Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Sulgidduk Added with Concentrations of Acanthopanax sessiliflorus Seemann var. Goma Powder

오가피 열매 가루를 첨가한 설기떡의 품질 특성

  • Jhee, Ok-Hwa (Department of Practical Arts Education, Gongju National University of Education) ;
  • Choi, Young-Sim (Department of Life Sciences, Sejong University)
  • 지옥화 (공주교육대학교 실과교육과) ;
  • 최영심 (세종대학교 생활과학과)
  • Published : 2008.10.31
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Abstract

The principal objective of this study was to assess the effects of various concentrations of added Acanthopanax sessiliflorus Seemann var. Goma powder on the quality characteristics of sulgidduk. The color values, texture characteristics, and sensory characteristics of the different sulgidduk samples were then measured and compared. As the content of the Acanthopanax sessiliflorus Seemann var. Goma powder increased, the moisture was decreased. The lightness values and yellowness values were reduced with increases in the Acanthopanax sessiliflorus Seemann var. Goma powder. whereas the redness values were increased. On our the texture analysis the hardness and adhesiveness were highest in the 0% Acanthopanax sessiliflorus Seemann var. Goma powder samples and the springiness and cohesiveness values were highest in the samples to which 0.3% Acanthopanax sessiliflorus Seemann var. Goma powder was added. Finally the results of our sensory evaluation showed that the sulgidduk containing 0.3% Acanthopanax sessiliflorus Seemann var. Goma powder had the highest color, flavor, after taste and overall acceptabilitly scores.

Keywords

References

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