• Food Science and Preservation
• /
• v.23 no.7
• /
• pp.945-952
• /
• 2016

This study was carried out to investigate the quality characteristics and antioxidant activity of Sulgidduk (oriental-style rice cakes) prepared with different amounts (0%, 2%, 4%, or 6%) of maquiberry (Aristotelia chilensis) powder. The moisture content of treated Sulgidduk ranged from 37.75% to 38.79%, with no significant differences between treatment groups. The pH gradually decreased with the increasie in maquiberry powder. The soluble solid content did not show significant differences between groups. The lightness (L) value decreased, while redness (a) value increased with the increase in added maquiberry powder. Hardness of the control group was lower than those of the treatment groups. Consumer acceptance test results revealed no significant differences in smell, taste and overall acceptability scores. The total polyphenol and total anthocyanin contents were 8.66~262.71 mg GAE/100 g amd 0.01~9.76 mg C3G/100 g), respectively. Moreover, the polyphenol and anthocyanin levels increased with increasing levels of added maquiberry powder. In addition. reducing power and 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities significantly increased with increase in added maquiberry powder. Based on the above results, addition up to 6% maquiberry powder incorporated into Sulgidduk will meet the taste and functional needs for consumers.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.12
• /
• pp.1792-1798
• /
• 2016

This study investigated quality characteristics, antioxidant activities, and retarding retrogradation of Sulgidduck, traditional rice cake of Korea, prepared using rice flour added with 0%, 1%, 2%, 3%, and 4% pumpkin leaf powder. Moisture content of pumpkin leaf Sulgidduck showed a tendency to increase in the 1% and 2% added group but decrease in the 3% and 4% added group. pH level significantly increased (4.50~6.16) with an increase in content of pumpkin leaf powder (P<0.05). For color, as content of pumpkin leaf powder increased, L-value decreased and b-value increased. Hardness tended to increase with addition of pumpkin leaf powder except for the 1% added group. Springiness was not significantly different (P<0.05). Chewiness and adhesiveness increased according to addition level increase. Retarding retrogradation showed that the pumpkin leaf powder added group had a stronger effect compared to the control, whereas the 2% added group presented the most retarding retrogradation effect with the lowest Avrami exponent. Total phenols content and ABTS radical scavenging activity tended to increase as content of pumpkin leaf powder increased. Sensory properties by 7-point scale test showed that the 2% added group had the highest scores, whereas the 4% added group had the lowest scores. These results suggest that pumpkin leaf is considered as a good material to improve quality characteristics, antioxidant activities, and retarding retrogradation of Sulgidduck. The most appropriate proportion for the greatest effect of retarding retrogradation in Sulgidduck was considered to be 2%.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.46 no.1
• /
• pp.61-67
• /
• 2017

Chia seed (Salvia hispanica L.) originated from Central America is a highly nutritious food containing large amounts of linolenic acid, dietary fiber, and protein. This study investigated the quality properties and antioxidant activities of Sulgidduk prepared with chia seed powder as a functional material. Freeze-dried chia seed powder was replaced with 0, 1, 3, 5, and 7% of rice flour. The addition of chia seed powder did not affect water content, whereas the pH value of the chia seed group decreased as compared to the control. For color measurements, a and b values increased as the amount of chia seed powder increased, whereas L value decreased. Hardness and chewiness of Sulgidduk with chia seed powder were lower than those of the control, whereas springiness of the chia seed group was higher than that of the control. Cohesiveness was not significantly different in all samples. According to retrogradation analysis based on changes in hardness during storage, it was confirmed that addition of chia seed powder inhibited aging of Sulgidduk. Retrogradation of CSP5 was the slowest. Consumer acceptability analysis did not show significant differences in all samples. Total polyphenol and flavonoid contents tended to significantly increase as chia seed content increased. DPPH and ABTS radical scavenging activities of Sulgidduk were also elevated due to addition of chia seeds. From the results, addition of chia seed softened texture, inhibited aging, and enhanced antioxidant activities of Sulgidduk. It is concluded that addition of 5% chia seed powder, which showed high effectiveness for aging, is the most suitable for commercialization.

• Culinary science and hospitality research
• /
• v.16 no.3
• /
• pp.259-267
• /
• 2010

This study is to determine the optimum amount(0, 3, 6, 9, 12%) of Jerusalem artichoke to powder(JA) addition to rice flour in the preparation of Sulgidduk added JA. The quality characteristics of Sulgidduk added JA were investigated in moisture content, pH, color, texture, and sensory evaluation. The moisture content of control was 44.22%, but Sulgidduk added JA was 36.10~5.89%. In the change of color, L-value was decreased with degree of JA added. In color analysis, lightness, redness and yellowness of the control showed 84.56, -0.66, and 11.50, respectively. Lightness was decreased, but redness and yellowness was increased against the control when ratio of addition was increased. In the texture analysis of Sulgidduk added JA, hardness was the highest in the control($5958.33\;g/cm^3$) while JA added group was $4,702.24{\sim}5,744.44\;g/cm^3$. The adhesiveness of Sulgidduk added JA had lower value than that of the control according to the ratio of addition. In cohesivenss, Sulgidduk added with 3% of JA showed the highest value as 82.72% while the group with 12% added had the lowest value as 26.03%. The springiness showed no significant difference, but the gumminess significantly differs according to the ratio of addition; the group with 3% of JA added showed the highest value, which showed the tendency of decrease according to the ratio of addition. In the sensory evaluation of Sulgidduk added with JA, the addition of 6% of JA had the highest score in color, taste and overall preference. These results suggest that the suitable amount of JA for making Sulgidduk is 6%.

