• 한국식품영양학회지
• /
• 제22권2호
• /
• pp.229-237
• /
• 2009

Physical, textural and sensory properties of Seolgiddeok prepared with different amounts of broccoli(Brassica oleracea var. italica Plen.) powder were investigated during 3 days of storage. Moisture content decreased gradually during storage and was less in broccoli powder-amended samples. The color L value decreased significantly with increasing broccoli powder, whereas both redness and yellowness increased. Texture analyses revealed that hardness, chewiness, gumminess, adhesiveness and fracturability of Seolgiddeok tended to decrease in proportion to the amount of broccoli powder in the formula. Seolgiddeok gelatinization was investigated using amylographing. Break down and setback were low in broccoli powder Seolgiddeok. Sensory evaluations revealed that, Seolgiddeok prepared with broccoli powder was superior in flavor, chewiness, softness to unamended samples. Seolgiddeok prepared with 3% broccoli powder showed the highest overall acceptability score. Use of broccoli powder in Seolgiddeok preparation improves sensory characteristics and delays retrogradation.

• 한국식품조리과학회지
• /
• 제15권5호
• /
• pp.507-511
• /
• 1999

This study was carried out to investigate the effects of addition ratio of pigmented rice(Suwon 415) on the color difference, mechanical characteristics and gelatinization degree, sensory characteristics of Seolgiddeok. As the amount of pigmented rice was increased, the redness was increased, however, the lightness and yellowness were decreased. The hardness, adhesiveness, cohesiveness and chewiness of, Seolgiddeok were decreased with the increase of pigmented rice content, however, the springiness was increased. As the amount of pigmented rice was increased in Seolgiddeok, gelatinization was getting increased. In sensory evaluation, quality characteristics of Seolgiddeok with pigmented rice was better than those of Seolgiddeok without pigmented rice. Especially, Seolgiddeok with 20% pigmented rice added had the best score in color, sweetness, flavor and overall quality.

• 한국식품조리과학회지
• /
• 제31권3호
• /
• pp.318-327
• /
• 2015

This study was conducted to investigate the physical, textural and sensory properties of Seolgiddeok prepared with different amount of radish leaf powder, and stored for 3 days. The moisture content decreased gradually during storage and the decrease was less in the groups with radish leaf powder than in the control. The color L value decreased significantly as the amount of radish leaf powder increased, while the redness (a) and yellowness (b) both increased. Measurements with a texture analyzer, showed that the hardness, chewiness, gumminess and adhesiveness of Seolgiddeok tended to decrease in proportion to the amount of radish leaf powder in the formula. The gelatinization properties of Seolgiddeok were investigated by amylograph. Breakdown and setback in Seolgiddeok were low following the addition of radish leaf powder. In the sensory evaluation, Seolgiddeok with radish leaf powder was superior in flavor, chewiness, and softness than the control. Seolgiddeok with 3% radish leaf powder had the highest overall acceptability score. Therefore, we concluded that the addition of radish leaf powder to Seolgiddeok improves the sensory characteristics and delays retrogradation.

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

• 한국식품영양학회지
• /
• 제28권3호
• /
• pp.436-445
• /
• 2015

The effects of substituting whey protein concentrate (WPC) powder for rice flour in the preparation of seolgiddeok were determined by objective and subjective tests. Milk whey is drained from milk curd as a by-product of the cheese manufactureing process. Whey protein is known as a good nutritional source and is a functional material for many processed foods. WPC contains more than 80% whey protein. The moisture content decreased gradually during storage and the decrease in moisture was less in the control than in the WPC powder substituted groups. The color lightness (L) decreased significantly as the amount of WPC powder increased, wherease redness (a) and yellowness (b) both increased. Texture analyses revealed that the hardness, chewiness, gumminess and adhesiveness of seolgiddeok tended to increase in proportion to the amount of WPC powder in the formula. Seolgiddeok gelatinization was investigated by amylographing. Initial pasting temperature, peak viscosity, hot pasting viscosity and breakdown were low in seolgiddeok prepared with WPC powder substituted for rice flour. Setback had the lowest value in the control. Sensory evaluations revealed that, seolgiddeok prepared with 3% WPC powder had the highest overall acceptability score. These results indicated that WPC seolgiddeok with 3% WPC powder has the best quality.

• 한국식품조리과학회지
• /
• 제15권3호
• /
• pp.224-230
• /
• 1999

The purpose of this study was to find out the optimal mixing ratio of green tea powder, sugar, and water for the preparation of Seolgiddeok through Response Surface Methodology based on the color, sensory, and texture test. The oganoleptic and textural properties of Seolgiddeok 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 their quality changes during storage were also investigated. The optimal mixing ratio of green tea powder, sugar, and water for preparing the best quality Seolgiddeok was 1.0%, 12%, and 22%, respectively. The proximate composition of green tea powder was 21.70% of crude protein, 8.49% of crude lipid, 2.95% of reducing sugar, and 6.40% of ash. The contents of crude lipid, reducing sugar, and catechins in Seolgiddeok added with a green tea powder were increased with increasing the content of green tea powder. The hardness and gumminess of GT-1.0 group were the lowest among four groups, whereas GT-1.0 and GT-2.0 groups had the lowest cohesiveness. While the control group was the lowest in adhesiveness, the springness was not significantly different among all groups. GT-0.5 and GT-1.5 groups were the highest in sweet taste and colorfulness, respectively. However, GT-1.0 group had the best overall quality. Total microbial numbers, the acidity and pH in Seolgiddeok during storage were decreased with increasing green tea powder content, and especially those of GT-1.0 and GT-1.5 groups were relatively the lower than others. The “L” value (lightness) of the control group (no additives) was the highest among five groups, and the value was decreased with storage period, and especially GT-0.5 groups had the lowest brightness. The“a”value (reddness) of the control group was the highest, followed by GT-0.5, GT-1.0, GT-1.5, and GT- 2.0 group in order. The“b”value (yellowness) was increased with the increase of green tea powder content. Above results indicated that GT-1.0 group showed the best quality of Seolgiddeok through organoleptic and rheology tests.

