• Journal of the Korean Society of Food Culture
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• v.22 no.3
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• pp.330-335
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• 2007

This study was conducted to investigate the mechanical and sensory characteristics of aloe Suffitteok prepared with the different ratio of aloe sap for 4 days. Moisture content of Sulgitteok without aloe vera sap was 33.79%, and that of Sulgitteok prepared with 12% aloe vera sap decreased. As the storage time of Sulgitteok increased, moisture content reduced. The cohesiveness, springiness, adhesiveness, gumminess and chewiness of Sulgitteok decreased as aloe vera sap increased. The L values of aloe Sulgitteok significantly decreased with increasing aloe vera sap. The a value of Sulgitteok without aioe vera sap was -0.56, but showed negative value as aloe vela sap increased. The more aloe sap added, the higher b values rose. The overall acceptability of color, flavor, taste, softness and moistness in sensory evaluation showed that Sulgitteok prepared with 9% aloe vera sap had the highest score.