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Quality Characteristics of Sulgidduk with Added Chestnut  

Hong, Kap-Jin (Dept. of Culinary & Food Service Management, Sejong University)
Hwang, Seung-Hwan (Dept. of Culinary & Food Service Management, Sejong University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.21, no.2, 2011 , pp. 194-199 More about this Journal
Abstract
The results of a study on the effects of variable chestnut content (0~25%) on the palatability of Sulgidduk or steamed rice cake were as follows: moisture content and degrees Brix increased significantly following an increase in chestnut content. L value and a value decreased significantly, whereas b value increased significantly. Sensory evaluation scores increased in the order of 15% > 10% > 25% > 20% > 0% chestnut content. Thus, we believe that the addition of 15% chestnut increases the palatability of Sulgidduk.
Keywords
Chestnut; Sulgidduk; sensory evaluation score; texture;
Citations & Related Records
Times Cited By KSCI : 7  (Citation Analysis)
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