Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
권호 표지

Quality Evaluation of Sulgidduk added with Rubus coreanus Miquel Leaf Powder

복분자 잎 첨가 설기떡의 품질 특성

  • Rha, Young-Ah (Dept. of Food Technology and Services, Eulji University) ;
  • Kang, Byong-Nam (Division of Hotel Culinary Arts, Hyejeon College)
  • 나영아 (을지대학교 식품산업외식학과) ;
  • 강병남 (혜전대학교 호텔조리외식계열)
  • Received : 2014.10.01
  • Accepted : 2014.12.05
  • Published : 2014.12.30
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to determine the desirable mixture ratio of Rubus coreanus Miquel leaf powder to rice flour for the preparation of sulgidduk. The moisture of samples raged from 41.92% to 38.21%. The addition of Rubus coreanus Miquel leaf powder in the Sulgidduk tended to decrease the lightness (L) in Hunter color value, but to increase the redness (a) and yellowness (b). With increasing Rubus coreanus Miquel leaf powder level, the hardness of the samples decreased and their springiness, cohesiveness and chewiness increased. In sensory evaluation, the addition of 5% Rubus coreanus Miquel leaf powder showed the best score in taste and overall preference. Therefore, these results suggested that the addition of 5% Rubus coreanus Miquel leaf powder could be applied for making Rubus coreanus Miquel leaf powder sulgidduk.

본 연구는 생리활성 기능을 나타내는 복분자 잎 분말을 설기떡에 첨가하여 품질특성을 조사한 결과, 수분함량은 무첨가구(42.80%)에 비해 복분자 잎 분말 첨가군(39.93~42.57%)이 낮게 나타났고, 색도는 복분자 잎 분말 첨가량이 증가함에 따라 L값은 유의적으로 감소하였으며, a값과 b값은 유의적으로 증가하는 경향을 나타냈다(p<0.05). 경도는 복분자 잎 분말첨가량이 증가함에 따라 유의적으로 감소하였으며, 탄력성과 씹힘성은 유의적으로 증가하는 경향을 보였다(p<0.05). 관능검사 결과 전반적인 기호도에서는 복분자 잎 분말 5% 첨가 설기떡 > 3% 첨가 설기떡 > 0% 첨가 설기떡 > 1% 첨가 설기떡 > 7% 첨가 설기떡 순으로 높게 평가되었다. 복분자 잎 분말첨가 설기떡 제조 시 다른 첨가군에 비해 가장 높게 평가된 복분자 잎 분말 5% 첨가구가 설기떡 제조의 가장 적합한 것으로 사료되며, 향후 다양한 제품에 복분자 잎을 이용하고자 한다.

