing garlic (p>0.05). The adhesiveness and springiness of both uncooked and cooked Topokkidduk did not vary significantly at the different garlic concentrations (p>0.05). The chewiness of Topokkidduk tended to decrease with an increase in the amount of added garlic powder. For the sensory evaluation, the intensity (color and flavor) and acceptability (color, flavor and taste) were lower for Topokkidduk containing 7% garlic powder than the other samples. The chewiness intensity was highest for Topokkidduk containing 1% and 3% garlic powder (p>0.05). The Topokkidduk containing no garlic powder and 3% garlic powder had the highest overall acceptability score (p>0.05).

본 연구는 다양한 생리활성을 가지는 마늘을 떡볶이 떡에 첨가하여 관능적 특성 향상과 떡볶이 떡의 다양화에 기여하고자 떡볶이 떡에 마늘분말을 0, 1, 3, 5, 7%의 비율로 첨가하여 제조한 떡볶이 떡을 수분함량, 색, 기계적 품질 특성, 관능적 특성의 변화를 살펴보았다. 마늘 떡볶이 떡의 수분함량은 45.72~46.74%로 나타났으며 무첨가구에 비해 유의적으로 높은 수분함량을 나타내었다. 색도는 마늘 분말 첨가량이 증가할수록 L값이 감소하는 경향을 나타내었으며, a값과 b값은 마늘분말 첨가량이 증가할수록 증가하는 경향을 나타내었다. 마늘분말 첨가 떡볶이 떡의 기계적 품질특성을 조사한 결과 조리 전의 경도는 무첨가구에 비해 마늘 첨가군에서 유의적으로 낮은 값을 나타내었으며 마늘 분말 3% 첨가구가 가장 낮은 값을 나타내었다. 조리 후의 경도는 조리 전과 같이 무첨가구에서 유의적으로 높은 값을 나타내었다. 부착성과 탄력성은 조리 전과 후에 마늘분말의 첨가에 따른 차이를 나타내지 않았다. 씹힙성은 조리 전과 후에 마늘분말 첨가군이 무첨가구에 비해 낮게 나타났으며 첨가량에 따라 감소하는 경향을 나타내었으나 유의차는 없었다. 응집성은 조리 전에 1% 첨가군이 높게 나타났으며, 조리 후에는 마늘분말 첨가량에 따른 차이는 나타나지 않았다. 점착성은 조리전에 마늘분말 첨가군이 무첨가구에 비해 낮은 값을 나타내었으며 첨가량이 증가할수록 감소하는 경향으로 나타났으나 조리 후에는 마늘분말 첨가에 따른 유의차는 나타나지 않았다. 관능적 특성을 조사한 결과 색, 향의 강도에서 7% 첨가구가 높게 평가받았으며 졸깃함의 강도에서는 1%, 3% 첨가구가 유의적으로 강하게 평가되었으나 7% 첨가구는 낮게 평가되었다. 마늘떡볶이 떡의 색, 향, 맛에 대한 기호도 평가는 7% 첨가구가 낮은 점수를 나타내었으며 조직감의 기호도는 무첨가구와 첨가구들 사이에 유의차를 나타내지 않았다. 전반적인 기호도는 무첨가구와 3% 첨가구가 유의적으로 가장 높은 점수를 받았다. 따라서 본 마늘분말을 첨가하여 마늘 떡볶이 떡을 제조할 경우 마늘분말 3% 첨가가 가장 적합할 것으로 사료된다.

