Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Quality Characteristics of Sulgidduk Prepared with Different Amounts of Green Laver Powder

파래 분말을 첨가한 설기떡의 품질특성

  • 이지현 (대림대학 호텔관광외식계열) ;
  • 윤숙자 ((사)한국전통음식연구소)
  • Published : 2008.02.29
Download PDF
⟨ Previous Next ⟩

Abstract

The aim of this study was to investigate the effects of adding different amounts (0, 4, 8, 12, 16%) of green laver powder to Sulgidduk, a traditional Korean rice cake product, in terms of textural properties and sensory characteristics. During storage, moisture content was reduced less in the green laver-added samples as compared to the control group. With increasing additions of green laver powder, L-values decreased, a-values increased significantly, and b-values decreased; however, no changes were observed in the control group. In the mechanical evaluations, hardness increased less during storage in the green laver added samples than in the control group. Adhesiveness did not differ significantly by the addition of green laver powder. Springiness, cohesiveness, gumminess, and chewiness showed significant differences, and increased or decreased repeatedly during storage. In the sensory evaluations, the 16% green laver group received the highest scores for color, flavor, and taste Moistness and softness were evaluated higher in the green laver groups as compared to the control group; however, moistness, softness, and elasticity did not differ significantly during storage.

Keywords

References

  1. 강인희. 1967. 한국의 맛. 대한교과서주식회사. p11
  2. 김우정, 구경형. 2001. 식품관능검사법. 효일. 서울. pp74-94
  3. 염초애, 장명숙, 윤숙자. 1999. 한국음식. 효일. 서울. p275
  4. 윤숙자. 1999. 한국의 떡.한과 음청류. 지구문화사. pp65-76
  5. 이철호, 채수규, 이진근. 1982. 식품공업 품질관리론. 유림문화사. 고양. p18
  6. 채수규. 1997. (표준) 식품분석학. 지구문화사. 서울. pp221-224
  7. 해양수산부. 2001. 새로운 해조류 양식: 매생이 가시파래. 해양수산부. p4
  8. Aleem AA 1970. Potential bioassay of natural seawaters and influence of certain trace elements on the growth of phytoplankton organisms. Helgolander Wiss Meeresunters 20(4):229 https://doi.org/10.1007/BF01609902
  9. Baek SH, Kang KH, Choi SN. 1996. Effect of Seaweeds added in preparation of Tofu. Korean J Food Nutri 9(4):529-535
  10. Bourne MC 1978. Texture Profile Analysis. J Food Technology 32(7):62
  11. Chae KY, Hong JS. 2006. Quality characteristics of Sulgidduk with Different Amounts of Waxy Sorghum Flour. Korean J Food Cookery Sci 22(3):363-369
  12. Cho KJ, Lee YS, Ryu BH. 1990. Antitumor Effect and Immunology Activity of Seaweeds toward Sarcoma - 180. J Korean Fisheries Soc 23(5):345-353
  13. Cho MS, Hong JS. 2006. Quality Characteristics of Sulgidduk by the Addition of Sea tangle. Korean J Food Cookery Sci 22(1):37-44
  14. Choi IJ, Kim YA. 1992. Effect of Addition of Dietary Fibers on Quality of Backsulgies. Korean J Soc Food Sci 8(3):281-289
  15. Gu SY, Lee HG. 2001. The sensory and textural characteristics of chicksulgi. Korean F Soc Food Cookery Sci 17(5):523-532
  16. Hong JS, Kwon YJ, Kim YH, Kim MK, Park IW, Kang KH. 1991. Fatty acid Composition of Miyeok(Undaria pinnatifida) and Pare(Enteromorpha compressa). J Korean Soc Food Nutr 20(4): 376-380
  17. Hwang SJ, Kim JW. 2006. Effects of Roots Powder of Balloonflowers on General Composition and Quality Characteristics of Sulgidduk. Korean J Food Culture 22(1):77-82
  18. Jun NY. 2004. Quality Characteristics of the Backsulgi by Containing Various Seaweeds. Mater's degree. Dong-A University. pp 75-105
  19. Kim BW, Yoon SJ, Jang MS. 2005. Effects of Addition Baekbokryung (White Poria Cocos Wolf) Powder on the Quality Characteristics of Sulgidduk. Korean J Food Cookery Sci 21(6):895-907
  20. Kim SJ, Han YS. 1998. Effect of Green Laver on the Extention of Shelf - life of Muk (Starch Jelly). Korean J Food Cookery Sci 14(1):119-123
  21. Lee HG, Lee EM, Cha GH. 2005. Sensory and mechanical characteristics of Shinsunchosulgi by different ratio of ingredient. Korean J Food Cookery Sci 21(4):422-432
  22. Lee JS, Hong JS. 2005. The Quality Characteristics of Sulgidduk with the Addition of Citron Preserved in Sugar. Korean J Food Cookery Sci 21(6):851-858
  23. Lee YS, Kim DS, Ryu BH, Lee SH. 1992. Antitumor and Immunomodulating Effects of Seaweeds toward Sarcoma-180 Cell. J Korean Soc Food Nutr 21(5):544-550
  24. Meng HY, Lee HG. 1987. Literature investigation of rice cake type. Korean culture academic society Ji 2(2):117
  25. Park MK, Lee JM, Park CH, In MJ. 2002. Quality characteristics of Sulgiduk Containing Chlorella Powder. J Korean Soc Food Sci Nutr 31(2):225 https://doi.org/10.3746/jkfn.2002.31.2.225
  26. SAS. 1985. SAS/STAT User's Guide. SAS Institue, Inc., Cary. North Carolina
  27. Scheuer PJ. 1978. Marine Natural Products. Academic Press. p251
  28. Yoo KM, Kim SH, Chang JH, Hwang IK, Kim KI, Kim SS, Kim YC. 2005. Quality Characteristics of Sulgidduk Containing Different Levels of Dandelion (Taraxacum officinale) Leaves and Roots Powder. Korean J Food Cookery Sci 21(1):110-116
  29. Yoon SJ, Lee MY. 2004. Quality Characteristics of sulgidduk added with concentrations of Hericium erinaceus powder. Korean J Soc Food Cookery Sci 20(6):575-580