Browse > Article

Sensory and Mechanical Characteristics of Songhwasulgi by Different Ratio of Ingredients  

Lee Hyo-Gee (Department of Food and Nutrition, Hanyang University)
Kim Ha-Jung (Department of Food and Nutrition, Hanyang University)
Cha Gyung-Hee (Department of Traditional Food Culture, Tourism, Jeonju University)
Publication Information
Korean journal of food and cookery science / v.21, no.4, 2005 , pp. 505-513 More about this Journal
Abstract
The purpose of this study was to investigate the product characteristics of 'Songhwasulgi,' which combines different kinds of pine pollen flours and sugars with non-glutinous, rich flour. The results of sensory evaluation indicated that the larger amount of pine pollen flour was mixed with non-glutinous rice flour higher level of bitterness, softness, and feeling after-swallowing was obtained degree of chewiness was in relation to the lesser amount of pine pollen flour. With regard to color, a higher acceptance level was achieved as the lesser amount of pine pollen flour was incorporated with non-glutinous rice How. On the other hand, it was revealed that the category of adding a honey to $7\%$ of pine pollen flour was found to be the highest level of flavor and overall quality According to the results of texture evaluation, the degree of hardness, adhesiveness, and cohesiveness decreased as the larger amount of pine pollen flour was combined with non-glutinous rice flour. It was also found that the springiness of the texture tended to be low as more pine pollen flour was added. In addition, the degrees of gumminess and chewiness was inversely related to the amount of pine pollen flour With respect to a correlation between sensory evaluation and mechanical test, it was found that Songhwasulgi with higher acceptance level for color and flavor also obtained a higher level of hardness and overall quality.
Keywords
Songhwasulgi; pine pollen How; non-glutinous rich How; sensory evaluation; texture evaluation;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
연도 인용수 순위
1 Kim BH. 2003. Effects of adding Bakbokryoung Powder on the Quality of Seolgiddeok. M.S thesis The Dankook University of Korea
2 김병호. 1979. 신양봉학. 선진문화사. 서울. p242
3 주현규, 조규성, 조광행, 채수규, 박충균, 마상조. 1990. 식품분석법. 유림문화사. 서울. pp152-155
4 채수규. 1997. 표준식품분석학. 지구문화사. 서울 pp221-224
5 Baek GS, Lee HG. 2001. Sensory and mechanical characteristic of Seosokbyung by different ratio of the ingredient. Korean J Food Cookery Sci 17(3):255-267
6 Baek HN, Lee HG. 2004. Sensory and texture properties of Neuti-dduk by different ratio of ingredients, Korean J Food Cookery Sci 20(1):49-57
7 Heo SY, Lee HG. 2000. Sensory and mechanical characteristic of Okgalseobyung by different ratio of ingredient. Korean J Food Cookery Sci 16(6):538-547
8 이성우. 1984. 한국식품문화사. 교문사. 서울. p259
9 Kim MH, Kim AJ, Lim YH, Kim MW. 2002. Effects of adding Silkworm Powder on the quality of Seolgiddeok. Korean J Food Cookery Sci 18(6):562-566
10 Yoo AR, Lee HG. 1984. A study of the physical characteristics of Backsulgi by the amount of water and kinds of sweeteners. J Korean Soc Food Nutr 13(4):381-388
11 임경채. 1992 조립학본론. 향문사. 서울. p271
12 손충기, 백영균, 박정환. 2003. 내가하는 통계분석 SPSS. 학지사. 서울 pp207-269
13 Lee KH, Lee HG. 2002. Sensory and textural characteristics of Gamjeobyung using varied levels of heated potato flour and potato starch and different types of sweeteners. Korean J Food Cookery Sci 18(6):593-602
14 김광옥, 이영춘, 김상숙, 성내경. 1993. 관능검사 방법 및 응용. 신광출판사. 서울. pp13-219
15 Kim HJ, Lee HG. 2000. Sensory and mechanical characteristic of Sangjabyung by different ingredient. Korean J Food Cookery Sci 16(4):342-351
16 Kim JY, Lee HG. 1997. Sensory and physical characteristic of Bam-dduk prepared with different ratio of the ingredients. Korean J Food Cookery Sci 13(4):427-433
17 Cha GH, Lee HG. 1992. Texture characteristics of Seoktanbyung as affected by ingredients. Korean J Food Cookery Sci 8(2):65-71
18 최옥자. 1991. 약초의 성분과 이용. 일월서각. 서울. p116
19 허 준 원저, 박인규, 김종제 감수 1990. 동의보감. 국일문화사. 서울. p216-217
20 Lim MJ, Lee HG. 2003. Sensory and mechanical characteristic of Mohaebyung by different ratio of ingredient. Korean J Food Cookery Sci 19(4):495-503
21 Gu SY, Lee HG. 2001. The sensory and textural characteristics of Chicksulgi. Korean J Food Cookery Sci 17(5):523-532
22 Lee HG, Chung RW, Cha GH. 2002. The sensory and textural characteristic of Chicksulgi using varied levels of arrowroot starch and different types of sweeteners. Korean J Food Cookery Sci 18(3):372-380
23 Lee HS, Park JR, Chun SS. 2001. Effect of powder on the quality of white bread prepared with korean domestic wheat flour. Korean J Food & Nutr 14(4):339-345
24 Sin SJ. 2004. Sensory and mechanical characteristics of Backhapbyung by different ingredient. M.S thesis The Hanyang University of Korea
25 Hwang MK, Lee HG. 1993. Texture characteristics of Seokibyung as affected by ingredients. Korean J Food Cookery Sci 9(3):198-203
26 Sim YJ, Paik JE, Chun HJ. 1991. A study on the texture characteristics of Ssooksulgis affected by mugworts. Korean J Food Cookery Sci 7(1):35-43