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Quality Characteristics of Sulgidduck prepared by Addition of Astringent Persimmon Powder  

Kim, Gwi-Young (Department of Food & Nutrition, Sangju National University)
Moon, Hye-Kyung (Technology Innovation Center, Sangju National University)
Lee, Su-Won (Technology Innovation Center, Sangju National University)
Publication Information
Food Science and Preservation / v.13, no.6, 2006 , pp. 697-702 More about this Journal
Abstract
This study investigated the quality characteristics of sulgidduck prepared by the addition of astringent persimmon powder. For Sulg : dduck, the amounts of added astringent persimmon powder were 0, 5, 10, 15, 20%. With the addition of astringent persimmon powder content the moisture content of persimmon sulgidduck (sulgidduck prepared by adding astringent persimmon powder) decreased. With increasing addition of those, Reducing sugar, free sugar and mineral (Ca, K and Mg) of persimmon sulgidduck were increased significantly. L-value in color decreased whereas a- and b-values were increased. Adhesiveness, cohesiveness, gumminess and chewiness in textural profile analysis were decreased. However, there is no respective comparison hole. These result suggest that persimmon sulgidduck can be used as rice cakes commercially desired.
Keywords
astringent persimmon powder; sulgidduck; quality characteristics;
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Times Cited By KSCI : 6  (Citation Analysis)
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