• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.4
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• pp.575-580
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• 2011

Sulgidduk samples were prepared with substitutions of 5, 10, 15, and 20% Queso blanco cheese powder (QBCP) to rice flour basic formulation, along with a control, were then compared in terms of quality characteristics including moisture content, external surface appearance, color, textural characteristics, and sensory analysis, in order to determine the optimal ratio of formulation. Moisture contents were not significantly different among the Sulgidduk samples. For external surface appearance, as QBCP content increased, darkness and yellowness increased. With regard to color, lightness decreased with increasing QBCP content, while redness and yellowness increased. In terms of textural characteristics, hardness, gumminess, and springiness increased as QBCP content increased. The control group had significantly higher fracturability than the QBCP samples. Adhesiveness was highest at the 5% QBCP substitution level, while lowest at the 20% level. Cohesiveness was minimal the 10% QBCP sample, not significantly different among the QBCP samples. Chewiness and resilience were not significantly different among the QBCP samples. In sensory evaluation, color, flavor, and overall acceptability decreased, while softness not significantly different among the QBCP samples. Cheese flavor, saltness, milk fat taste, moistness and off-flavor increased with increasing QBCP content.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.6
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• pp.742-749
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• 2013

In order to find out the possible effects of steamed rice cake with varying addition of macadamia powder on quality improvement, this study applied 3%, 6%, 9% and 12% addition of macadamia powder. As a result, it found that the more addition of macadamia powder led to significantly higher crude oil content. Further it revealed that whit more addition of macadamia powder, it tended to show a lower L value. Also with more addition of macadamia powder a higher b value was shown. According to SEM, it was found that the 0% group showed an inconsistent grain size and porosity, local distribution of big lumps and rough surfaces, whereas more addition of macadamia powder tended to show a large mass formation and smoother cross-section. The 12% group showed a gradually decreasing hardness. According to the results of sensory characteristics, it was found that the 12% group showed the highest level in flavor, nutty, softness, after taste and overall quality. Conclusively, it is found that the preparation of steamed rice cake using macadamia powder is helpful to keep flavor and softness; moreover, it contributes to the overall quality of rice cake.

• Culinary science and hospitality research
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• v.13 no.3
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• pp.105-114
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• 2007

This study was aimed at evaluating a proper mixing ratio of making Beaknyuncho(Opuntia ficus-indica var. saboten) Sulgidduk with different types of extraction, a fruit and a stem of Beaknyuncho, and by different making methods. As a result, moisture content was the highest(43.22%) in FP1 and the lowest(38.55%) in SJ60. The low lightness and yellowness are increased with more powder and juice of both fruit and stem added. The mechanical characteristics, hardness, adhesiveness and gumminess were increased as powder and juice were added. And cohesiveness and springiness were decreased. The identification test showed that a sample containing stem juice was the most preferable for taste, chewiness, moistness and after-taste. The preference test showed that a sample containing stem juice was the most preferable for color, texture and overall quality and a sample containing stem powder was preferable for flavor and taste. Both SJ60 mixed with 60% Beaknyuncho stem juice and FP3 mixed with 3% fruit powder proved to be the most desirable in both sensory evaluation and texture characteristics.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.895-907
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• 2005

