• Culinary science and hospitality research
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• v.22 no.8
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• pp.135-148
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• 2016

This study was performed to examine the characteristics of Sulgidduk with different amounts of Momordica charantia powder (0%, 2.5%, 5%, 7.5%, and 10%). The pH of Sulgidduk was dose-dependently decreased with the addition of Momordica charantia powder (p<0.001). The lightness (L-values) of Sulgidduk was significantly decreased with the addition of Momordica charantia powder, but the redness (a-values) and yellowness (b-values) were significantly increased (p<0.001). In addition, hardness, cohesiveness, and chewiness were significantly decreased, and the springiness and gumminess were significantly decreased with the addition of Momordica charantia powder in Sulgidduk. The Sulgidduk with Momordica charantia powder presented significant DPPH radical scavenging activities in a dose-dependent manner. In sensory evaluation, the color, flavor, bitterness, sweetness, softness, and mastication of Sulgidduk were dose-dependently increased with the addition of Momordica charantia powder (p<0.001). The ranking of overall preference was 5%> 2.5%> 7.5%> 10%> 0%. Through this study, it was considered that the Momordica charantia powder can be used to make functional Sulgidduk.