• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1075-1080
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• 2014

The purpose of this study was to evaluate the physicochemical and sensory characteristics of Sulgidduk substituted with 2%, 4%, 6%, or 8% Shinan Seomcho (spinach, Spinacia oleracea L.) powder (SSP). The moisture content was lowest in the control (38.54%) and increased with greater SSP content, whereas water activity showed the opposite pattern. For color values, lightness significantly decreased with increasing SSP content. For texture analysis, hardness was lowest in Sulgidduk substituted with 4% SSP (154.97 g), and fracturability was lowest at a substitution level of 8%. Adhesiveness was not significantly different among the samples. Springiness significantly increased with greater SSP content. Gumminess and chewiness were highest at a substitution level of 2%. In the sensory evaluation, grass-flavor, bitterness, and off-flavor significantly increased with greater SSP content. Moisture was not significantly different among the samples. Sweetness, color, flavor, softness, and overall acceptability significantly decreased with greater SSP content. However, the overall acceptability scores of all samples substituted with SSP were higher than average. From the results, the optimum level of SSP substitution for production of Sulgidduk is be suggested to be 2~4%.

• Food Science and Preservation
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• v.23 no.7
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• pp.945-952
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• 2016

This study was carried out to investigate the quality characteristics and antioxidant activity of Sulgidduk (oriental-style rice cakes) prepared with different amounts (0%, 2%, 4%, or 6%) of maquiberry (Aristotelia chilensis) powder. The moisture content of treated Sulgidduk ranged from 37.75% to 38.79%, with no significant differences between treatment groups. The pH gradually decreased with the increasie in maquiberry powder. The soluble solid content did not show significant differences between groups. The lightness (L) value decreased, while redness (a) value increased with the increase in added maquiberry powder. Hardness of the control group was lower than those of the treatment groups. Consumer acceptance test results revealed no significant differences in smell, taste and overall acceptability scores. The total polyphenol and total anthocyanin contents were 8.66~262.71 mg GAE/100 g amd 0.01~9.76 mg C3G/100 g), respectively. Moreover, the polyphenol and anthocyanin levels increased with increasing levels of added maquiberry powder. In addition. reducing power and 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities significantly increased with increase in added maquiberry powder. Based on the above results, addition up to 6% maquiberry powder incorporated into Sulgidduk will meet the taste and functional needs for consumers.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.250-258
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• 2010

This study was performed to find the most desirable mixing formula for Sulgidduk added with Cheongkukjang powder for various benefits. The optimal mixing formulas were identified by evaluations of ingredients, the color, and the sensory and textual characteristics. As the amount of Cheongkukjang powder increased, the rice cake appeared redder, yellower and less luminous. The amount of crude ash was significantly smaller in the experimental groups than in the control group, and the amount of crude protein and crude fat was significantly high. The change in texture according to the amount of Cheongkukjang powder was not statistically significant, but hardness, adhesiveness, and cohesiveness showed significant differences(p<0.05). It was also found that chewiness increased while adhesiveness decreased as storage time increased. According to the results of the sensory evaluation, scores in the color and aroma decreased as the amount of Cheongkukjang powder increased. Overall acceptability score was highest in the 5% group, consisting of 68% of rice powder, 5% of Cheongkukjang powder, 10% of sugar, and 17% of water.

• The Korean Journal of Food And Nutrition
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• v.23 no.2
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• pp.147-153
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• 2010

Sulgidduk samples containing 1, 2, and 4% Adenophora remotiflora powder and a control were examined for moisture content, gelatinization property, color, textural characteristics, and sensory qualities to determine the optimal ratio of Adenophora remotiflora powder in the formulation. The highest viscosity, lowest viscosity, final viscosity, setback and breakdown decreased as the contents of Adenophora remotiflora powder increased in the gelatinization property of flour blends of rice cake made with Adenophora remotiflora powder. The water content of rice cake with Adenophora remotiflora powder was 40.54~41.30% and there was no significant difference between samples with Adenophora remotiflora powder. L values indicating brightness were highest in the control group and all of the a values displayed green color indicating that they were negative. The b values were lowest in the control group and the values increased as the level of Adenophora remotiflora powder increased. Evaluation of the mechanical characteristics of rice cake with Adenophora remotiflora powder, hardness, cohesion, adhesion and chewiness were all higher in the control group and as its contents were rich, such properties were reduced. In addition, there was no significant difference between adhesion and chewiness. Adhesion and elasticity were low in the control group and as its contents were rich, such properties increased. The results of the sensory test revealed that the, control group containing 1% Adenophora remotiflora powder had the highest color, flavor, taste and overall preference.

