• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.9
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• pp.1294-1300
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• 2012

To investigate the effects of oyster mushroom on the quality of Sulgidduk and Gyeongdan, freeze-dried mushroom power and mushroom extract were prepared. Dough for Gyeongdan was held for 0~6 hours at room temperature before cooking in order to allow for enzyme reaction. Upon addition of 2~5% mushroom power or 1~2% mushroom extract, the hardness of Sulgidduk decreased while the storage periods could be extended 1~2 days. Avrami rate constant (k) was 0.0111 for 2% power-added rice cake and 0.044 for the control. In Gyeongdan, hardness also decreased by addition of mushroom. Avrami rate constant (k) was 0.0178 for 10% mushroom power-added Gyeongdan and 0.0652 for the control. In a sensory test, Sulgidduk with 1% mushroom powder showed the highest score. Overall, addition of 1% mushroom powder to rice was appropriate for Sulgidduk. For Gyeongdan, addition of 1~2% mushroom powder was appropriate.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.5
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• pp.729-735
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• 2009

The objective of this study was to evaluate the quality characteristics of Sulgidduk added with cabbage powder. The moisture contents of Sulgidduk added with cabbage powder ranged from 37.2 to 33.7% and were significantly lower than those of the control. As the amount of cabbage powder increased, the L-value was reduced, while the a- and b-values were increased. In terms of textural characteristics, Hardness, Adhesiveness, Springiness, Cohesiveness, Gumminess, and Chewiness decreased with greater concentrations of cabbage powder. Sensory evaluation revealed that the favorite degree of color, flavor and taste received high increasing scores with increasing addition amounts of cabbage powder, while the Chewiness did not differ significantly (p<0.05) among the samples. The moistness found to be highest in the control, while it decreased as the amount of cabbage powder increased. The overall acceptance was highest as (6.00) for the Sulgidduk (CS6) that contained 6% of the cabbage powder. Overall, the results of this study indicate that adding 6% cabbage powder to Sulgidduk was produced the optimal results, and provided good quality characteristics and high overall acceptance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.5
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• pp.759-766
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• 2011

We conducted this study to develop a high value black garlic Makgeolli that was made of black garlic extract (BGE) and Sulgidduk. We investigated the quality characteristics of Makgeolli made with three different combinations of materials (control, Sulgidduk only; A, Sulgidduk combined with 15% BGE and water; B, Sulgidduk combined with 15% BGE instead of water). The pH of A and B were higher than the control, but the titratable acidity of A and B were lower. The sugar and alcohol contents of A and B increased during fermentation. A similar growth pattern was observed invisible cells, yeast, and lactic acid bacteria in all three Makgeolli. In A and B, the quantity of lactic acid bacteria was relatively higher than the yeast. The L value (lightness) was highest in the control, and the a value (redness) and b value (yellowness) were higher in A and B. The antioxidant properties of the three types of Makgeolli were evaluated using DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2'-azino-bis[3-ethylbenzthiazoline-6-sulfonic acid]) radical scavenging activities. In these assays, B showed significantly higher radical scavenging activities than the other two Makgeolli.

• Korean journal of food and cookery science
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• v.24 no.1
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• pp.31-38
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• 2008

Sulgidduk samples made with additions of 1, 2, 3, 4, and 5% Ulmus cortex powder, and a control, were examined for quality characteristics such as moisture content, color, gelatinization properties, textural characteristics, and consumer acceptance, in order to determine the optimal ratio of Ulmus cortex powder in the formulation. The moisture contents among the samples were not significantly different, ranging from 40.57 to 42.37%, and increased as the Ulmus cortex powder content increased. For the color values, lightness decreased and yellowness and redness increased with increasing Ulmus cortex powder content. With regard to the gelatinization properties, peak viscosity (P), trough viscosity (T), final viscosity (F), breakdown, and consistency increased with increasing amounts of Ulmus cortex powder. Pasting temperature, time to peak viscosity, and setback presented decreasing tendencies with the additions of Ulmus cortex powder. For the textural characteristics, increasing Ulmus cortex powder content presented decreases in hardness, springiness, and chewiness however, adhesiveness, cohesiveness, and gumminess were not significantly different among samples. In the consumer acceptance test, the scores of all evaluated characteristics decreased as the ratio of Ulmus cortex powder increased. However, the intensity ratings for the 1 and 2% Ulmus cortex powder samples showed the opposite effect, obtaining fairly good scores. In conclusion, the results indicate that adding $1{\sim}2%$ Ulmus cortex powder to Sulgidduk is optimal, providing good physiological properties and reasonably high consumer acceptability.

