Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Karedduk Containing Cactus Fruit (Opuntia humifusa) Powder

손바닥 선인장 열매 분말을 첨가한 가래떡의 품질 특성

  • Lee, Hyun-Joung (Dept. of Culinary and Foodservice Management, Sejong University) ;
  • Park, Jin-Hee (Dept. of Culinary and Foodservice Management, Sejong University) ;
  • Yoo, Seung-Seok (Dept. of Culinary and Foodservice Management, Sejong University)
  • 이현정 (세종대학교 조리외식경영학과) ;
  • 박진희 (세종대학교 조리외식경영학과) ;
  • 유승석 (세종대학교 조리외식경영학과)
  • Received : 2009.05.18
  • Accepted : 2009.06.30
  • Published : 2009.08.31
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Abstract

The aim of this study was to investigate the quality characteristics of Karedduk, Korean rice cakes, containing cactus (as Opuntia humifusa) fruit powder at a concentration of 0, 2, 4, 6 and 8% during three days of storage. The moisture content of the cooked cake just before storage ranged from 45.55～49.70%, indicating that the moisture content decreased as the amount of the powder added inceased. The L value, which is a measure of the lightness of the cake color decreased as the amount of added powder increased. In addition, the L value sharply decreased after one day of storage relative to its valve just after the cake was cooked. However, no significant changes were observed at longer storage times except at a fruit powder concentration of 2%. The a value, which is a measure of the redness, was significantly increased with an increase in the amount of added powder. The b value, which is a measure of the yellowness, was the same for all the treatments regardless of the amount of the powder added. The a and b values did not display any regular patterns in terms of the amount of powder added as a function of storage time. In regards to mechanical quality characteristics, the hardness and the gumminess of the cake just cooked tended to be increase with an increase in the amount of added powder indicating that no significant differences between the non-treatments and the treatments existed. The hardness of the cake did not change after two days of storage relative to when they were just cooked at all powder concentrations: however, the hardness of the cake after three days of storage was found to drop significantly with an increase in the amount of added powder. The cohesiveness of the cake right after cooking tended to decrease with an increase in the amount of added powder. The springiness of the cake right after it was cooked and on the second day of storage, did not significantly different as a function of powder concentration. The chewiness of the cake right after cooking increased with an increase in the amount of added powder. In the sensory test, the color and the flavor of the cake containing a powder concentration of 6% was found to be the highest. In addition and the chewiness significantly with an increase in the amount of added powder. In both taste and overall acceptability, the cake containing a powder concentration of 4% was determined to be the highest, showing no significant differences in taste relative to the cakes made with a powder concluded that it would be the best to cook Karedduk which a of cactus (Opuntia humifusa) fruit powder concentration of 4~6%.

Keywords

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