Keywords

References

  1. Lee CB. 1979. Illustrated Flora of Korea. Hyangmoonsa, Seoul, Korea. p 203.
  2. Jo JS. 1990. Food materials. Gijeunyungusa, Seoul. Korea. p 154-155.
  3. Kim GM, Shin JH, Kang MJ, Yang SM, Sung NJ. 2010. Preparation and characteristics of yogurt added with garlic powder. J Agric Life Sci 44: 49-56.
  4. Yoo GA. 2006. Effect of garlic supplement and exercise on plasma lipid and antioxidant enzyme system in rats. J Korean Nutr 39: 3-10.
  5. Seo HJ. 1999. Effects of garlic on the blood lipids and other serum components in rats. J Korean Soc Food Sci Nutr 28: 1339-1348.
  6. Beak KH, Kim SS, Tak SB, Kan BS, Kim DH, Lee YC. 2006. Quality characteristic of garlic suspension using protopection hydrolytic enzymes. Korean J Food Preserv 12: 351-356.
  7. Imai J, Ide N, Nagae S, Moriguchi T, Matsuura H, Itakura Y. 1994. Antioxidant and radical scavenging effects of aged garlic extract and its constiuents. Plant Med 60: 417-420. https://doi.org/10.1055/s-2006-959522
  8. Shin JH, Ju JC, Kwen OC, Yang SM, Lee SJ, Sung NJ. 2004. Physicochemical and physiological activities of garlic from different area. Korean J Food & Nutr 17: 237-245.
  9. Cho MS, Lee JS, Hong JS. 2008. Quality characteristics of Sulgidduk with paprika. Korean J Food Cookery Sci 24: 333-339.
  10. Yoon SJ, Shon JW, Jeong JH, Shin AS, Hong JS, Lee JS, Myeong CO. 1993. Traditional Korean food. Yeollingroup, Seoul, Korea. p 6.
  11. Kim MY, Jeong YK, Son CW, Jhon EW, Kim MR. 2009. Quality characteristics and antioxidantive activities of Spirulina added Korean rice cake (Garaeduk) during storage. Korean J Food Preserv 16: 8-16.
  12. Hwang SJ, Kim JW. 2007. Effects of roots powder of balloon flowers on general composition and quality characteristics of Sulgidduk. Korean J Food Culture 22: 77-82.
  13. Kim HS, Lyu ES. 2010. Optimization of Sulgidduk with green laver powder using a response surface methodology. Korean J Food Cookery Sci 26: 54-61.
  14. Ahn GJ. 2010. Quality characteristics of sulgidduk prepared with amount of purple sweet-pptato powder. Korean J Cul Res 16: 127-136.
  15. Cho KR. 2009. Quality characteristics of Seolgiddeok added with broccoli (Brassica oleracea var. italica Plen.) powder. Korean J Food & Nutr 22: 229-237.
  16. Ahn JW. 2009. Properties of rice cakes for Topokki with curry powder. Korean J Food Cookery Sci 25: 467- 473.
  17. Kim SD, Lee SJ, Kang MS, Hong HJ, Ku YS. 1999. Preparation of Sulkiduk added with green tea powder with response surface methodology. Korean J Soc Food Sci 15: 216-223.
  18. Han BR. 2002. Commercialization of Korean rice cake. Korean J Food Cookery Sci 18: 582-585.
  19. Kim OS. 2003. The study on the current situation of traditional rice cake consumption with an emphasis on the regions of Seoul and its vicinities. MS thesis. Kyung Hee University, Yongin, Korea. p 40-46.
  20. Kim SS, Chung HY. 2007. Effects of carbohydrate materials on retarding retrogradation of a Korean rice cake (Karedduk). J Korean Soc Food Sci Nutr 36: 1320-1325. https://doi.org/10.3746/jkfn.2007.36.10.1320
  21. Shin WC, Park HJ, Song JC. 2006. Optimization of modified starches on retrogradation of Korean rice cake (Garaeduk). Korean J Food & Nutr 19: 279-287.
  22. Kim SS, Chung HY. 2007. Texture properties of a Korean rice (Karedduk) with addition of carbohydrate materials. J Korean Soc Food Sci Nutr 36: 1205-1210. https://doi.org/10.3746/jkfn.2007.36.9.1205
  23. Son HS, Park SO, Hwang HJ, Lim ST. 1997. Effect of oligosaccharide syrup addition on the retrogradation of Korean rice cake (Karedduk). Korean J Food Sci Technol 29: 1213-1221.
  24. Lee HJ. 2001. Effects of hydrocolloids on the retrogradation and the change of texture of Korean rice cake. MS thesis. Korea University, Seoul, Korea. p 1-53.
  25. Choi EH. 2009. Quality characteristics of Garaedduk with raw rice bran. Korean J Cul Res 15: 94-104.
  26. Lee HJ, Park JH, Yoo SS. 2009. Quality characteristics of Karedduk containing cactus fruit (Opuntia humifusa) powder. J East Asian Soc Dietary Life 19: 610-617.
  27. Yu JH. 2005. Studies on the optimization of Karedduk preparation and functional Karedduk added with mulberry leaves powder. PhD dissertation. Kyonggi University, Suwon, Korea. p 95-98.
  28. Lee JH. 2008. Study on the quality characteristics of green rice Garaedduk. PhD dissertation. Sejong University, Seoul, Korea. p 49-78.
  29. Yoo KM, Kim SH, Chang JH, Hwang IK, Kim KI, Kim SS, Kim YC. 2005. Quality characteristics of sulgidduk containing different levels of dandelion (Taraxacum officinale) leaves and roots powder. Korean J Food Cookery Sci 21: 110-116
  30. Chae KY, Hong JS. 2007. The quality characteristics of Jeolpyon with different amounts of Job's tears flour. Korean J Food Cookery Sci 23: 770-776.
  31. Choi HY. 2009. Antimicrobial activity of Paeonia japonica extract and its quality characteristic effects in Sulgidduk. Korean J Food Cookery Sci 25: 435-444.
  32. Kang JH, Yoon SJ. 2008. Quality characteristics of Julpyun containing different levels of lotus root powder. Korean J Food Cookery Sci 24:392-397.
  33. Han KY, Yoon SJ. 2007. Quality characteristics of lotus leaf J eolpyun during storage. J Korean Soc Food Sci Nutr 36: 1-8. https://doi.org/10.3746/jkfn.2007.36.1.001
  34. Joung HS. 2004. Quality of characteristics of Paeksulgis added powder of Opuntia ficus indica var. Saboten. Korean J Food Cookery Sci 20: 94-98.
  35. Hong HJ, Choi JH, Yang JA, Kim GY. 1999. Quality characteristics of Seolgiddeok added with green tea powder. Korean J Soc Food Sci 15: 224-230.
  36. Kang YS, Cho TO, Hong JS. 2009. Quality characteristics of J eolpyon with added mulberry fruit powder. Korean J Food Cookery Sci 25: 513-519.
  37. Lee HS, Jang MS. 2005. A study on quality characteristics and storage of Julpyun affected by Chungmirae (Smilax chnina L.) leaf powder. Korean J Food Cookery Sci 21: 482-489.
  38. Yoon SJ, Lee MY. 2004. Quality characteristics of sulgidduk added with concentrations of Hericium erinaceus powder. Korean J Food Cookery Sci 20: 32-26.

