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Quality Characteristics of Sulgiduck by the Addition of Astringency Persimmon Paste  

Hong Jin-Sook (Department of Culinary & Foodservice Management, Sejong University)
Kim Myoung-Ae (Dept. of Food & Nutrition, Dongduk Women's University)
Publication Information
Korean journal of food and cookery science / v.21, no.3, 2005 , pp. 360-370 More about this Journal
Abstract
The aim of this study was to fud the optimum addition mont of astringency persimmon paste to rice flour in the preparation of Gamsulgiduck (persimmon rice cake). The moisture content of Gamsulgiduck with added astringency persimmon paste was $42\~45\%$. With increasing addition of astringency persimmon paste, the L-value was decreased. The a- and b-values were the highest at the $15\%\;and\;10\%$ levels, respectively. In the mechanical evaluation of Gamsulgiduck the hardness was the lowest at the $20\%$ astringency persimmon paste-sulgiduck during storage. The adhesiveness and cohesiveness did not differ significantly with the addition of astringency persimmon paste for storage period. The springiness was the highest at the $0\%$ level except for 2days of storage. The gumminess was the lowest at the $20\%$ level and the brittleness was the highest at the $0\%$ level during storage. In the sensory evaluation of Gamsulgiduck the acceptance of the softness and chewiness characteristics was the best at the 15% level. Gamsulgiduck with the addition of $15\%$ of astringency persimmon paste to rice flour was found to be the best recipe in terms of the sensory qualities of softness, chewiness and overall acceptability.
Keywords
astringency persimmon paste; Gamsulgiduck; overall acceptability;
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Times Cited By KSCI : 5  (Citation Analysis)
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