Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Sulgidduk Containing Added Red Ginseng Powder

홍삼분말을 첨가한 설기떡의 품질특성

  • Shin, Seung-Mee (Department of Hotel Culinary and Catering Management, Chungwoon University) ;
  • Jung, Jung-Suk (Department of Hotel Culinary and Catering Management, Chungwoon University) ;
  • Han, Myung-Ryun (Department of Food and Nutrition, Hyejeon College) ;
  • Kim, Ae-Jung (Department of Food and Nutrition, Hyejeon College) ;
  • Kim, Young-Ho (Department of Baking Science & Technology, Hyejeon College)
  • 신승미 (청운대학교 호텔조리식당경영학과) ;
  • 정정숙 (청운대학교 호텔조리식당경영학과) ;
  • 한명륜 (혜전대학 식품영양과) ;
  • 김애정 (혜전대학 식품영양과) ;
  • 김영호 (혜전대학 호텔제과제빵학과)
  • Published : 2009.10.30
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Abstract

Sulgidduk samples containing 2, 4, and 8% red ginseng powder and a control[ED highlight - consider specifying what the control was, if 0%, then change to Sulgidduk samples containing 0(control), 2, 4 and 8%] were examined for moisture content, color, gelatinization properties, textural characteristics, and sensory qualities to determine the optimal ratio of red ginseng powder in the formulation. The moisture contents among the samples did not differ significantly. Specifically, they ranged from 39.64 to 40.69%, and increased as the red ginseng powder content increased. Additionally, the lightness decreased and the yellowness and redness increased as the red ginseng powder content increased. Evaluation of the gelatinization properties revealed that the, peak viscosity(P), hold viscosity(H), final viscosity(F), setback, and time to peak viscosity decreased with increasing red ginseng powder content, but the breakdown and temperature to peak viscosity did not differ significantly among samples[ED highlight - please ensure my changes are correct]. The hardness and adhesiveness decreased with increasing red ginseng powder content, as did the cohesiveness, gumminess, and chewiness; however, the springiness did not differ significantly among samples. Sulgidduk containing 4% red ginseng received the highest scores for flavor, taste, texture and overallquality. Based on the above results of the sensory and texture analyses, Sulgidduk containing 4% red ginseng had the highest quality[ED highlight - please ensure my changes are correct].

Keywords

References

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