Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Effects of Adding Silkworm Powder on the Quality of Seolgiddeok

누에분말을 첨가한 누에설기의 일반성분 및 품질 특성

  • Published : 2002.12.01
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Abstract

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.

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