한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제27권4호
  • /
  • Pages.400-406
  • /
  • 2012
  • /
  • 1225-7060(pISSN)
  • /
  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
권호 표지
DOI QR코드

DOI QR Code

곤드레 첨가량, 저장기간에 따른 곤드레개떡의 품질특성

Quality Characteristics of Gondregaedduck by the Level of Cirsium setidens and Storage

  • 임혜은 (경희대학교 식품영양학과) ;
  • 여희경 (경희대학교 식품영양학과) ;
  • 장서영 (경희대학교 식품영양학과) ;
  • 한명주 (경희대학교 식품영양학과)
  • Im, Hye-Eun (Department of Food Science and Nutrition, Kyung Hee University) ;
  • Yoe, Hee-Kyung (Department of Food Science and Nutrition, Kyung Hee University) ;
  • Chang, Seo-Young (Department of Food Science and Nutrition, Kyung Hee University) ;
  • Han, Myung-Joo (Department of Food Science and Nutrition, Kyung Hee University)
  • 투고 : 2012.08.07
  • 심사 : 2012.08.21
  • 발행 : 2012.08.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

The objectives of this study were to investigate the quality characteristics of Gondregaedduck containing 0, 10, 20, and 30% Cirsium setidens. By increasing the level of Cirsium setidens, Hunter color L and a values of Gondregaedduck decreased, whereas b value increased. Hardness, springiness, and cohesiveness of Gondregaedduck decreased upon addition of Cirsium setidens. Over 3 days of storage, Gondregaedduck showed a slightly high total bacterial count compared to control. Sensory evaluation showed that Gondregaedduck containing 10% Cirsium setidens had higher color, taste preference, and overall acceptability.

키워드

참고문헌

  1. 유기억. 2012. 솟은땅 너른땅의 푸나무, 지성사, pp 506-509
  2. Cho JS, Choi MY, Chang YH. 2002. Quality characteristics of Sulgiduk added with Lentinus edodes: sing powder. J. East Asian Soc. Dietary Life 12:55-64
  3. Ham SS, Lee SY, Oh DH, Kim SH, Hong JK. 1997. Development of beverages drinks using mountain edible herbs. Korean Soc. Food Sci. Nutr. 26(1):92-97
  4. Han MJ, Shin JE, Han YO, Kim NY, Lee KH. 2001. The effect of Mugwort and storage on quality characteristics of Ssookgaedduck. Korean J. Food Cookery Sci. 17(6):634- 638
  5. Hwang SJ, Kim DH 2006. Effects of adding Bamboo leaves powder on the quality of jeolpyon. Korean J. Food Cookery Sci. 22(6):869-874
  6. Jeong KY, Kim MY, Chun SS. 2008. Quality characteristics of Sulgidduk with concentrated sweet pumpkin powder. Korean J. Food Cookery Sci. 24:849-855
  7. Joo HS, Park JE, Jang MS. 2010. Preference and Quality Characteristics of Jeolpyun Containing Citron Leaf Powder. Korean J. Food Cookery Sci. 26(2):111-120
  8. Jun NY, Kim SO, Han JS. 2006. The quality characteristics of Bacsulgi with sea mustard powder. Korean J. Food Cookery Sci. 23:591-599
  9. Kang IJ, Ham SS, Chung CK, Lee SY, Oh DH, Choi KP, Do JJ. 1997. Development of fermented soysauce using Cirsium setidens Nakai and Comfrey. Korean Soc. Food Sci. Nutr. 26(6):1152-1158
  10. Kim CH, Lee JH. 2007. The study on consumers' perception and purchasing behavior of rice cake as a meal. The Korean J. Culinary Res. 13(2):59-68
  11. Kim JM, Suh DS, Kim YS, Kim KO. 2004. Physical and sensory properties of rice gruels and cakes containing different levels of Ginkgo nut powder. Korean J. Food Cookery Sci. Technol. 36:410-415
  12. Kim JW, Hwang SJ. 2007. Effects of roots powder of Balloonflowers on general composition and quality characteristics of Sulgidduk. Korean J. Food Culture 22:77-82
  13. Kweon SY, Kim JM, Kim JG. 2007. A study on the quality characteristics of Sulgidduk prepared with soyflour. J. East Asian Soc. Dietary Life 17:118-124
  14. Lee ES, Shim JY, Kim YR, Doo HJ. 2010. Quality characteristics of Sulgidduk with whole wheat flour. Food Engineering Progress. 14(2):146-152
  15. Lee SH, Kim YS, Heo SI, Shim TH, Sa JH, Choi DS, Wang MH. 2006. Composition analysis and antioxidative activity from different organs of Cirsium setidens Nakai. Korean J. Food Sci. Technol. 38(4):571-576
  16. Park MK, Lee JM, Park CH, In MJ. 2002. Quality characteristics of Sulgidduk containing chlorella powder. J. Korean Soc. Food Sci. Nutr. 31:225-229 https://doi.org/10.3746/jkfn.2002.31.2.225
  17. Ryu YK, Kim YO, Kim KM. 2008. Quality characteristics of Sulgidduk by the addition of tofu. Korean J. Food Cookery Sci. 24:856-860
  18. Shin MJ, Park YM. 2006. Quality characteristics of Gasiogapidduk by different ratio of ingredients. J. East Asian Soc. Dietary Life 16(6):747-752
  19. Yoon SJ, Hwang SJ. 2006. Quality characteristics of Seolgiddok added with aloe powder during storage. Korean J. Food Cookery Sci. 23:650-658

피인용 문헌

  1. Nutritional Components and Physiological Activities of Cirsium setidens Nakai vol.43, pp.6, 2014, https://doi.org/10.3746/jkfn.2014.43.6.791
  2. Quality Characteristics of Gondre Tofu by the Level of Cirsium setidens Powder and Storage vol.27, pp.6, 2012, https://doi.org/10.7318/KJFC/2012.27.6.737