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Effects of Adding Silkworm Powder on the Quality of Seolgiddeok  

임영희 (대전대학교 식품영양과)
김미원 (대전대학교 식품영양과)
김애정 (혜전대학 식품영양학과)
김명희 (경기대학교 관광학부)
Publication Information
Korean journal of food and cookery science / v.18, no.6, 2002 , pp. 562-566 More about this Journal
Abstract
Seolgiddeok a representative rice cake was prepared by the addition of silkworm powder(SP) at various concentrations, and their physical characteristics were monitored by sensory evaluation, chromaticity, and rheometric measurement. In the proximate composition of SP cake, the contents of crude protein and ash were increased as the ratio of SP increased, but the moisture content was decreased. In the sensory evaluation, 3%-SP cake showed the highest preference, old showed the highest values in color, flavor, taste. texture, and overall duality. Lightness(L) value of SP cake was decreased as the ratio of SP increased. In the rheometer test, 15%-SP cake showed the highest value in the hardness, but 3%-SP cake showed the highest value in cohesiveness, gumminess and brittleness.
Keywords
silkworm powder; rice cake; Seolgiddeok; sensory evaluation; lightness; rheometer test;
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