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http://dx.doi.org/10.9724/kfcs.2014.30.5.517

Quality Characteristics of Sulgitteok Using Dry Non-Glutinous Rice Flour with Added Various Sweeteners  

Park, Young Mi (Dept. of Food Service Industry Hanyang Women's University)
Yoon, Hye Hyun (Dept. of Culinary and Food Service Management, Kyung Hee University)
Publication Information
Korean journal of food and cookery science / v.30, no.5, 2014 , pp. 517-525 More about this Journal
Abstract
The purpose of this study was to identify appropriate sweeteners that could improve the dryness, while reducing calorie by adding various sweeteners to Sulgitteok using dry non-glutinous rice flour. Of six sweeteners (sucrose, trehalose, honey, acesulfame K, oligosaccharide, and erythritol) added, Sulgitteok with acesulfame K had the highest moisture content, whereas Sulgitteok with trehalose had the lowest moisture content. The moisture content of all samples were decreased when storage period was increased except the sample added with trehalose. Sulgitteok with erythritol had the highest L-value, whereas Sulgitteok with oligosaccharide had the lowest L-value. The L-value and b-value of Sulgitteok samples decreased when storage period was increased. Sulgitteok with trehalose had the highest hardness, whereas Sulgitteok with oligosaccharide had the lowest hardness. The hardness increased in all samples when storage period was increased. Sulgitteok sweetened with acesulfame K and honey had the highest acceptance.
Keywords
Sulgitteok; dry non-glutinous rice flour; sweetener; texture; accesulfame K;
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Times Cited By KSCI : 17  (Citation Analysis)
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