Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Sulgidduk with Different Amounts of Waxy Sorghum Flour

차수수가루 첨가량을 달리한 설기떡의 품질특성

  • Chae, Kyung-Yeon (Department of Human Life Sciences, Sejong University) ;
  • Hong, Jin-Sook (Department of Culinary & Foodservice management, Sejong University)
  • 채경연 (세종대학교 생활과학과) ;
  • 홍진숙 (세종대학교 조리외식경영학과)
  • Published : 2006.06.30
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Abstract

The aim of this study was to determine the optimum addition amount of waxy sorghum flour to rice flour in the preparation of Sulgidduk(waxy sorghum rice cake). The moisture content of Sulgidduk with added wary sorghum flour was $37{\sim}41%$. With increasing waxy sorghum (lour content over the range from 10% to 50%, the L-value decreased, whereas the a-and b-values increased. In the mechanical evaluation of waxy sorghum Sulgidduk, the hardness, gumminess and brittleness increased with increasing waxy sorghum flour content above 20%. The adhesiveness increased with increasing waxy sorghum flour content. The cohesiveness and springiness did not differ significantly with the addition of waxy sorghum flour. In the sensory evaluation of waxy sorghum Sulgidduk, the evaluation of the softness, moistness and chewiness was the best at 20% content. Sulgidduk made with the addition of 20% waxy sorghum flour to rice flour was found to be the best recipe in terms of overall acceptability and the sensory qualities of softness, moistness and chewiness.

Keywords

References

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