Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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The Quality Characteristics of Sulgidduk with the Addition of Citron Preserved in Sugar

당절임 유자를 첨가한 설기떡의 품질특성

  • Lee Jin-Sook (Department of Culinary & Foodservice Management, Sejong University) ;
  • Hong Jin-Sook (Department of Culinary & Foodservice Management, Sejong University)
  • 이진숙 (세종대학교 조리외식경영학과) ;
  • 홍진숙 (세종대학교 조리외식경영학과)
  • Published : 2005.12.01
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Abstract

This study investigated the most desirable mixture ratio of citron preserved in sugar to rice flour for Yuza Sulgidduk(Sulgidduk added with Citron). The moisture contents were $39\~40\%$ The L-value was decreased with increasing addition of Citron, while a- and b-values were increased. The pH was increased with addition of citron. In the mechanical evaluation, hardness was the highest at $\0%$ and the lowest at $26\%$ citron content during the storage period. Cohesiveness was decreased and adhesiveness was increased during the storage period. Springiness showed little difference among the different levels of citron addition. Gumminess decreased with increasing citron content. Brittleness was the highest at $0\%$ level and the lowest at $26\%$ level. In the sensory test characteristics, the color, flavor, sweetness, sourness, astringency were increased with addition of citron. The softness, moistness, chewiness and the overall-acceptability were the highest at $20\%$ level. Consequently, Yuza Sulgidduk with the addtion of $20\%$ citron to rice flour was determined to be the best recipe in terms of the sensory test results.

Keywords

References

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