Korean journal of food and cookery science (한국식품조리과학회지)

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

Quality Characteristics of Sulgidduk with Paprika

파프리카를 첨가한 설기떡의 품질특성

  • Cho, Myung-Suk (Department of Culinary & Foodservice Management, Sejong University) ;
  • Lee, Jin-Sook (Department of Culinary & Foodservice Management, Sejong University) ;
  • Hong, Jin-Sook (Department of Culinary & Foodservice Management, Sejong University)
  • 조명숙 (세종대학교 조리외식경영학과) ;
  • 이진숙 (세종대학교 조리외식경영학과) ;
  • 홍진숙 (세종대학교 조리외식경영학과)
  • Published : 2008.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

The aim of this study was to determine the optimal amount of paprika to add to rice flour in the preparation of paprika Sulgidduk. The moisture content of paprika Sulgidduk with paprika was found to be 39-43%. With increasing additions of paprika, the L-value was reduced, and the a- and b-values were increased. The pH was increased with the addition of paprika. In the mechanical evaluation of paprika Sulgidduk, the hardness of the 12% paprika Sulgidduk was the lowest during storage. The cohesiveness of the 12% paprika Sulgidduk was the highest during storage. The springiness and adhesiveness evidenced little difference among the different paprika levels assessed. Gumminess and chewiness were both at a maximum at a level of 3%. In the sensory evaluation of paprika Sulgidduk, the color, sweetness, moistness, and chewiness characteristics were considered optimal at a level of 9%. Consequently, Paprika Sulgidduk with the addition of 9% paprika to rice flour was determined to be the best recipe with regard to the sensory qualities of color, sweetness, moistness, chewiness, and overall acceptability.

