Browse > Article

Quality Characteristics of Sulgitteok Added with Lotus Leaf Powder  

Yoon, Sook-Ja (Institute of Traditional Korean Food)
Publication Information
Korean journal of food and cookery science / v.23, no.4, 2007 , pp. 433-442 More about this Journal
Abstract
This study was conducted to investigate the quality characteristics of Sulgitteok prepared with different ratios of lotus leaf powder, over for 4 days of storage. As the amount of lotus leaf powder increased, the moisture contents of the lotus leaf Sulgitteok decreased; however, this was not consistent for all samples during storage. As the content of the lotus leaf powder increased, the L-values of the lotus leaf Sulgitteok significantly decreased, and the a- and b-values also significantly increased at day 0. The L- and a-values did not show large differences with storage. The total cell count of the lotus leaf Sulgitteok prepared with the 4% lotus leaf powder (LL4) was considerably lower than the other samples at 2 days of storage, indicating that microorganisms were inhibited by increasing amounts of lotus leaf powder. The hardness, gumminess, and chewiness of the lotus leaf Sulgitteok decreased as the amount of lotus leaf powder increased; however, they increased as storage time passed. Increasing amount of lotus leaf powder and the storage time resulted in greater reductions in adhesiveness. Springiness was not significantly different according to the amount of added lotus leaf powder or the storage time. Increasing storage time caused cohesiveness to decreased in all samples except LL2. Also, the results of the sensory evaluation showed that the LL2 lotus leaf Sulgitteok had the highest scores. In conclusion, the lotus leaf Sulgitteok prepared with the 2% lotus leaf powder (LL2) was superior.
Keywords
lotus leaf powder; Sulgitteok; quality characteristics; storage;
Citations & Related Records
Times Cited By KSCI : 14  (Citation Analysis)
연도 인용수 순위
1 변부형, 문갑순, 송영선, 박은주. 2005. 중국의 건강 기능성 식품. 도서출판 신일상사. 서울. pp 98-99
2 이철호, 채수규, 이진근, 박봉상. 1982. 식품공업품질관리론. 유림문화사. 서울. pp 80-84
3 Jung HS. 1993. A study on the sensory quality of Ssooksulgis added with mugworts. J East Asian Soc Dietary Life 3(2):175-180
4 Kim HH, Park GS. 1998. The sensory and texture characteristics of Julpyun and Sulgidduk in according to concentrations of green tea powder. J East Asian Soc Dietary Life 8(4):454-461
5 Lee KS, Oh CS, Lee KY. 2006b. Antimicrobial effect of the fractions extracted from a lotus(Nelumbo nucifera) leaf. J Korean Soc Food Sci Nutr 35(2):219-223   과학기술학회마을   DOI
6 Shin MK, Han SH. 2006. Effect of lotus(Nelumbo nucifera Gaertner) leaf powder on lipid concentrations in rats fed high fat diet rats. Korean J Food Culture 21(2):202-208   과학기술학회마을
7 Lee HG, Kim HJ, Cha GH. 2005b. Sensory and mechanical characteristics of Songhwasulgi by different ratio of ingredient. Korean J Food Cookery Sci 21(4):505-513   과학기술학회마을
8 SAS. 1985. SAS/STAT User's Guide. SAS Institute Inc. Cary. North Carolina. USA
9 윤숙자. 2001. 한국의 떡.한과.음청류. 지구문화사. 서울. pp 9-11