• The Korean Journal of Food And Nutrition
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• v.32 no.4
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• pp.395-400
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• 2019

This study attempts to analyze the physicochemical characteristics of rice flour developed as rice powder for exclusive use, steamed rice cake recipes developed as basic recipefor rice cakes. The study also aims to compare the quality characteristics of steamed rice cakes in an effort to establish the possibilities of developing various rice cake recipes. The moisture content and amylose content increased as the rice powder particles for exclusive use became finer. With regards to water uptake, in the case of the Hungara type, the water uptake increased as rice powder particles increased in size. In the case of the Shingil and commercial types, the water uptake decreased as rice powder particles increased in size, and solubility and swelling force decreased as rice powder particles increased in size. In the case of chromaticity, Sulgidduk made with rice powder for exclusive use the brightness (L value) increased as powder particles became finer and the yellow indexes (b value) decreased, and this was especially pronounced in the Shingil type. The measurements of changes in the mechanical textures of Sulgidduk showed that rice types with larger particles led to lower hardness, cohesiveness, springiness, and chewiness.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.1
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• pp.61-67
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• 2017

Chia seed (Salvia hispanica L.) originated from Central America is a highly nutritious food containing large amounts of linolenic acid, dietary fiber, and protein. This study investigated the quality properties and antioxidant activities of Sulgidduk prepared with chia seed powder as a functional material. Freeze-dried chia seed powder was replaced with 0, 1, 3, 5, and 7% of rice flour. The addition of chia seed powder did not affect water content, whereas the pH value of the chia seed group decreased as compared to the control. For color measurements, a and b values increased as the amount of chia seed powder increased, whereas L value decreased. Hardness and chewiness of Sulgidduk with chia seed powder were lower than those of the control, whereas springiness of the chia seed group was higher than that of the control. Cohesiveness was not significantly different in all samples. According to retrogradation analysis based on changes in hardness during storage, it was confirmed that addition of chia seed powder inhibited aging of Sulgidduk. Retrogradation of CSP5 was the slowest. Consumer acceptability analysis did not show significant differences in all samples. Total polyphenol and flavonoid contents tended to significantly increase as chia seed content increased. DPPH and ABTS radical scavenging activities of Sulgidduk were also elevated due to addition of chia seeds. From the results, addition of chia seed softened texture, inhibited aging, and enhanced antioxidant activities of Sulgidduk. It is concluded that addition of 5% chia seed powder, which showed high effectiveness for aging, is the most suitable for commercialization.

• The Korean Journal of Food And Nutrition
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• v.22 no.3
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• pp.321-331
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• 2009

In this study, Salvia miltiorrhiza Bunge(Danshen) powder was extracted with ethanol, and its antimicrobial activity was investigated. The ethanol extract of the Danshen had antimicrobial activity against Bacillus subtilis, Escherichia coli, and Staphylococcus aureus. The inhibition zones of the Danshen extract(3 mg/disc) against B. subtilis, E. coli and S. aureus were 13, 12 and 8.5 mm, respectively. To test the food preservation effect of Danshen and determine the optimal ratio of the Danshen extract in a formulation, Sulgidduk samples were prepared with substitutions of 0, 0.25, 0.5, 0.75 and 1% Danshen extract, and then their quality characteristics were investigated over 4 days of storage. According to the results, total cell counts showed a decreasing trend with an increasing amount of added Danshen extract. Moisture contents were not significantly different among the Sulgidduk samples. As the content of Danshen extract increased, the L-values of samples decreased and the a- and b- values increased. For the textural characteristics, the hardness, gumminess, and chewiness of the Sulgidduk samples decreased as the amount of Danshen extract increased; however, they increased with the progression of storage time. In the sensory evaluation, the control group had significantly higher scores for color, flavor and after-taste as compared to the Danshen extract-added groups. With increasing Danshen extract contents, flavor and overall acceptability decreased, while Danshen flavor, bitterness and off-flavor increased. Chewiness was not significantly different among the samples. In conclusion, the results indicate that substituting 0.5% Danshen extract in Sulgidduk is optimal for quality and provides a product with reasonably high overall acceptability.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.435-444
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• 2009

