• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.684-691
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• 2012

Glutinous rice dduk, traditional Korean rice cake, was prepared using rice(white glutinous rice, brown glutinous rice, black glutinous rice, gaba glutinous rice) as a meal alternative, and each of their quality characteristics were compared. This study had checked sensory tests, color differences, moisture contents, texture characteristics, and storage lives of dduk during storage at room temperature for 6 days. The moisture contents of black glutinous rice dduk scored the highest. For color properties, gaba glutinous rice dduk was darker with a decreased yellow value, whereas its red value was higher comparing with that of brown glutinous rice dduk. The results of the preference test showed that appearance, flavor, texture, and overall preference were the highest in white glutinous rice dduk, whereas black glutinous rice dduk showed the lowest score. The results of the color difference test showed that softness, viscoelasticity, and fineness were the highest in white glutinous rice dduk, whereas black glutinous rice dduk showed the highest difference in color. For individual textural characteristics, black glutinous rice dduk showed the highest score, whereas white glutinous rice dduk showed the lowest scores in hardness, chewiness, and gumminess. In the results of the textural characteristics of dduk during storage, white glutinous rice dduk showed the highest increase in hardness after 48 hours, whereas black glutinous rice dduk showed the lowest increase. White glutinous rice dduk showed the highest increases in chewiness and gumminess. Cohesiveness decreased in all glutinous rice dduk. In the results of fungal occurrence in dduk during storage, black and gaba glutinous rice dduk showed increased fungi occurrence compared with white and brown glutinous rice dduk after 6 days. In conclusion, the overall preference for glutinous rice dduk made from different rice is more affected by appearance or texture than flavor.

• Korean journal of food and cookery science
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• v.20 no.1
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• pp.49-56
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• 2004

Neuti-dduk is a steamed rice cake made of nonglutious rice How, with Neuti leaves powder, sugar, and water. The objective of study was designed to seek the best recipe to make Neuti-dduk The procedure was as follows Neuti-dduk containing different ratios of the above mentioned ingredients, such as Neuti leaves powder (4, 8, and 12g), sugar and water. The most desirable recipe was determined after sensory examinations and mechanical tests to measure the texture, moisture content and colorimeter. The results of the sensory evaluation showed the Neuti-dduk containing 8g Neuti leaves powder, 20g sugar 20 and 45$m\ell$ water had the highest scores in overall acceptability, color and flavor preference. In the textural analysis the hardness, adhesiveness and cohesiveness of the Neuti-dduk decreased on the addition of increasing amounts of Neuti leaves powder. The moisture content of Neuti-dduk with 4g Neuti leaves powder was higher than that with 12g. The L- and a-values of Neuti-dduk were increased by decreasing the amount of Neuti leaves powder. The overall quality of the sensory examination of Neuti-dduk in relation to the amount of Neuti leaves powder had positive correlation with the moistness, but negative correlations with the L-value andmoisture content. (Eds note: would these 2 highlighted features not be related; if so, why does one have a positive and the other a negative correlation\ulcorner) From the results of these tests, the most desirable recipe for the Neuti-dduk was 8g of Neuti leaves powder, 20g of sugar, 45$m\ell$ of water and2g of salt, for every 200g of rice powder. The moisture content of this recipe was 42.18％.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.1032-1038
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• 2009

This study describes the production of functional Ssukgaen Dduk though the addition of yam and mugwort to Goami 2, a healthy diet and diabetes. In this study, the rice is soaked for many hours and the particle size distribution of the rice was determined as a function of the water-soaking time. The produce Ssukgaen Dduk was repeated after the addition of varying concentration of yam. Non-glutinous rice was soaked for 4, 8, 12 hours and the Goami 2 rice was soaked for 4, 8, 12, 16, 20 hours and ground to a powder and passed through a 18~30 mesh sieve to determine the particle size distribution of the rice as a function of water-soaking time. Using this approach, optimal soaking time for Dduk was found to be 4 hours for non-glutinous rice(pass rate of 30 mesh: 58.29%) and 12 hours for Goami 2(pass rate of 30 mesh: 87.88%). When Ssukgaen Dduk made with Goami 2 rice powder only and those made with varying amounts of yam(10%, 20%, 30%, and 40%) were subjected to the sensory test, the control group(non-glutinous rice Ssukgaen Dduk) had the highest preference in general(3.73). Out of Ssukgaen Dduk containing yam, the S4 group, which contained 30% yam, had the highest preference(2.87) In addition the S4 group also had the highest extent of soft, and delicacy of texture general preference of S5, 40% the lowest(2.37), S1 only Goami 2 the hardness(112.59), as 91.46 lower (83.85) yam increased, the less hard the texture Ssukgaen Dduk. In conclusion Ssukgaen Dduk though the addition of mugwort and yam to the Goami 2 rice, it would be better to add 30% yam to 70% Goami 2 rice powder mixed with mugwort.