Cited by

  1. Antioxidant activities and physicochemical properties of tteokbokki rice cakes containing cinnamon powder vol.23, pp.2, 2014, https://doi.org/10.1007/s10068-014-0058-8
  2. Effect of Grapefruit Seed Extracts and Acid Regulation Agents on the Qualities of Topokkidduk vol.42, pp.6, 2013, https://doi.org/10.3746/jkfn.2013.42.6.948
  3. Quality of Tteokbokki tteok prepared by adding variousconcentration of brown rice vol.23, pp.2, 2016, https://doi.org/10.11002/kjfp.2016.23.2.194
  4. Effects of Extrusion Frequency on the Quality Characteristics of Ddukgukdduk vol.32, pp.4, 2016, https://doi.org/10.9724/kfcs.2016.32.4.449
  5. 떡볶이 떡의 미생물 안전성 및 식감 향상을 위한 유기산과 증숙 처리 vol.49, pp.5, 2012, https://doi.org/10.9721/kjfst.2017.49.5.502
  6. 파래분말을 첨가한 떡볶이 떡의 품질 특성 vol.29, pp.5, 2012, https://doi.org/10.5352/jls.2019.29.5.588
  7. 체계적 문헌고찰을 통한 한국음식의 선호도와 인지도 분석 vol.35, pp.6, 2012, https://doi.org/10.7318/kjfc/2020.35.6.503
  8. 산미료 단독 처리가 떡볶이 떡의 저장기간 및 품질에 미치는 영향 vol.35, pp.6, 2012, https://doi.org/10.7318/kjfc/2020.35.6.613