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The Study of Quality Characteristics of Acaiberry (Euterpe oleracea Mart.) Powder Sulgidduk  

Choi, Young-Sim (Dept. of Food & Culinary Art, Suwon Women's University)
Publication Information
Culinary science and hospitality research / v.21, no.1, 2015 , pp. 90-99 More about this Journal
Abstract
This study was to examine the quality characteristics of sulgidduk added with acaiberry (Euterpe oleracea Mart.) powder. Rice powder was added to acaiberry (Euterpe oleracea Mart.) powder at ratios of 0, 3, 6, 9, 12 and 15%. The moisture content of sulgidduk added with acaiberry (Euterpe oleracea Mart.) powder ranged from 36.25% to 39.21%. According to the ratios of acaiberry (Euterpe oleracea Mart.) powder decreased the pH value. The addition of acaiberry (Euterpe oleracea Mart.) powder tended to decrease the L-value and the b-value of the color, but to increase the a-value of the color. In texture analysis, the hardness, gumminess and chewiness increased with increasing acaiberry (Euterpe oleracea Mart.) powder contents, but cohesiveness decreased. According to sensory evaluation, sulgidduk added with acaiberry (Euterpe oleracea Mart.) powder 9% had the highest values at color, flavor, texture and overall acceptability. These results suggested that sulgidduk added with acaiberry (Euterpe oleracea Mart.) powder 9% were considered the best.
Keywords
sulgidduk; acaiberry (Euterpe oleracea Mart.) powder; quality; characteristics; sensory;
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Times Cited By KSCI : 19  (Citation Analysis)
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