Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Apricot Sulgidduk with Different Addition Amounts of Apricot Juice

살구즙 첨가량을 달리한 살구설기떡의 품질특성

  • Shin, Young-Ja (Division Hotel Food Service and Culinary, Sung-Duk Collage) ;
  • Park, Geum-Soon (Dept. Food Science and Technology Catholic University of Daegu)
  • 신영자 (성덕대학 호텔외식조리계열) ;
  • 박금순 (대구가톨릭대학교 외식산업학과)
  • Published : 2006.12.31
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Abstract

The quality characteristics were measured, using sensory evaluation and mechanical characteristics, for the addition of different percentages of apricot juice(0%, 5%, 10%, 15%, 20%) to rice flour, in order to promote the use of and liking for the traditional Korean rice cakes. The pH was decreased with apricot juice addition, while acid was increased. The moisture contents were 36.2${\sim}$45.0% . The L-value was decreased with increasing apricot juice addition, while a- and b-values were increased. In mechanical texture characteristics, hardness, gumminess and brittleness were the highest at the 10% apricot juice level(p<.001). Springiness was also the highest at 10% level but the difference was not significant. In the sensory evaluation, the color, flavor, sourness, hardness and chewiness were increased with apricot juice addition. Apricot sulgidduk made with the addition of 10% apricot juice to rice flour was found to be the best recipe in terms of acceptability, flavor quality, taste quality, and overall quality and there was a significant difference between the samples. The springiness was negatively correlated with the cohesiveness, springiness, gumminess and brittleness while moistness was positively correlated with moisture, hardness, cohesiveness, springiness, gumminess and brittleness.

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References

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