Browse > Article

Quality Characteristics of Sulgidduk Containing Added Aralia elata Leaf Powder  

Kang, Yang-Sun (Department of Culinary & Food Service Management, Sejong University)
Cho, Tae-Ock (Department of Culinary & Food Service Management, Sejong University)
Hong, Jin-Sook (Department of Culinary & Food Service Management, Sejong University)
Publication Information
Korean journal of food and cookery science / v.25, no.5, 2009 , pp. 593-599 More about this Journal
Abstract
This study was conducted to evaluate the quality characteristics of Dureup Sulgidduk samples to different amounts of Aralia elata leaf powder. Overall the samples contained 3.73% moisture, 27.12% crude protein, 1.73% crude fat, 8.06% crude ash and 11.68% crude fiber[ED highlight - very confusing, please clarify which samples(e.g. containing which amount of powder), also, should the moisture be 37. something? It dose not fall within the range in the next sentence. Furthermore, the percentages do not add up to 100, please clarify]. The moisture levels of the samples ranged from 37.72 to 40.45%, with samples containing 0% Aralia elata leaf powder having the highest moisture level. The color L-values decreased, while the a-value increased and the b-value did not differ in response to the addition of Aralia elata powder. The texture and hardness also decreased with increasing Aralia elata leaf powder content,-; however, these values increased in all samples over three days of storage. Finally, samples containing 4% Aralia elata powder received the highest cores for color, flavor, sweetness, softness and overall-acceptability.
Keywords
Aralia elata leaf powder; Sulgidduk; texture; sensory test; overall-acceptability;
Citations & Related Records
Times Cited By KSCI : 17  (Citation Analysis)
연도 인용수 순위
1 김우정, 구경형. 2001. 식품관능검사법. 효일출판사. 서울 pp 74-94
2 김정제. 1992. 생약과 건강. 생활한방연구소. pp 125-125
3 주창완. 2002. 두릅 추출물의 혈관 평활근 이완효과. 제주대학교 석사학위 논문
4 AOAC. 1990. Official methods of analysis. 15th ed. Association of official analytical chemists, Washington, DC, pp 777-784
5 Choe M, Kim JD, Park KS, Oh SY, Lee SY. 1991. Effect of buckwheat supplementation on blood glucose levels and blood pressure in rats. J Korean Soc Food Nutr 20(4):300-305   과학기술학회마을
6 Eun SD, Kim MY, Chun SS. 2008. Quality characteristics of Sulgidduk prepared with Houttuynia cordata thunb. powder. Korean J Food Cookery Sci 24(1):23-30   과학기술학회마을
7 Hwang SJ, Kim JW. 2007. Effects of roots powder of balloon flowers on general composition and quality characteristics of Sulgidduk. Korean J Food Culture 22(1):77-88
8 Kim YH, Im JG. 1999. Effect of saponin from the shoot of Aralia eleta in normal rats steptozotocin induced diabetic rats. J Korean Soc Food Sci Nutr 28(4):912-916
9 Son KH, Park DY. 2007. The quality characteristics of Sulgi prepared using different amounts of mulberry leaf powder and lotus leaf powder. Korean J Food Cookery Sci 21(6):977-986   과학기술학회마을
10 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 12(1):110-116   과학기술학회마을
11 Yoon SJ, Choi BS. 2008. Quality characteristics of Sulgitteok added with lotus root powder. Korean J Food Cookery Sci 24(4):431-438   과학기술학회마을
12 Yoon SJ, Lee MY. 2004. Quality characteristics of Sulgidduk added with concentrations of hericium erinaceus powder. Korean J Soc Food Cookery Sci 20(6):575-580   과학기술학회마을
13 이선주. 1976. 한국민속약. 서문당. 서울 pp 99-106
14 Kim YS. 2008. Addition ratio of vegetable powder(Fagopyrum esculentum Moench) on the quality characteristics of Sulgidduk. Korean J Food Nutr 12(4):436-442   과학기술학회마을
15 윤숙자. 2001. 한국의 떡. 한과. 음청류. 지구문화사. 서울 pp 9-11
16 Yoon SJ 2007. Quality characteristics of Sulgitteok added with lotus leaf powder. Korean J Food Cookery Sci 23(4):433-442   과학기술학회마을
17 Kim MY, Chun SS. 2008. Quality characteristics of Sulgidduk with tomato powder. Korean J Food Cookery Sci 24(4):412-418   과학기술학회마을
18 하광원. 1998. 약용식물도감. 식품의약품안전청. 서울
19 윤서석. 1986. 한국음식(역사와 조리). 수학사. 서울 pp 222-224
20 Jung CS, Lee EB. 1993. Pharmacological studies on root bark extract of Aralia elata. -Antigastritic and antiulcerative effects in rats-. The Pharmaceutical Soc. Korean 37(6):581-590   과학기술학회마을
21 Cho EJ, Yang MO, Hwang CH, Kim WJ, Kim MJ, Lee MK. 2006. Quality characteristics of Sulgidduk added with Rubus coreanum miquel during storage. J East Asian Soc Dietary Life 16(4):458-467   과학기술학회마을
22 배기환. 2001. 한국의 약용식물. 교학사. 서울 pp 360-367
23 Lee HG, Lee EM, Cha GH. 2005. Sensory and mechanical characteristics of Shinsunchosulgi by different ratio of ingredient. Korean J Food Cookery Sci 21(4):422-432   과학기술학회마을
24 문교부편. 1982. 한국 동. 식물도감. pp 243-250
25 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):461-467   과학기술학회마을
26 진주연. 2002. 두릅 추출물의 항고혈압 효과. 제주대학교 석사학위 논문
27 Lee HG, Kwon YH, Chung RW. 2005. Sensory and mechanical characteristics of Hongwhasulgi by various ratios of ingredient. Korean J Food Cookery Sci 21(5):567-574   과학기술학회마을
28 Shin SM, Kim AJ, Cho HC, Joung KH. 2008. Quality characteristics of Seolgidduk prepared with added Paecilomyces japonica powder. Korean J Food & Nutr 21(1):22-27
29 Lee EB, Kim OK. 1993. Antihyperglycemic constituent of Aralia elata root bark(I). Kor J Pharmacogn 24(3):213-218   과학기술학회마을
30 Yoshikawa M, Harada E, Matsuda H, Murakami T, Yamahara J. 1993. Elatosides A and B, potent inhibitors of ethanol absorption in rata from the bark of Aralia eleta seem : the structure-activity relation ships of oleanolic acid olioglycosides. Chem Pham Bull 42:1354-1356
31 Kwon SY, Moon BK. 2009. The quality characteristics of Sulgidduk prepared with green tea or rosemary powder. Korean J Food Cookery Sci 25(2):150-159   과학기술학회마을
32 Park HY, Kim BW, Jang MS. 2008. The effects of added barley(Hordeum vulgare L.) sprout powder on the quality and preservation of Sulgidduk. Korean J Food Cookery Sci 24(4):487-493   과학기술학회마을
33 김상순. 1985. 한국 전통 식품의 과학적 고찰. 숙명여대 출판부. 서울 pp 331-333
34 신재용 2001. TV동의보감. 학원사. 서울 pp 29-30
35 Park MK, Lee JM, Park CH, In MJ. 2002. Quality characteristics of Sulgidduk containing chlorella powder. J Korean Soc Food Sci Nutr 31(2):225-229   DOI
36 이성우. 1981. 한국식경대전(韓國食經大典). 향문사. 서울 pp 401-410
37 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