The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of Sulgidduk with Prepared Glutinous Corn Flour

찰옥수수 분말을 첨가한 설기떡의 품질 특성

  • 현영희 (수원여자대학 식품과학부) ;
  • 남혜원 (수원여자대학 식품과학부) ;
  • 변진원 (수원여자대학 식품과학부)
  • Published : 2008.09.30
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Abstract

This study was conducted to investigate the effective ratio of Sulgidduk to glutinous corn flour. We measured the moisture content, color differences, and texture of Sulgidduk with glutinous corn flour and conducted a sensory test. There was a significant difference between the moisture content of the glutinous corn Sulgidduk batches with added glutinous corn flour and the control group. As the proportion of glutinous corn flour increased, the lightness(L) significantly decreased, whereas the redness(a) and yellowness(b) significantly increased. When the amount of glutinous corn flour increased, there was a significant increase in the hardness and adhesiveness, but a significant decrease in the cohesiveness. The results of the sensory evaluation showed that roughness increased significantly when the amount of glutinous corn flour was increased. The moisture and softness decreased significantly as the glutinous corn flour concentration increased. These results indicated that adding $5{\sim}10%$ corn flour to the glutinous corn Sulgidduk produced the best quality.

Keywords

References

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