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 Added with Cheonnyuncho Fruit Powder

천년초 열매 분말을 첨가한 설기떡의 품질 특성

  • Jang, Seung-Youn (Department of Foodservice & Culinary Management, Kyonggi University) ;
  • Kim, Myung-Hee (Department of Foodservice & Culinary Management, Kyonggi University) ;
  • Hong, Geum-Ju (Department of Foodservice & Culinary Management, Kyonggi University)
  • 장승연 (경기대학교 외식조리관리학과) ;
  • 김명희 (경기대학교 외식조리관리학과) ;
  • 홍금주 (경기대학교 외식조리관리학과)
  • Received : 2013.02.15
  • Accepted : 2013.06.28
  • Published : 2013.06.30
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Abstract

This study is performed to investigate the quality characteristics of sulgidduk added with cheonnyuncho fruit powder. Sulgidduk was prepared with freeze-dried cheonnyuncho, rice flour, sugar syrup and salt. The sulgidduk was made with various amounts (0, 3, 6, 9, 12%) of added cheonnyuncho fruit powder. The proximate composition, pH, Hunter's color value, texture profile analysis, sensory characteristics and SEM of cheonnyuncho sulgidduk were being examined. The addition of cheonnyuncho fruit powder has a tendency to decrease the moisture contents of sulgidduk while the crude ash, crude lipid and crude protein increased. The pH of sulgidduk decreased when the amounts of cheonnyuncho fruit powder increased. As the amount of cheonnyuncho fruit powder increased, the lightness (L) decreased, while the redness (a) and yellowness (b) increased. In texture profile analysis, the hardness decreased with increasing cheonnyuncho fruit powder contents, whereas cohesiveness, springiness, gumminess and brittleness increased. The results of sensory evaluation showed that the sulgidduk with 3%, 6% of cheonnyuncho fruit powder got the highest scores on the color, taste, springiness and acceptability. The air cells of sulgidduk observed by SEM were big and uniform with the amount of cheonnyuncho fruit powder increased. In conclusion, these results show that the quality and preference increased when 3%, 6% of cheonnyuncho fruit powder was added to the sulgidduk.

Keywords

References

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