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http://dx.doi.org/10.9724/kfcs.2013.29.3.233

Quality Characteristics of Sulgidduk Added with Astragalus membranaceus Powder  

Lee, Se-Hee (Dept. of Food Service Management, Sejong University)
Cho, Sung-Hyun (Dept. of Food Service Management, Sejong University)
Publication Information
Korean journal of food and cookery science / v.29, no.3, 2013 , pp. 233-239 More about this Journal
Abstract
This study was conducted to investigate rheological and sensory characteristics of Sulgidduk added with Astragalus membranaceus powder. The moisture content of the Sulgidduk ranged from 42.03% to 43.38%. The addition of Astragalus membranaceus powder in the Sulgidduk tended to decrease the pH value, but did not change $brix^{\circ}$ values of the samples. the addition of Astragalus membranaceus powder in the Sulgidduk tended to decrease the lightness (L) in Hunter color value, but to increase the redness (a) and yellowness (b). For the textural characteristics, the addition of Astragalus membranaceus powder decreased the hardness and springiness. In sensory evaluation, the addition of 1.5% Astragalus membranaceus powder had the best score in taste and overall preference. Therefore, this results suggest that adding 1.5% Astragalus membranaceus powder could be applied for making Astragalus membranaceus Sulgidduk.
Keywords
Astragalus membranaceus powder; Sulgidduk; sensory evaluation; quality characteristics;
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Times Cited By KSCI : 25  (Citation Analysis)
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