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Quality Characteristics of Seolgiddok added with Aloe Powder during Storage  

Yoon, Sook-Ja (Institute of Traditional Korean Food)
Hwang, Su-Jung (Institute of Traditional Korean Food)
Publication Information
Korean journal of food and cookery science / v.22, no.5, 2006 , pp. 650-658 More about this Journal
Abstract
This study investigated the effects on the quality characteristics of the korean steamed rice cake, Seolgiddok of the addition of aloe powder at 0%, 1.5%, 3.0%, 4.5% and 6.0% and 4-days storage. The moisture content of the control 0% aloe, steamed rice cake was 47.76%, and steadily decreased with increasing powder addition to the lowest of 37.38% for the cake with 6.0% added. The moisture content was decreased with extending storage time in both the control and powder-added groups. The cohesiveness, springiness, adhesiveness, gumminess and chewiness of the cake tended to decrease with increasing powder content, while the hardness increased with both increasing powder content and extending storage time. The Hunter color value L in the chromaticity of the cake was significantly decreased with increasing powder addition. The a value of the control, 0% aloe steamed cake was -0.86, but became positive with red color with increasing powder content, The b value was significantly increased with increasing powder content. The powder addition inhibited the increase in bacteria number. The sensory characteristics of the cake. such as color, aloe flavor and taste, and bitterness were increased with increasing powder content, while the moist and soft feeling of the cake were more highly evaluated at lower powder content. The overall taste was judged to be best for the sample with 3% added powder. Accordingly, it was expected that a highly functional and healthy product with improved quality might be developed by the addition of aloe powder to the Korean steamed cake, Seolgiddok.
Keywords
moisture content; Aloe powder; Texture analysis; Total cell count; Seolgiddeok;
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Times Cited By KSCI : 2  (Citation Analysis)
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