In an attempt to improve the taste and storage characteristics of Sulgidduk, a Korean traditional rice cake product, baekbokryung(White Poria cocos Wolf) powder was supplemented as one of the ingredients and Product Quality waw assessed. The baekbokryung Powder was added in rations of 0, 5, 7, 10, and $15\%$(w/w) per rice powder during the raw material preparations. The sensory, objective quality, and microbiological characteristics of the products were examined at 4-hr intervals during storage for 36 hours at $20^{\circ}C$ The sensory evaluation was conducted based on the acceptability and intensity characteristics of the product. In the acceptability test, a $5\%$ treatment wae renerally ranked with the highest score, among all the treatments while the preference differed according to ages of the panels ; namely, those in their 20's to 30's liked a $5\%$ supplementation while those in their 40's to 60's Preferred a $7\%$ one. The addition of baekbokryung Powder proportionally decreased the moisture content of the products. The colorimetric redness(a) and yellowness(b) of the Products increased with increasing added baekbokryung Powder. The redness values began to decrease slowly from the beginning while the rates were accelerated after 8 to 12 hours of the storage. In the textural characteristics, hardness, gumminess and adhesiveness values increased with increasing added baekbokryung powder. The rapid increase in adhesiveness during the initial 4 hour of storage and the following stabilization was noted. Cohesiveness and springiness values tended to decrease gradually with increasing added baekbokryung Powder. Except for the control sample, no significant differences in the total microbial counts among the treatments were noted. After 20 hours of storage, the control sample exhibited a rapid increase in total microbial count, while the Proliferations of microorganisms were rather suppressed in baekbokryung Powder treatments according to the added amounts The results of the study support the benefits of baekbokryung powder supplementation in Sulgidduk in the aspects of taste and functionality. The degree of further increase of baekbokryung Powder in Sulgidduk without causing the adverse qualify effects remains for future study.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.641-648
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• 2006

In an attempt to get basic data for the utilization of saltwort powder (Salicornia herbaceae L.) as a ingredient in the Sulgidduk. D-optimal design of mixture design showed 14 experimental points including 4 replicates for three independent variables. The three independent variables selected for the experiment were water ($13{\sim}18%$), saltwort powder ($2{\sim}6%$), and sugar ($8{\sim}13%$). The optimum responses variables such as color value. texture, and sensory characteristics were evaluated. The compositional and functional properties of test were measured, and these values were applied to the mathematical models. According to the result of measuring probability of the color value, texture and sensory characteristics were respectively and significance was acknowledged (p<0.05). According to the result of F-test, color values (L, a, b), textural properties (gumminess, chewiness) and sensory characteristics (taste, softness) decided linear model, textural property (hardness) and sensory characteristics (color, smell, moistness, overall acceptance) decided quadratic model. A canonical form and trace plot showed that the influence of each ingredient on the mixture final product. An optimum formulation by numerical and graphical methods were similar. Water, saltwort powder, and sugar were 15.2%, 3.0%, and 9.8% respectively by numerical method, and 15.2%, 3.1%, and 9.7% respectively by graphical method.

• Korean journal of food and cookery science
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• v.21 no.1 s.85
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• pp.110-116
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• 2005

In order to develop a dandelion (Taraxacum officinale) with natural food applications, the effects of dandelion leaves and roots powder content on the physical, textural and sensory properties of sulggidduk were examined. Dandelion powders of leaves and roots at 0, 1, 2 and $3\%$ were added to the dandelion sulgidduk. In the dandelion roots powder in sulgidduk, the color intensity of L values and the values and moisture content decreased however, the sensory color intensity, dandelion flavor and overall acceptability increased with increasing the dandelion powder content. The sensory overall acceptability indicated the dandelion roots powder content at 3% had the highest overall and flavor scores. As the dandelion leaves content was increased, the moisture contents, lightness, adhesiveness and cohesiveness of sulggidduk decreased, while the sensory color intensity, sensory hardness, hardness of texture properties and dandelion flavor increased. The addition at $1\%$ of the dandelion leaves powder content with the dandelion sulggidduk and the addition at $3\%$ of the dandelion roots powder content with the dandelion sulggidduk showed the highest overall acceptability.

• Food Engineering Progress
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• v.14 no.2
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• pp.146-152
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• 2010

A Korean traditional food, sulgidduk, was prepared with the supplementation of whole wheat flour (WWF) high in dietary fiber, and its quality characteristics were investigated depending on the WWF content (3, 5, and 7%). There was no significant difference found in moisture content of final products. Colorimetric analysis revealed that L-value representing brightness decreased with increasing WWF content. In texture profile analysis, freshly-made samples did not show measurable difference in hardness depending on WWF content. However, stored samples at 25$^{\circ}C$ for up to 3 days exhibited a decrease in hardness with increasing WWF content, indicating retardation of retrogradation related to WWF addition. Springiness and chewiness values showed decreasing trend with WWF content especially for stored samples. Retardation of retrogradation with WWF addition was also evidenced by observing the increment of time constant calculated from Avrami equation. Analysis of sensory evaluation demonstrated that considering flavor, taste, texture, and overall acceptability, 5% substitution of rice flour with WWF could be a promising formulation for quality product with high nutritional value.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.4
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• pp.458-467
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• 2006