Keywords

References

  1. 강인희. 1987. 한국의 맛. 대한교과서주식회사. 서울. pp 282
  2. 고응혁. 2005. 한국산 파프리카의 품종별 이화학적 특성 및 이용. 경상대학교 석사학위 논문. p 1
  3. 김우정, 구경형. 2001. 식품관능검사법. 도서출판 효일. 서울. pp 74-94
  4. 김형곤. 2003. 파프리카. 농수산물 무역정보. 173호. pp 13-23
  5. 농촌농촌진흥청 원예연구소진흥청 원예연구소. 1999. 수출농업의 길잡이. pp 52
  6. 농촌진흥청 원예연구소. 2006. 착색단고추(파프리카)생산 동향 및 전망. pp 3
  7. 농촌진흥청 원예연구소. 2007. 파프리카 수출확대를 위한 수출 중 품질관리 모니터링 연구. pp 7
  8. 박태균. 2005. 음식과 건강. 공무원 연금관리공단. pp 52-53
  9. 염초애, 장명숙, 윤숙자. 1992. 한국음식. 효일문화사. 서울. pp 275
  10. 유태종. 1999. 식품동의보감. 아카데미북. 서울. pp 587
  11. 이종미. 1992. 한국의 떡 문화.형성기원과 발달 과정에 관한 소고. 한국식생활 문화 학회지. 7(2):181-193
  12. 이효지. 1999. 전통떡류의 과학적 고찰과 산업화 과제. 1999년도 한국조리과학회 춘계 학술 심포지움. 한국조리과학회지. 15(3):295
  13. AOAC. 1990. Official Methods of analysis. 15th ed. Association of Official Analytical Chemists, Washington, DC, USA
  14. Bae YJ, Hong JS. 2007. The Quality characteristics of Sulgidduk with Added with Buchu(Allium tuberosum R.) Powder during Storage. J East Asian Soc Dietary Life. 17(6):827-833
  15. Chae KY, Hong JS. 2006. Quality characteristics of Sulgidduk with Different Amount of Waxy Sorghum Flour. Korean J Soc Food Sci. 33(3):363-369
  16. Chang YH. 2003. Quality characteristics of Seolgiddeok added with Poria cocos Wolf Powder during Storage. J East Asian Soc Dietary Life. 13(4):318-325
  17. Cho EJ, Yang MO, Hwang CH, Kim WJ, Kim MJ, Lee MK. 2006. Quality characteristics of Sulgidduk added with Rubus coreanum Miquel during Storage. J East Asian Soc Dietary Life. 16(4):458-467
  18. Cho MS, Hong JS. 2006. Quality Characteristics of Sulgidduk by the Addition of Sea tangle Powder. Korean J Food Cookery Sci. 22(1):37-44
  19. Deli J, Molnar p, Matus Z, Toth G. 2001. Carotenoid composition in the fruits of res paprika(Capsicum annuum var. lycopersiciforme rubrum) during ripening: biosynthesis of carotenoids in red paprika. J Agric Food Chem. 49(3):1517-1523 https://doi.org/10.1021/jf000958d
  20. Hong HJ, Choi JH, Yang JA, Kim GY, SJ. 1999. Quality characteristics of Seolgiddeok added with green tea powder. Korean J Soc Food Sci. 15(3):224-230
  21. Hong JH, An SH, Kim MJ, Park GS, Choi SW, RHee SJ. 2003. Quality characteristics of mulberry fruit Seolgidduk added with citric acid. Korean J Soc Food Cookery Sci 19(6):93-98
  22. Hwang JH, Jang MS. 2001. Effect of Paprika(Capsicum annuum L.) Juice on the Acceptability and Quanlity of Wet Noodle(I). Korean J Food Cookery Sci. 17(4):373-379
  23. Jeong CH, Kim JH, Cho JR, Ahn CG, Shim KH. 2007. Quality Characteristics of Sponge Cake upon Addition of Paprika Powder. Korean J Food Preserve. 14(3):281-287
  24. Jeong CH, Kim JH, Cho JR, Ahn CG, Shim KH. 2007. Quality Characteristics of Wet Noodles Added with Korean Paprika Powder. J Korean Soc Food Sci Nutr. 36(6):779-784 https://doi.org/10.3746/jkfn.2007.36.6.779
  25. Jeong CH, Ko WH, Cho JR, Ahn CG, Shim KH. 2006. Chemical Components of Korean Paprika According to Cultivars. Korean J Food Preserve. 13(1):43-49
  26. Joung HS. 2004. Quality Characteristics of Paeksulgi added powder of opuntia ficus indica var. saboten. Korean J Soc Food Cookery Sci. 20(6):94-98
  27. Jung JY, Choi MH, Hwang JH, Chung HJ. 2004. Quality Characteristics of Jeung-Pyunn Prepared with Paprika Juice. J Korean Soc Food Sci Nutr. 33(5):869-874 https://doi.org/10.3746/jkfn.2004.33.5.869
  28. Kim BW, Yoon SJ, Jang MS. 2005. Effects of Addition Baekbokryung(White Poria cocos Wolf) Powder on the Quanlity Characteristics of Sulgidduk. Korean J Food Cookery Sci. 21(6):895-907
  29. Kim HO, Moon HK, Kim GY. 2005. Properties on the Quanlity characteristics of sulgidduk with Various Concentrations of Dried Persimmon Extract. J East Asian Soc Dietary Life. 15(5):591-597
  30. Lee HG, Kim HJ, Cha GH. 2005. Sensory and characteristics of Songhwasulgi by Differnt Ratio of Ingredients. Korean J Food Cookery Sci. 21(4):505-513
  31. Lee HG, Lee EM, Cha GH. 2005. Sensory and Merchanical characteristics of Shinsunchosulgi by Differnt Ratio of Ingredients. Korean J Food Cookery Sci. 21(4):422-432
  32. Lee JS, Hong JS. 2005. The Quality characteristics of Sulgidduk with the addition of Citron Preserved in Sugar. Korean J Food Cookery Sci. 21(4):851-858
  33. Lee JK, Kim KS, Lee GS. 2000. Effects of addition ratio of reddishbrown pigmented rice on the quality characteristics of Seolgiddeok. Korean J Food Cookery Sci. 16(6):640-643
  34. Lim YH, Kim MW, Kim AJ, Kim MH. 1999. The sensory and texture characteristics of Inkyrice cake in according to concentrations of Squid Ink. J East Asian Soc Dietary Life. 9(4):468-474
  35. Markus F, Daood HG, Kapitany J, Biacs PA. 1999. Change in the caroteniod and antoxidant content of spice red pepper(paprika) as a function of ripening and some technological factor. J Agric Food Chem. 47(1):100-107 https://doi.org/10.1021/jf980485z
  36. Park HY, Jang MS. 2007. Ingredient Mixing Ratio Optimization for the Preparation of Sulgidduk with Barley(Hordeum vulgare L.) Sprout Powder. Korean J Food Cookery Sci. 23(4):550-560
  37. Park JH, Kim CS, Kim HI. 2007. The effect of Paprika(Capsicum annuum L.) on Inhibition of Lipid Oxidation in Cooked-Ground Pork during Storage. Korean J Soc Food Cookery Sci. 23(5):626-634
  38. Seo HS, Kim SH, Han BR, Hwang IK. 2004. Quality characteristics of Coffee-sulgi(rice cake) with different ratios of ingredients and commercial scheme. Korean J Soc Food Cookery Sci. 20(2):170-179
  39. Shin MJ, Park YM. 2006. Quality characteristics of Gasiogapidduk by Different Raio of Ingredients. Asian Soc Dietary Life. 16(6):747-752
  40. Shin YJ, Paek GS. 2006. Quality characteristics of Apricot Sulgidduk with Different Addition Amounts of Apricot Juice. Korean J Soc Food Cookery Sci. 22(6):882-889
  41. Yoo KM, Kim SH, Chang JH, Hwang IK, Kim KI, Kim SS, Kim YC. 2005. Quality characteristics of Sulgidduk containing different level of dandelion leaves and roots powder. Korean J Soc Food Cookery Sci. 21(2):110-116
  42. Yoon SJ. 1999. Sensory and quality characteristics of pumpkin rice cake prepared with different amounts of pumpkin. Korean J Soc Food Cookery Sci. 15(6):586-589
  43. Yoon SJ. 2007. Quality characteristics of Sulgitteok Added with Lotus Leaf Powder. Korean J Food Cookery Sci. 23(4):433-442
  44. Yoon SJ, Lee MY. 2004. Quality characteristics of sulgidduk added with concentrations erinaceus powder. Korean J Soc Food Cookery Sci. 20(6):32-36