Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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The Quality Characteristics of Bacsulgi with Sea Mustard((Undaria pinnatifida) powder

미역 가루를 첨가한 백설기의 품질특성

  • Jun, Na-Young (Dept. of Food Science and Nutrition, Dong-A University) ;
  • Kim, Sung-Ok (Dept. of Traditional Korean Cuisine, Baehwa women's college) ;
  • Han, Jin-Suk (Div. of Food Science, Dong-Eui Institute of Technology)
  • 전나영 (동아대학교 식품과학부) ;
  • 김성옥 (배화여자대학 전통조리과) ;
  • 한진숙 (동의과학대학 식품과학계열)
  • Published : 2006.10.31
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Abstract

The purpose of this study was to investigate the effect of the addition of various concentrations of sea mustard powder on the quality characteristics of Bacsulgi. The sea mustard powder was added to rice powder at ratios of 3, 5, 7, and 9%(w/w). The moisture contents and salinity of Bacsulgi were increased with the addition of sea mustard powder. The incorporation of sea mustard powder in Bacsulgi lowered the lightness values but increased the blueness and yellowness values. Rheology test showed that hardness was significantly (p<0.05) decreased with increasing sea mustard powder content. The springiness and cohesiveness were decreased, whereas the adhesiveness was increased, with increasing sea mustard powder content. Scanning electron microscopy showed that the size of the air cells increased and the surface of rice powder swelled with increasing sea mustard powder content. The result of sensory evaluation showed that there were significant (p<0.05) differences in the scores of smell and taste sensory characteristics among the samples. The overall eating quality was the highest in the control and decreased with increasing sea mustard powder level. The study results suggested that Bacsulgi prepared with up to 5% addition of sea mustard powder was as acceptable as Bacsulgi prepared without sea mustard powder.

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References

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