• 한국식품조리과학회지
• /
• 제16권6호
• /
• pp.640-643
• /
• 2000

This study was carried out to investigate the effects of addition ratio of reddish-brownpigmented rice(Suwon 451) on the color difference, mechanical characteristics and gelatinization degree, sensory characteristics of Seolgid-deok. As the amount of reddish-brown pigmented rice was increased, redness was getting increased, lightness and yellowness was getting decreased. In hardness, adhesiveness, cohesiveness and chewiness, as the amount of pigmented rice was increased, was getting decreased and springiness was getting increased. As the amount of pigmented rice was increased in Seolgiddeok, gelatinization was getting increased. In sensory evaluation, quality characteristics of Seolgiddeok with 20% reddish-brown pigmented rice added was better in color, sweetness and overall quality than those of Seolgiddeok without reddish-brown pigmented rice.

• 한국식품영양학회지
• /
• 제21권1호
• /
• pp.22-27
• /
• 2008

This study investigated the quality characteristics of the Seolgiddeok samples prepared with various amounts(0, 0.5, 1.0 and 2.0%) of Paecilomyces japonica powder by examining proximate compositions, color, texture and sensory quality. The composition of the Paecilomyces japonica powder was measured as follows: moisture(7.40%), crude protein(55.77%), crude lipid(7.1l%), and crude ash(5.39%). With increasing Paecilomyces japonica powder content, the moisture and crude protein content of the Seolgiddeok increased; however crude fat and ash contents decreased. In terms of color, the lightness of the Seolgiddeok decreased and yellowness and redness increased with increasing amounts of Paecilomyces japonica powder. Among textural characteristices hardness, cohesiveness, and gumminess were decreased, but springiness increased according to the addition level of Paecilomyces japonica powder. For the sensory evaluation, the overall quality of the SP-l.0% group was not significantly different than the control group(SP group). In conclusion, the optimal addition amount of Paecilomyces japonica powder for Seolgiddeok is proposed as 1% of total weight.

• 한국가정과학회지
• /
• 제9권3호
• /
• pp.89-98
• /
• 2006

본 연구에서는 대추가루와 설탕의 혼합비율을 달리하여 제조한 설기떡의 일반성분, 수분결합력, 색도, texturometer에 의한 기계적 특성 및 관능검사를 실시한 결과는 다음과 같다. 대추가루와 설탕의 혼합비율을 달리하여 제조한 설기떡의 일반성분 중 대조구의 수분 량은 43.93%로 나타났고 대추가루 혼합비율이 증가할수록 약간 증가하는 경향이었다. 조단백, 조회분 함량은 대조구에 비하여 대추가루 혼합비율이 증가할수록 높아졌다. 설기떡의 수분결합력은 대조구에서 가장 높게 나타났고 대추가루 혼합비율이 많을수록 낮은 것으로 나타났으며 시료간에 유의한 차이가 있었다. 대추가루를 혼합한 설기떡의 색도 L값은 대조구에서 가장 높게 나타났고, a값과 b값은 대조구가 가장 낮게 나타났으며 대추가루 혼합비율이 증가할수록 L값은 낮아지고, a값과 b값은 높게 나타났다. texturometer 측정에 의한 설기떡의 기계적 특성은 대추가루의 혼합비율이 증가할수록 견고성, 탄력성, 응집성, 점착성, 씹힘성은 높게 나타난 반면, 부착성은 낮게 나타났다. 대추가루를 혼합한 설기떡의 관능검사 결과 질감, 입안에서의 느낌, 외형에 대한 기호도가 가장 높게 나타났으며, 색, 향미, 전체적인 선호도에서는 쌀가루 1,000g에 대하여 대추가루 75.0g와 설탕 57.6g을 혼합한 설기떡의 기호도가 가장 높게 나타났다.

• 한국식품조리과학회지
• /
• 제18권6호
• /
• pp.562-566
• /
• 2002

Seolgiddeok a representative rice cake was prepared by the addition of silkworm powder(SP) at various concentrations, and their physical characteristics were monitored by sensory evaluation, chromaticity, and rheometric measurement. In the proximate composition of SP cake, the contents of crude protein and ash were increased as the ratio of SP increased, but the moisture content was decreased. In the sensory evaluation, 3%-SP cake showed the highest preference, old showed the highest values in color, flavor, taste. texture, and overall duality. Lightness(L) value of SP cake was decreased as the ratio of SP increased. In the rheometer test, 15%-SP cake showed the highest value in the hardness, but 3%-SP cake showed the highest value in cohesiveness, gumminess and brittleness.