• Korean journal of food and cookery science
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• v.24 no.1
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• pp.23-30
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• 2008

Sulgidduk samples made with additions of 2, 4, 6, 8, and 10% Houttuynia cordata Thunb. powder, and a control were examined for quality characteristics such as moisture content, water activity, color, gelatinization properties, textural characteristics, and sensory qualities in order to determine the optimal ratio of Houttuynia cordata Thunb. powder in the formulation. The moisture contents among the samples ranged from 41.98% to 44.97%, and increased as the content of Houttuynia cordata Thunb. powder increased. The water activities of the samples were not significantly different. As the Houttuynia cordata Thunb. powder content increased, the redness and yellowness of the samples also increased, but lightness decreased. For the gelatinization properties, the additions of Houttuynia cordata Thunb. powder caused decreases in peak viscosity (P) and holding strength viscosity (H). Furthermore, final viscosity (F), setback, and time to peak viscosity decreased with increasing Houttuynia cordata Thunb. powder content; however, breakdown and temperature to peak viscosity were not significantly different among the samples. Hardness and gumminess decreased with increasing Houttuynia cordata Thunb. powder content, and adhesiveness, cohesiveness, chewiness, and resilience also tended to decrease; however, springiness was not significantly different among the samples. In the consumer acceptance test, as the content of Houttuynia cordata Thunb. powder increased, the scores of all evaluated characteristics decreased; while the characteristic intensity ratings showed the reverse effect, and the 2 and 4% Houttuynia cordata Thunb. powder samples obtained fairly good scores. In conclusion, the results indicate that adding $2{\sim}4%$ Houttuynia cordata Thunb. powder to Sulgidduk is optimal, providing good physiological properties and reasonably high overall consumer acceptability.

• Journal of Nutrition and Health
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• v.52 no.1
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• pp.6-16
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• 2019

Purpose: Dyslipidemia is a major risk factor for cardiovascular disease. Pine needles (Pinus densiflora seib et Zucc) are a traditional medicine used to treat dyslipidemia in clinical settings. This study examined the potential effects of sulgidduk, a Korean traditional rice cake containing pine needle juice to protect against dyslipidemia induced by a high-fat/sugidduk diet in a rat model. Methods: Twenty one male Sprague-Dawley rats were divided randomly into three groups: normal control (NC), Sulgidduk diet (SD), Sulgidduk diet containing pine needle juice (PSD). The blood lipid levels, production of lipid peroxide in the plasma and liver, total cholesterol and triglyceride in the liver and feces, antioxidant enzyme activities in plasma and erythrocytes were measured to assess the effects of PSD on dyslipidemia. Results: A high-fat/Sulgidduk diet induced dyslipidemia, which was characterized by significantly altered lipid profiles in the plasma and liver. The food intake was similar in the three groups, but weight gain and food efficiency ratio (FER) were reduced significantly in the PSD group compared to those in the SD group. The level of total cholesterol, LDL-cholesterol and TBARS in the plasma showed tendencies to decrease in the PSD group compared to those in the SD group. The levels of high-fat/Sulgidduk diet-induced sterol regulatory element-binding protein 2 (SREBP2) gene expression were reduced significantly in the PSD group. The supplementation of PSD reduced the hepatic triglyceride and total cholesterol levels significantly, and enhanced the fecal excretion of triglyceride and hepatic antioxidant enzyme activities compared to the SD group. Conclusion: These results suggest that the addition of 0.4% pine needle juice to Sulgidduk may be an alternative snack to control dyslipidemia.

