• 동아시아식생활학회지
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• 제9권4호
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• pp.461-467
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• 1999

Sulgiduk is a typical Korean rice cake made by steaming rice powder with syrup and salt added. This study has measured moisture content, water activity, color, texture, and sensory evaluation of sulgiduk when persimmon leaves Powder was added. The material use\ulcorner was sulgiduk to which the 0% (C), l% (S$_1$), 2% (S$_2$), 3% (S$_3$), and 4% (S$_4$) of persimmon leaves powder were added. The moisture content of the raw rice powder for making sulgiduk was 32.40%, and that of the rice powder with syrup added was 37.97%-37.46%. The moisture content of the produced sulgiduk was 38.98%-37.93%, and the water activity was 0.97. In chromatic characteristics. the product had L value: of 73.86-59.16, a value of -2.86~-1.79 and b value: of 19.25-23.13. The texture charicteristics such as hardness, fracturability, gumminess, cohesiveness, chewiness and elasticity were not affected significantly by the persimmon leaves powder. In sensory evaluation. color, flavor, astringency, bitterness and overall quality were adversely affected with statistical significance(p＜001) by the addition of persimmon leaves. The juiciness and softness were also decreased as the persimmon leaves powder increased. In conclusion, it is recommended to add 1-2% of persimmon leaves powder to sulgiduk.

• 한국식품영양과학회지
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• 제28권5호
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• pp.1064-1068
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• 1999

This study was quality changes of sulgiduk added green tea powder during storage. Sulgiduk prepared with various concentrations of green tea powder; 0%(control group), 0.5%(GT 0.5 group), 1%(GT 1.0 group), 1.5%(GT 1.5 group), 2%(GT 2.0 group), and the changes of its quality during 7 days of storage were investigated. Total microbe numbers, the acidity and pH in sulgiduk during storage were decreased with increasing the added amounts of a green tea powder, and especially those of GT 1.0 and GT 1.5 groups had relatively the lower than other groups. The "L" value(lightness) of the control group was the highest among five groups, and its value was decreased throughout storage, and especially GT 0.5 groups had the lowest brightness. The "a" value(reddness) of the control group was higher than other four groups, and increased GT 2.0>GT 1.5>GT 1.0>GT 0.5 groups, in that order. The "b" value(yel lowness) was increased in the order; GT 2.0>GT 1.5>GT 1.0>GT 0.5 groups. These results indicated that GT 1.0 group showed the best quality than other groups of sulgiduk during storage. of sulgiduk during storage.

• 한국식생활문화학회지
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• 제16권5호
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• pp.399-406
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• 2001

This study was carried out to investigate the effects of addition ratio(0, 5, 10 and 20%) of various minor ingredients(prosomillet, glutinous barley, oat, wheat, yellow and black soybean, safflower seed, chocolate etc.) on mechanical and sensory characteristics of Sulgiduk. In mechanical evaluation, hardness, cohesiveness and gumminess were increased with increasing the content of prosomillet, glutinous barley, oat and wheat to be added, and did not show any relationship the content of them to be added on yellow and black soybean, safflower seed and chocolate. In sensory evaluation, quality characteristics of Sulgiduk added with prosomillet, oat, yellow and black soybean and chocolate with $5{\sim}10%$, respectively was better than those of Sulgiduk without the minor ingredients. Change of hardness on Sulgiduk added with oat, yellow soybean, black soybean and chocolate was lower than those of Sulgiduk without them during storage of room temperature.

• 한국식품조리과학회지
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• 제15권3호
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• pp.216-223
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• 1999

The purpose of this study is to find out the optimal mixing ratios of three different amounts of green tea powder, sugar and water for preparation of Sulgiduk through Response Surface Methodology based on the color, sensory, and texture test. The green tea powder levels were included 0.5∼1.0%, water levels were included 15∼25% and sugar levels were included 5∼15% per weight of rice powder. The optimal mixing ratios of a green tea powder, sugar and water for manufacturing the best quality of Sulgiduk were 1.0%, 12% and 22%, respectively.

• 동아시아식생활학회지
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• 제12권1호
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• pp.55-64
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• 2002

This study was carried out to investigate quality characteristics of Seolgiddeok containing 0, 1, 3, 5 and 7% of Lentinus edodes powder during storage. The water content of Seolgiddeok changed little with the length of storage and the amount of Lentinus edodes powder added. Hunter′s color L value of Seolgiddeok decreased and "a"and "b"value were increased significantly by increasing the amount of Lentinus edodes powder. The hardness, gumminess, adhesiveness, chewiness and cohesiveness of Seolgiddeok decreased, but springiness increased by increasing the amount of Lentinus edodes powder. Seolgiddeok added with 3% Lentinus erodes earned the highest scores in color, taste, softness, chewiness, moistness and overall preference. From the above results of sensory and texture analyses, an addition of 3% Lentinus edodes to Seolgiddeok showed the best result in quality.