10 Kim SB, Rho SB, Rhyu DY, Kim DW. 2005. Effect of Nelumbo nucifera leaves on hyperlipidemic and atherosclerotic bio F1B hamster. Kor J Pharmacogn 36(3):229-234
11 송문섭, 이영조, 조신섭, 김병청. 1989. SAS를 이용한 통계자료 분석. 자유아카데미. 서울. pp 61-84
12 Kim AJ, Kim MW, Lim YH. 1998. Study on the physical characteristics and taste of Pongihpsolgi as affected by ingredients. J East Asian Soc Dietary Life 8(3):297-308
13 Yoo KM, Kim SH, Chang JH, Hwang IK, Kim KI, Kim SS, Kim YC. 2005. Quality characteristics of Sulgidduk containing different levels of Dandelion(Taraxacum officinale) leaves and roots powder. Korean J Food Cookery Sci 21(1):110-116   과학기술학회마을
14 채수규. 1998. 표준 식품분석학. 지구문화사. 서울
15 Kim BW, Yoon SJ, Jang MS. 2005. Effects of addition Baekbokryung(white poria cocos wolf) powder on the quality characteristics of Sulgidduk. Korean J Food Cookery Sci 21(6):895-907   과학기술학회마을
16 Ko BS, Jun DW, Jang JS, Kim JH, Park SM. 2006. Effect of Sasa Borealis and white lotus roots and leaves on insulin action and secretion in vitro. Korean J Food Sci Technol 38(1):114-120   과학기술학회마을
17 Lee HG, Baek HN. 2004. Sensory and texture properties of Neuti-dduk by different ratio of ingredient. Korean J Food Cookery Sci 20(1):49-56
18 Lee HK, Choi YM, Noh DO, Suh HJ. 2005. Antioxidant effect of Korean traditional lotus liquor(Yunyupju). International J Food Sci Technol 40(7):709-715   DOI   ScienceOn
19 Lee HG, Kwon YH, Chung RW. 2005c. Sensory and mechanical characteristics of Honghwasulgi by various ratios of ingredient. Korean J Food Cookery Sci 21(5):567-574   과학기술학회마을
20 Lee HG, Chung RW, Sin SJ. 2004. Sensory and mechanical characteristics of Backhapbyung by different of ingredients. Korean J Food Cookery Sci 20(5):480-488 ratios
21 육창수, 1989. 한국약용식물도감. 아카데미서적. 서울. pp 219-230
22 Kim GY, Kang WW, Choi SW. 1999. A study on the quality characteristics of Sulgiduk added with persimmon leaves powder. J East Asian Soc Dietary Life 9(4):461-466
23 Lee HG, Han JY. 2002. Sensory and textural characteristics of Solsulgi using varied levels of pine leave powders and different types of sweeteners. Korean J Soc Food Cookery Sci 18(2):164-172
24 이철호, 채수규, 이진근, 고경희, 손혜숙. 1999. 식품평가 및 품질관리론. 유림문화사. 서울. pp 65-178
25 Lee HG, Lee EM, Cha GH. 2005a. Sensory and mechanical characteristics of Shinsunchosulgi by different ratio of ingredient. Korean J Food Cookery Sci 21(4):422-432   과학기술학회마을
26 류기형, 박지양, 고병윤, 송동섭, 임미선. 2005. 실무와 기술사를 위한 한국떡. 효일. 서울. pp 26-27
27 Lee KS, Kim MG, Lee KY. 2006a. Antioxidative activity of ethanol extract from lotus(Nelumbo nucifera) leaf. J Korean Soc Food Sci Nutr 35(2):182-186   과학기술학회마을   DOI
28 Hong HJ, Choi JH, Yang JA, Kim GY, Rhee SJ. 1999. Quality characteristics of Seolgiddeok added with green tea powder. Korean J Food Cookery Sci 15(3):224-230
29 Hwang SJ, Kim DH. 2006. Effects of adding bamboo leaves powder on the quality Jeolpyon. Korean J Food Cookery Sci 22(6):869-874   과학기술학회마을
30 Sim YJ, Paik JE, Chun HJ. 1991. A study on the texture characteristics of Ssooksulgis affected by mugworts. Korean J Soc Food Sci 7(1):35-43
31 Kim DC, Kim DW, In MJ. 2006. Preparation of lotus tea and its quality characteristics. J Korean Soc Appl Biol Chem 49(2):163-164   과학기술학회마을