In order to develop a Bokbunja(Rubus coreanum Miquel) with natural & food applications, the effects of Bokbunja juice and wine on the physical, textural anti bacterial and sensory properties of sulgiduck were examined. Aw of Bokbunja sulgiduck(BS) decreased as storage time prolonged. Bokbunja juice sulgiduck(BJS) was higher than Bokbunja wine sulgiduck(BWS) in water activity. BJS and BWS showed low tendency in pH as additional level was high and storage time was prolonged. Hardness of the samples increased as the storage period increased, the samples exhibited a rapid increase after 24 hours of storage. BJS was lower significantly than those of none bokbunja after 6 hours of storage. Chewiness increased slowly to 12 hours. it appeared sudden decrease after 12 hours. Adhesiveness increase of the storage 24 hours it appeared. Springiness slowly reduced with the storage period, especially J4 was slowly reduced gumminess of the samples increased as the storage period. Cohesiveness increase of the slowly width for during the storage 12 hours, increase of the largest width was after save 12 hours. Color a and b values increased significantly, as storage time was prolonged. Total colony of all the BS increased. total colony of BWS decreased as additional level of Bokbunja wine. All the sensory characteristics indicated rapid decrease tendency after 12hr storage. BWS showed higher score than BJS in overall acceptability. BWS and BJS increased in color and flavor as additional level of juice and wine increased, while softness decreased as storage time was prolonged. BWS 3% showed highest score among all the BS through all storage time. BWS 3% was most excellent in sensory evaluation.

• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.605-614
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• 2014

The objective of this study was to investigate the quality characteristics of Baeksulgi (BS) and Sulgidduk added with Makgeolli (MS, BS+ Makgeolli) during storage at $20{\pm}2$ for 3 days. Moisture contents of MS were significantly higher than those of BS during storage. Reducing sugar contents (%) were higher in MS. The pH values were 6.23 and 5.93, for BS and MS, respectively. The pH of MS was lower and thus indicated higher in acidity. The Hunter color L (lightness) and a (redness) values were higher for BS, whereas b (yellowness) value of MS was lower. In the texture analysis, hardness and chewiness of MS were found to be lower, whereas springiness, gumminess, and resilience were higher than those of MS. According to DSC (Differential scanning calorimeter) analysis, enthalpy of MS appeared to be lower than that of BS during storage, which suggests retrogradation of MS was delayed. The total phenol content was higher in MS. The $IC_{50}$ value of DPPH and hydroxyl radical scavenging activity was lower in MS, which means antioxidant activity increased in MS. Results of the preference test showed that appearance, flavor, taste, and overall acceptability of MS scored higher than those of BS. From these results, high quality of MS was derived from Makgeolli addition.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.421-427
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• 2013

The results of testing general components, physical property and physical function after having made steamed rice cake by adding eggplant, which caters to consumers' tastes are as follows. It showed that when eggplant powder content increased, the moisture content of steamed rice cake with eggplant was decreased. It also showed that the lightness value (L) of steamed rice cake with eggplant powder was the highest as 82.75 in the control group. When eggplant powder content increased, the redness (a) and yellowness (b) were increased. From the results of having measured the antioxidant potential over the steamed rice cake with freezing-drying eggplant powder by DPPH radical elimination, we figured out that it was the lowest as 48.30% in the control group. As more eggplant powder was added, its elimination increased accordingly. As per hardness of steamed rice cake with eggplant, the added group with 7% was revealed as the highest at 0.757. It showed that adhesiveness was the lowest as 30.233 in the control group, and springiness and cohesiveness were on the rise as freezing-drying eggplant powder was increased. Furthermore, softness and chewiness were shown to be high in the added group with eggplant powder of 3, 5%. The evaluation over the overall preference was the highest in 5% added group. Judging from this, adding 3~5% eggplant powder against non-glutinous rice powder is considered an optimal quantity in making steamed rice cake with eggplant.