Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Properties on the Quality Characteristics of Selgidduck with Various Concentrations of Dried Persimmon Extract

곶감 추출물의 첨가비율에 따른 설기떡의 품질 특성

  • Kim Hye-Ok (Dept. of Food Science and Nutrition, Sangju National University) ;
  • Moon Hye-Kyung (Teology Innovation center, Sangju National University) ;
  • Kim Gwi-Young (Dept. of Food Science and Nutrition, Sangju National University)
  • 김혜옥 (상주대학교 식품영양학과) ;
  • 문혜경 (상주대학교 지역기술혁신센터) ;
  • 김귀영 (상주대학교 식품영양학과)
  • Published : 2005.10.01
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Abstract

This study tried to investigate the best mixing ratio by reviewing the quality characteristics such as moisture content, chromaticity and texture, and sensory characteristics of Seolgidduk made of different ratios of persimmon extracts. A and b color values appeared to increase and L value (lightness) to decrease according to the increase of persimmon extracts ratio. In the case of texture, hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness increased according to the increase of added amount of dried persimmon extracts. The inside section of Seolgidduk was investigated through scanning electron microphotograph, and the $15\%$ of dried persimmon extracts had the smallest and uniform air cells. Seolgidduk with $15\%$ persimmon extracts showed the highest color, flavor and chewiness scores of 3.85, 3.65, and 3.80 from sensory evaluation, respectively. The moistness displayed significant differences according to the increment of the extract Seolgidduk with $15\%$ persimmon extracts displayed the highest overall acceptability of 3.95, while that of the control 3.10. From the above results, $15\%$ mixing ratio of dried persimmons extracts seems to be the most desirable for making Seolgidduk.

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