• Proceedings of the Korean Society of Food and Cookery Science Conference
• /
• 2005.05a
• /
• pp.101-101
• /
• 2005

• Proceedings of the Korean Society of Food and Cookery Science Conference
• /
• 2005.05a
• /
• pp.85-85
• /
• 2005

• Culinary science and hospitality research
• /
• v.16 no.3
• /
• pp.250-258
• /
• 2010

This study was performed to find the most desirable mixing formula for Sulgidduk added with Cheongkukjang powder for various benefits. The optimal mixing formulas were identified by evaluations of ingredients, the color, and the sensory and textual characteristics. As the amount of Cheongkukjang powder increased, the rice cake appeared redder, yellower and less luminous. The amount of crude ash was significantly smaller in the experimental groups than in the control group, and the amount of crude protein and crude fat was significantly high. The change in texture according to the amount of Cheongkukjang powder was not statistically significant, but hardness, adhesiveness, and cohesiveness showed significant differences(p<0.05). It was also found that chewiness increased while adhesiveness decreased as storage time increased. According to the results of the sensory evaluation, scores in the color and aroma decreased as the amount of Cheongkukjang powder increased. Overall acceptability score was highest in the 5% group, consisting of 68% of rice powder, 5% of Cheongkukjang powder, 10% of sugar, and 17% of water.

• Culinary science and hospitality research
• /
• v.19 no.2
• /
• pp.203-214
• /
• 2013

This study was performed to examine the optimum addition amount of saltwort(Salicornia herbacea L.) powder to rice flour in the preparation of saltwort Sulgidduk. Saltwort powder was added to rice powder at ratios of 5, 10, 15 and 20%(w/w). The moisture contents of Sulgidduk were increased with the addition of saltwort powder. The pH contents of Sulgidduk were decreased with the addition of saltwort powder. The incorporation of saltwort powder in Sulgidduk lowered the lightness but increased the redness values. Mineral contents of Sulgidduk were increased with the addition of saltwort powder. The hardness and brittleness were decreased, whereas cohesiveness was increased with the addition of saltwort powder. In the sensory evaluation of saltwort Sulgidduk, the acceptance of flavor, taste, chewiness and overall acceptability characteristics was the highest at the 5% level. Saltwort Sulgidduk, with the addition of 5% of saltwort powder to rice flour was found to be the best recipe in terms of the sensory qualities.

• Food Science and Preservation
• /
• v.13 no.6
• /
• pp.697-702
• /
• 2006

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.

• Korean journal of food and cookery science
• /
• v.21 no.6 s.90
• /
• pp.895-907
• /
• 2005

In an attempt to improve the taste and storage characteristics of Sulgidduk, a Korean traditional rice cake product, baekbokryung(White Poria cocos Wolf) powder was supplemented as one of the ingredients and Product Quality waw assessed. The baekbokryung Powder was added in rations of 0, 5, 7, 10, and $15\%$(w/w) per rice powder during the raw material preparations. The sensory, objective quality, and microbiological characteristics of the products were examined at 4-hr intervals during storage for 36 hours at $20^{\circ}C$ The sensory evaluation was conducted based on the acceptability and intensity characteristics of the product. In the acceptability test, a $5\%$ treatment wae renerally ranked with the highest score, among all the treatments while the preference differed according to ages of the panels ; namely, those in their 20's to 30's liked a $5\%$ supplementation while those in their 40's to 60's Preferred a $7\%$ one. The addition of baekbokryung Powder proportionally decreased the moisture content of the products. The colorimetric redness(a) and yellowness(b) of the Products increased with increasing added baekbokryung Powder. The redness values began to decrease slowly from the beginning while the rates were accelerated after 8 to 12 hours of the storage. In the textural characteristics, hardness, gumminess and adhesiveness values increased with increasing added baekbokryung powder. The rapid increase in adhesiveness during the initial 4 hour of storage and the following stabilization was noted. Cohesiveness and springiness values tended to decrease gradually with increasing added baekbokryung Powder. Except for the control sample, no significant differences in the total microbial counts among the treatments were noted. After 20 hours of storage, the control sample exhibited a rapid increase in total microbial count, while the Proliferations of microorganisms were rather suppressed in baekbokryung Powder treatments according to the added amounts The results of the study support the benefits of baekbokryung powder supplementation in Sulgidduk in the aspects of taste and functionality. The degree of further increase of baekbokryung Powder in Sulgidduk without causing the adverse qualify effects remains for future study.