• Korean journal of food and cookery science
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• v.10 no.3
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• pp.242-248
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• 1994

The purpose of this study was to investigate effect of the amounts of rice flour, glutinous-rice flour supplementation, Chinese radish, and the kinds and amount of sweetner on the sensory and objective characteristics of Moo-dduk which is korean traditional cake supplemented with jullienne Chinese radish. The advisable recipe for Moo-dduk was obtained through the various experiments. i) The Moo-dduk blended with rice flour. rice flour 300 g Chinese radish 210 g(70% of rice flour) sugar 30 g(10% of rice flour) salt 3 g(1% of rice flour) ii) The Moo-dduk blended with rice flour and glutinous-rice flour. rice flour 225 g, glutinous-rice flour 75 g(25% of rice flour), Chinese radish 210 g(70% of rice flour) sugar 30 g(10% of rice flour) salt 3 g(1% of rice flour)

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.427-433
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• 1997

Various Bam-dduk were prepared by using two kinds of chestnut flour (dried chestnut, boiled chestnut), 2 types of sugar (sugar and honey), and 3 levels of sugar (10, 20, 30 g), and they were evaluated for sensory quality, texture, moisture, and color. The addition of 10∼15% of dried chestnut flour to glutinous rice flour increased the graininess, moistness, chewiness, and sweetness of Bam-dduk, and the addition of 30∼40% boiled chestnut flour increased the graininess, moistness, and sweetness, depending up on the types and levels of sugar. The use of 10% dried chestnut flour and 30 $m\ell$ of honey gave the highest value of springiness in Bam-dduk. Gumminess, hardness and chewiness were the highest with 15％ dried chestnut flour and 20 g sugar. Cohesiveness was the strongest at 30% boiled chestnut flour and 10 $m\ell$ honey. Adhesiveness was most proper when 30 g sugar was added to 10％ dried chestnut flour. The use of boiled chestnut flour gave higher moisture content in Bam-dduk (32.2∼41.3%) than the use of dried chestnut flour (29.6∼34.2%). The values of 'L' (67.43) and 'b' (18.07) were most intensive in Bam-ddfik prepared with 15% dried chestnut and 20 g sugar, and the replacement of 20 g sugar with 30 $m\ell$ of honey gave the highest 'a' value, 2.33.

• Journal of the Korean Society of Food Culture
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• v.16 no.2
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• pp.180-186
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• 2001

The purpose of this study was to investigate the sensory and physicochemical attributes of Cham-chwi dduk with various amounts of Cham-chwi(Aster scaber) and salt. Cham-chwi dduk was made by steaming glutinous rice flour with Cham-chwi powder for 15 min. Cham-chwi powder was added 1, 3, 5% of glutinous rice flour weight and salt was added 0.5, 1.0 1.5%. According to the sensory evaluation, bitterness and Cham-chwi flavor increased as the amount of Cham-chwi increased and saltiness increased as the amount of salt increased(p<0.05). In the textural profiles, chewiness, adhesiveness, hardness and gumminess were highest when 3% Cham-chwi was added. The moisture content of Cham-chwi dduk was increased as the amount of Cham-chwi was increased and the amount of salt was decreased. The more amount of added Cham-chwi increase, the more green color was strong and yellow color was weak. These results were used to determine the optimum conditions of adding levels of Cham-chwi and salt. Conditions were standardized with minimum range of firmness when expected value of Cham-chwi flavor was more than six and expected value of bitterness was less five. The optimum conditions of Cham-chwi dduk was established as the 3.1% Cham-chwi and 0.6% salt.

• Food Science of Animal Resources
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• v.31 no.2
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• pp.304-310
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• 2011

In this study, new dduk-galbi was developed by adding ripened Korean cabbage kimchi made with solar salt. Dduck-galbi was selected by pre-estimation for main dish to add the ripened Korean cabbage kimchi. To solve the bad smell of ripened Korean cabbage kimchi and enhance the function of the food, herb was added. The preference of the herb to kimchi was determined by sensory evaluation. The preference was in the order of rosemary > lemon balm > thyme. Sensory evaluation was adopted to determine optimal contents of ripened Korean cabage kimchi. The result showed that 10 % was best for beef dduck-galbi and 20 % for pork dduck-galbi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.10
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• pp.1571-1578
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• 2014

