Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Quality Characteristics of Dough Liquid according to the Addition Ratio of Doraji in Seaweed Snack Manufacturing

김스낵 제조시 도라지 첨가량에 따른 반죽액의 품질 특성

  • Choi, Mi-Ae (Dept. of Faculty of Herbal Food Cuisune and Nutrition, Daegu Hanny University) ;
  • Kim, Sun Hwa (The Graduate School of Oriental Studies, Wonkwang University and Korea Tea & Tao Research Institute)
  • 최미애 (대구한의대학교 한방식품조리영양학부) ;
  • 김선화 (원광대학교 동양학대학원 예문화와 다도학과 및 한국예다학연구소)
  • Received : 2018.03.20
  • Accepted : 2018.03.26
  • Published : 2018.03.31
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Abstract

This study was examined the quality characteristics of dough liquid according to the additional ratio of Doraji in seaweed snack manufacturing. Firstly, the results of Doraji type (dry & powder) were as follows: Carbohydrates 77.57~79.29, crude protein 9.10-9.25, crude fat 0.96~1.33 and calories 355~366 kcal, pH 5.42~5.45, sugar $3.53{\sim}3.96^{\circ}brix$, color 33.82~44.25 (L), 2.27~3.52 (B) and total free amino acids 2,200~2,699 mg/100 g. Total polyphenol contents had dry extracts 1,931.18 mg% and powder extract 1,382.43 mg%, DPPH and ABTs radical scavenging activities tended to increase with higher treatment concentration. Next, the results showed that dough liquid for seaweed snack manufacture which was added Doraji were as follows: Color became deep poppy red with increased addition of Doraji. The texture of adhesiveness, cohesiveness, chewiness, and brittleness tended to decrease with addition of Doraji. The springness showed the opposite tendency. Accordingly, these results suggest that 20% of dry Doraji extract is a proper proportion so that it can be added to the rice dough liquid to produce form Doraji (dry and powder) containing seaweed snacks.

Keywords

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