• 한국식품조리과학회지
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• 제24권5호
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• pp.601-607
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• 2008

The principal objective of this study was to assess the effects of various concentrations of added Acanthopanax sessiliflorus Seemann var. Goma powder on the quality characteristics of sulgidduk. The color values, texture characteristics, and sensory characteristics of the different sulgidduk samples were then measured and compared. As the content of the Acanthopanax sessiliflorus Seemann var. Goma powder increased, the moisture was decreased. The lightness values and yellowness values were reduced with increases in the Acanthopanax sessiliflorus Seemann var. Goma powder. whereas the redness values were increased. On our the texture analysis the hardness and adhesiveness were highest in the 0% Acanthopanax sessiliflorus Seemann var. Goma powder samples and the springiness and cohesiveness values were highest in the samples to which 0.3% Acanthopanax sessiliflorus Seemann var. Goma powder was added. Finally the results of our sensory evaluation showed that the sulgidduk containing 0.3% Acanthopanax sessiliflorus Seemann var. Goma powder had the highest color, flavor, after taste and overall acceptabilitly scores.

• 동아시아식생활학회지
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• 제18권6호
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• pp.1046-1055
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• 2008

The principal objective of this study was to assess the sensory and mechanical characteristics, moisture content and color values of Ogapisulggi by varying the quantity of Acanthopanax sessiliflorus Seemann var. Goma(Ogapi) berry powder and the types of sugar utilized. The moisture content, color values, texture characteristics, and sensory characteristics of the different Ogapisulggi were then measured and compared. When the quantity of the Ogapi berry powder was the same, Ogapisulggi with honey added and the equal amount of sugar and honey added group was moister than that with sugar. The ightness values and yellowness values were decreased with increasing the Ogapi berry powder, whereas the redness values was increased. In particular, decreased proportions were observed in the Ogapi berry powder and sugar-added group($R^2$=0.922), the equal amount of sugar and honey-added group($R^2$=0.922) and the honey-added group$R^2$=0.966). In our texture analysis, hardness and adhesiveness values were reduced in the 0.3% Ogapi berry powder-added group, and springiness, cohesiveness, and chewiness values were increased the Ogapi berry powder-added group. Sensory evaluation showed that the Ogapisulggi containing 0.3% Ogapi berry powder was the lowest in terms of color, flavor, after-swallowing and overall preference. On the basis of the results of this study, the best ratio of ingredients was as follows: 0.3% addition of Ogapi berry powder with sugar and 0.1% addition of Ogapi berry powder with honey, which supports the conclusion regarding the benefits of Ogapi berry powder supplementation in Ogapisulggi in terms of taste and functionality.