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Quality Characteristics of Mulberry Fruit Seolgidduk Added with Citric Acid  

홍정희 (대구가톨릭대학교 식품영양학과)
안상희 (대구가톨릭대학교 가정관리학과)
김미지 (대구가톨릭대학교 식품영양학과)
박금순 (대구가톨릭대학교 가정관리학과)
최상원 (대구가톨릭대학교 식품영양학과)
이순재 (대구가톨릭대학교 식품영양학과)
Publication Information
Korean journal of food and cookery science / v.19, no.6, 2003 , pp. 777-782 More about this Journal
Abstract
This study was carried out to investigate the characteristics of mulberry fruit seolgidduk. Four percent additions of mulberry were evaluated as the most suitable concentration for seolgidduk, in order to improve the color of gum metal gray and sour smell. Therefore, in order to improve the preference, citric acid was added. The acidity of mulberry fruit seolgidduk increased and its pH decreased significantly by increasing the amount of citric acid. The moisture content of mulberry fruit seolgidduk showed no significant difference between the groups with added citric acid and the control group. The L value decreased as the citric acid concentration increased. Color a and b (Ed-define 'a' and 'b') values increased significantly by increasing the mont of citric acid. The hardness, cohesiveness, springiness, gumminess and brittleness decreased as the citric acid was added. From the sensory evaluation, mulberry fruit seolgidduk with 0.01％ citric acid added was the most preferred in taste, chewiness and overall acceptability. These results indicated that mulberry fruit stolgidduk with 0.01％ citric acid added showed the best quality.
Keywords
seolgidduk; mulberry fruit; citric acid; sensory evaluation; texture analysis;
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