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http://dx.doi.org/10.20878/cshr.2017.23.7.022

Quality Characteristics of Sulgidduk added with Barley Sprout using Different Drying Methods  

Lim, Young-Sook (Dept. of Hotel Culinary & Baking, Gang Dong University)
Kim, Min-Ji (Bioprofoods Co., Ltd.)
Kang, Yang-Sun (Dept. of Hotel Baking Science & Technology, Korea Tourism College)
Publication Information
Culinary science and hospitality research / v.23, no.7, 2017 , pp. 220-233 More about this Journal
Abstract
The purposes of this study were: (1) to examine the quality characteristics of the Sulgidducks added with barley sprouts by blanching (CON), freeze-drying (FBP), hot-air drying(HBP); (2) to examine the quality characteristics of Sulgidduck such as the moisture content, the color value, the textural properties and the sensory evaluation; (3) to find the optimal ratio of barley sprouts, which were made by the three different drying methods. As a result, the Sulgidduks containing barley sprouts by CON showed a lot of significance and high correlation depending on the amounts of the barley sprout(p<0.05). As the amounts of CON, FBP and HBP increased, the L and the a values of Sulgidducks significantly decreased, whereas the b values of them increased. For the textual properties of the Sulgidducks, on the first day, the concentration in CON up to 6% showed no significant differences in the hardness, cohesiveness, springiness, and chewiness. In case of FBP, the increase in the additives caused decrease in the hardness, adhesiveness, springiness, and chewiness of the Sulgidducks on storage 0 day(p<0.05). As the amounts of HBP increased, the hardness, springiness of the Sulgidducks on the first day decreased(p<0.05). Conclusionally, 6% blanched barley sprout added group, 2% FBP and HBP were highly rated in color, flavor, bitterness, chewiness, overall acceptability and all sensory quality characteristics.
Keywords
Barley sprout; Blanching; Drying method; Sulgidduck; Quality characteristics;
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Times Cited By KSCI : 23  (Citation Analysis)
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