Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Sulgidduk with Makgeolli Lees

주박을 첨가한 설기떡의 품질 특성

  • Cho, Young-Hee (Dept. of Food Health, MyongJi University) ;
  • Cho, Joeng-Soon (Dept. of Food Health, MyongJi University) ;
  • Kim, Jae-Young (Dept. of Food Health, MyongJi University) ;
  • Kim, Up-Sik (Dept. of Hotel Culinary Arts, Yeonsung University) ;
  • Choi, Ji-Ho (Fermented Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Park, Ji-Hye (Fermented Food Science Division, National Academy of Agricultural Science, RDA)
  • 조영희 (명지대학교 식품영양학과) ;
  • 조정순 (명지대학교 식품영양학과) ;
  • 김재영 (명지대학교 식품영양학과) ;
  • 김업식 (연성대학교 호텔조리학과) ;
  • 최지호 (농촌진흥청 국립농업과학원) ;
  • 박지혜 (농촌진흥청 국립농업과학원)
  • Received : 2013.02.18
  • Accepted : 2013.04.18
  • Published : 2013.04.30
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Abstract

The physicochemical, mechanical properties and sensory evaluation of sulgidduk using different ratio of makgeolli lees were investigated. The pH decreased as the amount of makgeolli lees increased, but acidity increased. The soluble solids increased as the amount of makgeolli lees increased but there were no significant difference. The L value decreased and value increased the amount of makgeolli lees. The degree of gelatinization of sulgidduk containing makgeolli lees was high at day then decreased time. As the lees increased, the degree of gelatinization decreased. In all treatments (except control) degree of retrogradation increased 2 days then decreased. As the amount of makgeolli lees, hardness increased but chewiness, adhesiveness, springiness, and cohesiveness significantly decreased. Sensory evaluation results, browness was high while sweetness, moistness, softness low as the amount of makgeolli lees. In overall acceptability, MLS6 was high (4.92). In conclusion, sulgidduk 6% makgeolli lees was found to excellent, when consider dietary fiber content and acceptability.

Keywords

References

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