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

The East Asian Society of Dietary Life (동아시아식생활학회)
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A Study of the Quality Characteristics of Sulgidduk Added with Dropwort Oenanthe javanica D.C. Powder

미나리 분말을 첨가한 설기떡의 품질 특성에 관한 연구

  • Sung, Ki-Hyub (Dept. of Hotel, Tourism & Food Service Management, Daelim University College) ;
  • Hong, Jin-Sook (Dept. of Culinary and Food Service Management, Sejong University) ;
  • Seo, Bong-Hee (Dept. of Culinary and Food Service Management, Sejong University) ;
  • Choi, Jin-Joo (Dept. of Culinary and Food Service Management, Sejong University)
  • 성기협 (대림대학 호텔관광외식계열) ;
  • 홍진숙 (세종대학교 조리외식경영학과) ;
  • 서봉희 (세종대학교 조리외식경영학과) ;
  • 최진주 (세종대학교 조리외식경영학과)
  • Received : 2010.07.13
  • Accepted : 2010.08.21
  • Published : 2010.08.31
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Abstract

The purpose of this study was to investigate the practical application and optimum conditions for adding functional dropwort, which is rich in physiological activity to Sulgidduk, toward developing dropwort-added dduk as a healthy food. To this end, samples of Sulgidduk with 0, 1, 3, 5 and 7% added dropwort powder were prepared, stored for 2 days at $20^{\circ}C$, after which the water content, chromaticity, and mechanical and sensory quality characteristics were measured. The results were as follows. The water content of nonglutinous rice powder and dropwort powder used for dropwort-added Sulgidduk was 41.73% and 3.5%, respectively. The water content decreased with increasing amounts of dropwort powder the group with 7% added dropwort powder was 33.88%, the lowest. For chromaticity, the L value decreased with increasing amount of dropwort powder with significant differences between groups with different added amounts (p<0.001). The a and b values increased with increasing amount of dropwort powder while they were 7.21 and 29.22, respectively, in the 7% dropwort powder-added group with significant differences between samples (p<0.001). For mechanical quality characteristics hardness decreased with increasing of amount of dropwort powder with significant differences between samples (p<0.001). There was no difference between samples in cohesiveness and springiness. Gumminess increased with increasing amount of dropwort powder with significant differences between samples (p<0.05). Chewiness and adhesiveness had a tendency to decrease with increasing amounts of dropwort powder. Overall acceptability was in the order of 3%, 5%, 1%, 7%, and 0% dropwort powder-added groups. Overall, for dropwort powder added Sulgidduk, the quality of flavor, color and taste was acceptable, compared to other powder-added groups. The 3% dropwort powder-added group was highly rated in general preference making it most desirable for making dropwort powder-added Sulgidduk.

Keywords

References

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