Keywords

References

  1. Ahn DK (1998). Illustrated Book of Korea Medicinal Herbs. Kyohuk publishing, Seoul. 946-947.
  2. Ahn GJ (2010). Quality characteristics of Sulgidduk prepared with amount of purple sweetpotato powder. Korean J Culinary Res 16(1):127-136.
  3. Cha GH, Lee HG (2001). Sensory physicochemical characteristics and storage time of Daechu-Injeulmi added with various levels of chopping jujube, nutrition science, Seoul Women's University College of Human Ecology, Hanyang University, 29, Seoul.
  4. Cho MS, Hong JS (2006). Quality characteristics of sulgidduk by the addition of sea tangle. Korean J Food Cookery Sci 22(1):37-44.
  5. Choi SH (2010). Quality characteristics of Sulgidduk added with pine mushroom (Tricholoma matsutake Sing.) Powder. Korean J Food Nutr 23(4):549-555.
  6. Chung MG & Lim JD (2012). Antioxidant, Anticancer and Immune Activation of Anthocyanin Fraction from Rubus coreanus Miquel fruits (Bokbunja). Korea J Medicinal Crop Sci 20(4):259-269. https://doi.org/10.7783/KJMCS.2012.20.4.259
  7. Eun SD, Kim MY, Chun SS (2008). Quality characteristics of Sulgidduk prepared with Houttuynia cordata Thunb. powder. Korean J Food Cookery Sci 24(1):23-30.
  8. Han JG, Kwon MC, Ha JH, Jeong HS, KiM Y, Jeong MH, Kim JC, Lee HY (2009). Enhancement of immuno modulatory activities of Rubus coreanus Miquel extracts by nano-encapsulation process. Korea J Medicinal Crop Sci 17 (1):54-60.
  9. Hong HJ, Ku YS, Kang MS, Kim SD, Rhee SH (1999). Preparation of Sulgiduk added with green tea powder with response surface methodology. Korean J Soc Food Sci 15(3):216-223.
  10. Hong HJ, Choi JH, Yang JA, Kim GY, Rhee SJ (1999). Quality characteristics of sulgiddeok added with green tea powder. Korea J Soc Food Cookery Sci. 15(3):224-230.
  11. Hwang SJ (2013). Quality characteristics of Korean steamed rice cake containing different amount of red onion powder. Korean J Food Preserv 20(4):487-494.
  12. Hyun YH, Nam HW, Pyun JW (2008). Quality characteristics of Sulgidduk with prepared glutinous corn flour. Korean J Food & Nutr 21(3):293-299.
  13. Hyun YH, Hwang YK, Lee YS (2005). Quality characteristics of Sulgidduk with tapioca flour. Korean J Food Nutr 18(2):103-108.
  14. Jang SY, Kim MH, Hong GJ (2013) Quality characteristic of sulgidduk added with Cheonnyuncho fruit powder. J East Asian Soc Dietary Life 23(3):365-373.
  15. Jeon YH, Sun X, Kim MR (2012). Antimicrobial activity of the ethanol extract from Rubus coreanum against microorganisms related with foodborne illness. Korea J Soc Food Cookery Sci 28(1):224-230.
  16. Jun MK, Kim MY, Chun SS (2008). Quality characteristics of Sulgidduk prepared with Ulmus cortex powder. Korean J Food Cookery Sci 24 (1):31-38.
  17. Kim JS, Byun GI (2009). Making fish paste with yam (Dioscorea japonica Thumb) powder and its characteristics. Korean J Culinary Res 15(2):57-69.
  18. Kim JY, Baek SH, Kim SJ (2011). Effect of compost fermented Korean medicinal herb waste on physicochemical characteristics of Rubus coreanus Miquel. J Korean Soc Food Sci Nutr 40(6): 839-847. https://doi.org/10.3746/jkfn.2011.40.6.839
  19. Kim MS, Pang GC, Lee MW (1997). Flavonoids from the leaves of Rubus coreanum. J Pharm Soc Korean 41(1):1-6.
  20. Kim YS (2008). Addition ratio of buckwheat vegetable powder (Fagopyrum esculentum Moench) on the quality characteristics of Sulgidduk. Korean J Food Nutr 21(4):436-442.
  21. Lim JH, Kang YS, Kim JG (2008). Quality characteristics of Sulgidduk supplemented with sunflower( Helianthus annuus) seeds. J East Asian Dietary Life 18(3):337-344.
  22. Lee JS, Cho MS, Hong JS (2008) Quality characteristics of sulgidduk containing added tomato powder. Korean J Food Cookery Sci 24(3):375-381.
  23. Lee MH, Jeon SJ, Kim SK, Park HS, Choi YS (2011). The quality characteristics of Curcuma longa L powder Sulgitteok. Korean J Culinary Res 17(5):203-214.
  24. Lee SM (2012). Antioxidant activities of native Gwangyang Rubus coreanus Miq. J Korean Soc Food Sci Nutr 41(3):327-332. https://doi.org/10.3746/jkfn.2012.41.3.327
  25. Lee YJ, Kim EH (2013). Quality characteristics of sulgidduk added with Saltwort (Salicornia herbacea L.) powder. Korean J Culinary Res 19 (2):184-192.
  26. Lee YH, Lee KY, Lee SR (1974). Textural characteristics of various food products by texturometer. Korean J Food Sci Technol 6(1):42-54.
  27. Park ID (2008). Effects of Cucurbita maxima Duchesne puree on quality characteristics of pound and sponge cakes. Korean J Food Culture 23 (1):48-754.
  28. Park HS (2010). Quality characteristics of Sulgidduk by addition of Jerusalem Artichoke(Helianthus tuberosus L.) powder. Korean J Culinary Res 16(3):259-267.
  29. Ryu YK, Kim YO, Kim KM (2008). Quality characteristics of Sulgidduk by the addition of tofu. Korean J Food Cookery Sci 24(6):856-860.
  30. Ryu GH, Park JY, Koo BY, Song DS, Lim MS (2005). Korean Rice Cake for Manufactor and Process Engineer. Hyoil Publishers, 13, Seoul.
  31. Yoo KM, Kim SH, Chang JH, Hwang IK, Kim KI, Kim SS, Kim YC (2005) Quality characteristics of sulgidduk containing different level of dandelion( Taraxacum officinale) leaves and roots powder. Korean J Soc Food Cookery Sci 21(1):110-116.
  32. Yoon SJ (2007). Quality characteristics of Sulgidduk added with lotus leaf powder. Korean J Food Cookery Sci 23(4):433-442.