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http://dx.doi.org/10.9724/kfcs.2012.28.6.695

Quality Characteristics of Sulgidduk by the Addition of Apricot Paste  

Choi, Woo-Seoung (Department of Culinary & Foodservice Management, Sejong University)
Chae, Kyung-Yeon (Department of Tourism and Foodservice Business, Osan College)
Publication Information
Korean journal of food and cookery science / v.28, no.6, 2012 , pp. 695-701 More about this Journal
Abstract
The aim of this study was to determine the optimum amount of apricot paste to add to rice flour for the preparation of Sulgidduk. As the apricot paste level of the Sulgidduk increased, the moisture contents of samples increased (40.10-43.71%), The color of L-value decreased, while the a- and b-values increased, with increasing amounts of added apricot paste Sulgidduk. According to the mechanical evaluation results, as the apricot paste level of Sulgidduk increased, the hardness decreased. The cohesiveness was highest in the 16% apricot paste sample, and the springiness, gumminess, chewiness, and adhesiveness were highest in the 0% apricot paste sample. From the sensory evaluation results, the 12% apricot paste adding Sulgidduk received the highest overall acceptability scores. In conclusion, based on its sensory and mechanical qualities, the optimal Sulgidduk formulation consisted of 12% apricot paste added to rice flour.
Keywords
apricot paste; Sulgidduk; overall acceptability;
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Times Cited By KSCI : 13  (Citation Analysis)
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