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Quality Characteristics of Sulgidduk Prepared with Different Amounts of Green Laver Powder  

Lee, Ji-Hyun (Department of Hotel & Tourism, dining, Daelim college)
Yoon, Sook-Ja (Institute of Traditional Korean Food)
Publication Information
Korean journal of food and cookery science / v.24, no.1, 2008 , pp. 39-45 More about this Journal
Abstract
The aim of this study was to investigate the effects of adding different amounts (0, 4, 8, 12, 16%) of green laver powder to Sulgidduk, a traditional Korean rice cake product, in terms of textural properties and sensory characteristics. During storage, moisture content was reduced less in the green laver-added samples as compared to the control group. With increasing additions of green laver powder, L-values decreased, a-values increased significantly, and b-values decreased; however, no changes were observed in the control group. In the mechanical evaluations, hardness increased less during storage in the green laver added samples than in the control group. Adhesiveness did not differ significantly by the addition of green laver powder. Springiness, cohesiveness, gumminess, and chewiness showed significant differences, and increased or decreased repeatedly during storage. In the sensory evaluations, the 16% green laver group received the highest scores for color, flavor, and taste Moistness and softness were evaluated higher in the green laver groups as compared to the control group; however, moistness, softness, and elasticity did not differ significantly during storage.
Keywords
green laver; Sulgidduk; texture properties; sensory evaluation;
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Times Cited By KSCI : 9  (Citation Analysis)
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