In this study, Paeonia japonica powder was extracted with ethanol, and its antimicrobial activity was investigated. The ethanol extract of the P. japonica had antimicrobial activity against Bacillus subtilis, Escherichia coli and Staphylococcus aureus. The inhibition zones of the P. japonica ethanol extract (3 mg/disc) against B. subtilis, E. coli and S. aureus were 10, 11, 8.5 mm, respectively. To test the food preservation effect of P. japonica and determine the optimal ratio of the P. japonica extract in the formulation, Sulgidduk samples were prepared with substitutions of 0, 0.25, 0.5, 0.75 and 1% P. japonica extract, and the quality characteristics of the samples were then investigated over 4 days of storage. In these experiments, total cell counts tended to decrease as the amount of added P. japonica extract increased. Moisture contents were not significantly different among the Sulgidduk samples. As the content of the P. japonica extract increased, the L-values of the samples decreased and the a- and b- values increased. In regards to the textural characteristics, the hardness, gumminess, and chewiness of the Sulgidduk samples decreased as the amount of P. japonica extract increased; however, they increased with the progression of storage time. Adhesiveness, springiness and cohesiveness were not significantly different at the different P. japonica extract concentrations and decreased with storage time. In the sensory evaluation, the control group had significantly higher scores for color, flavor and after taste as compared to the P. japonica extract added groups. When the P. japonica extract content was increased, the flavor and overall acceptability decreased, while Bakjakyak flavor, bitterness and off-flavor increased. Softness was not significantly different among the samples. In conclusion, the results indicate that substituting $0.25{\sim}1%$ P. japonica extract in Sulgidduk is optimal for quality and provides a product with reasonably high overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.11
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• pp.1742-1748
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• 2014

This study investigated the quality characteristics of commercial rice flour (CRF) and rice flours prepared by different milling methods for sulgidduk. For particle distribution, dried rice flour after the 1st roll mill using a pin mill showed a particle size of greater than $710{\mu}m$, whereas a particle size less than $250{\mu}m$ accounted for 48% of whole rice flour. This proportion was higher than CRF after the 2nd step roll mill. Crude protein, lipid, and ash contents were significantly highest in 1st roll mill samples. For color, roll & pin made up of many small particles showed a high L value. CRF and roll & pin showed significantly higher starch damage and water-holding capacity, whereas pasting temperature, peak viscosity, and setback of RVA pasting characteristics were lower than 1st roll mill. When rice cakes were made from three kinds of rice flour, roll & pin was not significantly different compared to the CRF. However, rice cakes made with 1st roll milled rice flour showed rough crumb and crust. Rice cake made with roll & pin or CRF showed similar characteristics for texture. In the quantitative descriptive analysis, rice cake made with roll & pin showed better appearance, flavor, taste, texture, and overall acceptability than CRF and 1st roll mill. Therefore, rice flour prepared by roll & pin could be applied to sulgidduk with high quality.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.479-488
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• 2013

This study is to examine nutrients in the persimmon peel develop processed products and analyze their quality properties. The persimmon peel powder was rich in nutrients with 4.35% of moisture, 3.01% of protein, 1.02% of lipid, 2.02% of ash and $5.7^{\circ}Brix$ of Sugar concentration as well as 82.5 mg% of total carotenoid. As far as quality properties of Sulgidduk were concerned when the 5% addition persimmon peel resulted in the highest level of watery content and the more colors were added the lower the L value became and the higher a and b values. As the result of measurements using a texture analyzer, hardness, adhesiveness, cohesiveness, springiness and chewiness property decreased flexibility increased. The sensory test results revealed that the 3% added persimmon peel Sulgidduk was the best.