• Korean journal of food and cookery science
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• v.25 no.5
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• pp.593-599
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• 2009

This study was conducted to evaluate the quality characteristics of Dureup Sulgidduk samples to different amounts of Aralia elata leaf powder. Overall the samples contained 3.73% moisture, 27.12% crude protein, 1.73% crude fat, 8.06% crude ash and 11.68% crude fiber[ED highlight - very confusing, please clarify which samples(e.g. containing which amount of powder), also, should the moisture be 37. something? It dose not fall within the range in the next sentence. Furthermore, the percentages do not add up to 100, please clarify]. The moisture levels of the samples ranged from 37.72 to 40.45%, with samples containing 0% Aralia elata leaf powder having the highest moisture level. The color L-values decreased, while the a-value increased and the b-value did not differ in response to the addition of Aralia elata powder. The texture and hardness also decreased with increasing Aralia elata leaf powder content,-; however, these values increased in all samples over three days of storage. Finally, samples containing 4% Aralia elata powder received the highest cores for color, flavor, sweetness, softness and overall-acceptability.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.882-889
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• 2006

The quality characteristics were measured, using sensory evaluation and mechanical characteristics, for the addition of different percentages of apricot juice(0%, 5%, 10%, 15%, 20%) to rice flour, in order to promote the use of and liking for the traditional Korean rice cakes. The pH was decreased with apricot juice addition, while acid was increased. The moisture contents were 36.2${\sim}$45.0% . The L-value was decreased with increasing apricot juice addition, while a- and b-values were increased. In mechanical texture characteristics, hardness, gumminess and brittleness were the highest at the 10% apricot juice level(p<.001). Springiness was also the highest at 10% level but the difference was not significant. In the sensory evaluation, the color, flavor, sourness, hardness and chewiness were increased with apricot juice addition. Apricot sulgidduk made with the addition of 10% apricot juice to rice flour was found to be the best recipe in terms of acceptability, flavor quality, taste quality, and overall quality and there was a significant difference between the samples. The springiness was negatively correlated with the cohesiveness, springiness, gumminess and brittleness while moistness was positively correlated with moisture, hardness, cohesiveness, springiness, gumminess and brittleness.

• Korean journal of food and cookery science
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• v.24 no.1
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• pp.39-45
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• 2008

The aim of this study was to investigate the effects of adding different amounts (0, 4, 8, 12, 16%) of green laver powder to Sulgidduk, a traditional Korean rice cake product, in terms of textural properties and sensory characteristics. During storage, moisture content was reduced less in the green laver-added samples as compared to the control group. With increasing additions of green laver powder, L-values decreased, a-values increased significantly, and b-values decreased; however, no changes were observed in the control group. In the mechanical evaluations, hardness increased less during storage in the green laver added samples than in the control group. Adhesiveness did not differ significantly by the addition of green laver powder. Springiness, cohesiveness, gumminess, and chewiness showed significant differences, and increased or decreased repeatedly during storage. In the sensory evaluations, the 16% green laver group received the highest scores for color, flavor, and taste Moistness and softness were evaluated higher in the green laver groups as compared to the control group; however, moistness, softness, and elasticity did not differ significantly during storage.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.2
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• pp.201-207
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• 2014

This study was conducted to evaluate the quality characteristics of sulgidduck with addition of 0, 1, 3, 5 and 7% turmeric powder. The moisture content of sulgidduck ranged from 33.71% to 37.75. The addition of turmeric powder to sulgidduck tended to decrease the pH value, whereas it did not change $brix^{\circ}$ values of the samples. For Hunter color values, addition of turmeric powder to sulgidduck tended to decrease lightness (L) and increase redness (a) and yellowness (b). For textural characteristics, addition of turmeric powder decreased hardness, whereas adhesiveness and springiness of the samples were unaffected. The addition of turmeric powder to sulgidduk tended to increase gumminess. The addition of turmeric powder to sulgidduk tended to decrease chewiness. In the sensory evaluation, addition of 3% turmeric powder resulted in the best score in terms of taste and overall preference. Therefore, these results suggest that addition of 3% turmeric powder could be applied for making turmeric powder sulgidduk.