Abstract

Sulgidduk is a steamed 'Dduk' that is made from rice flour mixed with various ingredients. It is steamed in an earthenware steamer according to a particular procedure. Soyflour Sulgidduk was prepared with two types of soyflour(yellow, and black). This study was carried out to improve the quality of Sulgidduk. The quality was affected by not only the ratio of the ingredients, but also by the amount of soyflour. The results of these experiments can be summarized as follows. As the amount of soyflours(yellow and black) increased 10 %, 20 %,30 %, and 40 % into the control recipe, it was found that the overall rheological properties, such as hardness, gumminess, brittleness, cohesiveness, and springiness, of Sulgidduk decreased. The L-value of the color decreased as more soyflour was added into Sulgidduk but the b-value increased. When the same amount of black soyflour was added to Sulgiddut addition of black soyflour produced lower lightness than yellow soyflour addition. Yellow soyflour addition into Sulgidduk yielded a higher a-value, closer to red. As the results of sensory evaluation, following to the added amount of soyflour, the sensory degree of flavor, moistness, and chewiness of Sulgidduk decreased. The addition of 20 g soyflour resulted in the best overall quality based on sensory evaluations. Therefore the optimum recipe of Soyflour Sulgidduk was obtained as follows; 20 g(20%) soyflour, 80 g rice, and 20 mL water.

Keywords

• Sulgidduk;
• soyflour;
• textural properties;
• L-;
• a-and b-value;
• sensory properties