This study compared the production of functional Ssukgaen Dduk containing yam, mugwort, glutinous rice and Goami 2 rice, which is rich in dietary fiber and prevents diabetes and adult disease. To enhance the chewiness and softness of Goami Ssukgaen Dduk, the dough was kneaded various times. When Ssukgaen Dduk was made with various amounts of yam and glutinous rice (25:5%, 20:10%, 15:15%, 10:20%, and 5:25%) to Goami 2 rice, the control group (non-glutinous rice Ssukgaen Dduk) showed the highest preference level in sensory test. Of the yam and glutinous rice additives groups, YG4 (10% yam and 20% glutinous rice) showed higher preference. As glutinous rice additives increased and yam additives decreased, preference level significantly increased. Of the yam and glutinous rice groups, G40 kneaded 40 times, showed a significant difference (4.17 compared to control group). G40 also indicated appropriate characteristics in terms of taste, texture, chewiness, softness, and delicacy of texture. G60 and G80 kneaded 60 and 80 times, respectively, showed remarkably lower scores than other samples in terms of general preference. Thus, quality characteristics of Ssukgaen Dduk decreased when amount of kneading increased, hardness significantly decreased. In conclusion, Ssukgaen Dduk should contain 10% yam and 20% glutinous rice added to 70% Goami 2 rice powder mixed with mugwort, kneaded about 40 times.

• Journal of the Korean Society of Food Culture
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• v.11 no.2
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• pp.179-206
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• 1996

Generally, the culture of dietary life in a country is closely related to the heritage of racial culture, and it is very important to inherit and develop the culture of the traditional dietary life. This research is to investigate consciousness and behaviors of dietary life using a questionnaire survey for 521 housewives living in Seoul and Kyonggido. The data was analyzed with frequency, percentage, T-test, $X^2$ (Chi-square)-test, dispersion analysis, Pearson's correlation and hierarchical multiple-regression analysis. The results of the survey are summarized as follows; 1. Consciousness of Traditional Foods. They thought that traditional foods were Sinsollo, sorts of beverage, Dduk (Korean cake), Kim-chi, Hankwa (Korean cookies), and Kujolpan, and that traditional foods were proud for its various tastes. But they thought the cuisine of the traditional food is very complicated, accordingly the frequency of traditional food was decreased. Therefore they thought that its tastes was important to develop and spread traditional foods. 2. Dietary Life Behaviors for Traditional Food. They take traditional foods on big holidays and religious service days. It is their mother who taught them the traditional cooking method. Most ftequently used cooking method is boiling. They gave their children a traditional snack such as 'Dduk (Korean cake), noodles, and fried food. Frequency of taking beverage, Hankwa (Korean cookies), Juk (guel) and Dduk (Korean cake) have been decreased. 3. The Correlation of General Environment and Consciousness, Knowledge, Dietary Life Behaviors of Traditional food. The older they are, the more eager to teach traditional food cooking, to preserve the traditional table setting, to give their children traditional snack and the more traditional dietary life behaviors are.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.3
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• pp.289-296
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• 1998

The quality of physical characteristics were measured, using sensory evaluation and mechanical characteristics where different percentages of chrysanthemums (0%, chrysanthemum indicum power: 1%, 3% and 5%, and Chrysanthemum indicum petals: 1%, 3% and 5%) were added to rice flour, to promote the use of and liking forrice cakes that are a kind of Korean traditional foods. In the sensory evaluation, the color appeared to be the highest when 3% of Chrysanthemum indicum petals was added, and there was a significant difference between the samples used(p<.01). It was also shown that the taste was generally higher in steamed, Gamkugsulgie-dduk added Chrysanthemum indicum than those in which no Chrysanthemum indicum were added, and that it appeared to be the highest, particularly, in rice cakes that 3% of Chrysanthemum indicum petals. However there was no significant difference between the samples. The Chewiness was the highest in rice cakes to Which 3% of Chrysanthemum indicum petals was added but there was no significant difference between the samples. The after-swallow feeling and overall quality were the highest in rice cakes to which 3% of Chrysanthemum indicum petals(p<.01), and there was a significant difference between the samples(p<.01). In terms of change in color, the value of lightness was the highest in rice cakes to which no Chrysanthemum were added. The more the content of Chrysanthemums, the lower the value of lightness but the higher the values of red color(a) and yellow color(b). In the measurement of the texture, using a mechanical characteristics, the springiness was the highest in rice cakes to which 5% of Chrysanthemum indicum powder was added, and the gumminess, hardness and chewiness appeared to be high in rice cakes to which 5% of Chrysanthemum indicum petals was added. In the correlation between the sensory evaluation and mechanical characteristics, the higher the softness, the lower the value of lightness. The softness in the sensory evaluation showed a positive correlation with the values of red color(a) and yellow color(b) in the color test. the chewiness in the sensory evaluation showed a negative correlation with the springness in the mechanical characteristics. In view of the results stated above, a good recipe for steamed, Gamkugsulgie-dduk appeared that the contents of the ingredients used were 291g of rice flour, 9g of Chrysanthemum indicum petals(3% of rice flour) , 30g of sugar, and 3g of sat, 60ml of water.