Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics of Gondregaedduck by the Level of Cirsium setidens and Storage

곤드레 첨가량, 저장기간에 따른 곤드레개떡의 품질특성

  • Im, Hye-Eun (Department of Food Science and Nutrition, Kyung Hee University) ;
  • Yoe, Hee-Kyung (Department of Food Science and Nutrition, Kyung Hee University) ;
  • Chang, Seo-Young (Department of Food Science and Nutrition, Kyung Hee University) ;
  • Han, Myung-Joo (Department of Food Science and Nutrition, Kyung Hee University)
  • 임혜은 (경희대학교 식품영양학과) ;
  • 여희경 (경희대학교 식품영양학과) ;
  • 장서영 (경희대학교 식품영양학과) ;
  • 한명주 (경희대학교 식품영양학과)
  • Received : 2012.08.07
  • Accepted : 2012.08.21
  • Published : 2012.08.31
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Abstract

The objectives of this study were to investigate the quality characteristics of Gondregaedduck containing 0, 10, 20, and 30% Cirsium setidens. By increasing the level of Cirsium setidens, Hunter color L and a values of Gondregaedduck decreased, whereas b value increased. Hardness, springiness, and cohesiveness of Gondregaedduck decreased upon addition of Cirsium setidens. Over 3 days of storage, Gondregaedduck showed a slightly high total bacterial count compared to control. Sensory evaluation showed that Gondregaedduck containing 10% Cirsium setidens had higher color, taste preference, and overall acceptability.

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References

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