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 Aronia (Aronia melanocarpa) Powder

아로니아 분말 첨가량에 따른 설기떡의 품질 특성

  • Park, Eo Jin (Dept. of Hotel, Food Service and Culinary Art, Catholic Sangji College)
  • 박어진 (가톨릭상지대학교 호텔외식조리과)
  • Received : 2014.08.04
  • Accepted : 2014.10.26
  • Published : 2014.10.31
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Abstract

The purpose of this study was to optimum the desirable mixture ratio of aronia powder to rice flour for preparation of sulgidduk. The moisture of samples ranged from 39.93% to 42.80%. The pH of samples decreased with increasing amounts of aronia powder. L- and b-values decreased, while a-value increased, with increasing amounts of added aronia powder. As the level of aronia powder increased, hardness of samples decreased while their springiness and chewiness increased. As aronia powder content increased, 1,1-diphenyl-2picriylhydrazyl (DPPH) radical scavenging also significantly increased. Scanning electron microscopy (SEM; ${\times}30$) showed that air cell size on the sulgidduk surface increased with amount of aronia. Consequently, the addition of 3% aronia powder to rice flour was determined to be best formula for aronia sulgidduk in terms of sensory qualities such as appearance, flavor, texture, taste and overall acceptability.

Keywords

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