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 Aralia elata Leaf Powder

두릅가루를 첨가한 설기떡의 품질특성

  • Kang, Yang-Sun (Department of Culinary & Food Service Management, Sejong University) ;
  • Cho, Tae-Ock (Department of Culinary & Food Service Management, Sejong University) ;
  • Hong, Jin-Sook (Department of Culinary & Food Service Management, Sejong University)
  • 강양선 (세종대학교 일반대학원 조리외식경영학과) ;
  • 조태옥 (세종대학교 일반대학원 조리외식경영학과) ;
  • 홍진숙 (세종대학교 일반대학원 조리외식경영학과)
  • Published : 2009.10.30
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Abstract

This study was conducted to evaluate the quality characteristics of Dureup Sulgidduk samples to different amounts of Aralia elata leaf powder. Overall the samples contained 3.73% moisture, 27.12% crude protein, 1.73% crude fat, 8.06% crude ash and 11.68% crude fiber[ED highlight - very confusing, please clarify which samples(e.g. containing which amount of powder), also, should the moisture be 37. something? It dose not fall within the range in the next sentence. Furthermore, the percentages do not add up to 100, please clarify]. The moisture levels of the samples ranged from 37.72 to 40.45%, with samples containing 0% Aralia elata leaf powder having the highest moisture level. The color L-values decreased, while the a-value increased and the b-value did not differ in response to the addition of Aralia elata powder. The texture and hardness also decreased with increasing Aralia elata leaf powder content,-; however, these values increased in all samples over three days of storage. Finally, samples containing 4% Aralia elata powder received the highest cores for color, flavor, sweetness, softness and overall-acceptability.

Keywords

References

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