Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Sulgidduk Prepared with Ulmus Cortex Powder

느릅나무 유피분말을 첨가한 설기떡의 품질 특성

  • Jun, Mi-Kyoung (Department of Food and Nutrition, Sunchon National University) ;
  • Kim, Mun-Yong (Department of Food and Nutrition, Sunchon National University) ;
  • Chun, Soon-Sil (Department of Food and Nutrition, Sunchon National University)
  • 전미경 (순천대학교 식품영양학과) ;
  • 김문용 (순천대학교 식품영양학과) ;
  • 전순실 (순천대학교 식품영양학과)
  • Published : 2008.02.29
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Abstract

Sulgidduk samples made with additions of 1, 2, 3, 4, and 5% Ulmus cortex powder, and a control, were examined for quality characteristics such as moisture content, color, gelatinization properties, textural characteristics, and consumer acceptance, in order to determine the optimal ratio of Ulmus cortex powder in the formulation. The moisture contents among the samples were not significantly different, ranging from 40.57 to 42.37%, and increased as the Ulmus cortex powder content increased. For the color values, lightness decreased and yellowness and redness increased with increasing Ulmus cortex powder content. With regard to the gelatinization properties, peak viscosity (P), trough viscosity (T), final viscosity (F), breakdown, and consistency increased with increasing amounts of Ulmus cortex powder. Pasting temperature, time to peak viscosity, and setback presented decreasing tendencies with the additions of Ulmus cortex powder. For the textural characteristics, increasing Ulmus cortex powder content presented decreases in hardness, springiness, and chewiness however, adhesiveness, cohesiveness, and gumminess were not significantly different among samples. In the consumer acceptance test, the scores of all evaluated characteristics decreased as the ratio of Ulmus cortex powder increased. However, the intensity ratings for the 1 and 2% Ulmus cortex powder samples showed the opposite effect, obtaining fairly good scores. In conclusion, the results indicate that adding $1{\sim}2%$ Ulmus cortex powder to Sulgidduk is optimal, providing good physiological properties and reasonably high consumer acceptability.

Keywords

References

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