Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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The Study of Quality Characteristics of Acaiberry (Euterpe oleracea Mart.) Powder Sulgidduk

아사이베리 분말 설기떡의 품질 특성에 관한 연구

  • 최영심 (수원여자대학교 식품조리과)
  • Received : 2014.10.15
  • Accepted : 2015.02.15
  • Published : 2015.02.28
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Abstract

This study was to examine the quality characteristics of sulgidduk added with acaiberry (Euterpe oleracea Mart.) powder. Rice powder was added to acaiberry (Euterpe oleracea Mart.) powder at ratios of 0, 3, 6, 9, 12 and 15%. The moisture content of sulgidduk added with acaiberry (Euterpe oleracea Mart.) powder ranged from 36.25% to 39.21%. According to the ratios of acaiberry (Euterpe oleracea Mart.) powder decreased the pH value. The addition of acaiberry (Euterpe oleracea Mart.) powder tended to decrease the L-value and the b-value of the color, but to increase the a-value of the color. In texture analysis, the hardness, gumminess and chewiness increased with increasing acaiberry (Euterpe oleracea Mart.) powder contents, but cohesiveness decreased. According to sensory evaluation, sulgidduk added with acaiberry (Euterpe oleracea Mart.) powder 9% had the highest values at color, flavor, texture and overall acceptability. These results suggested that sulgidduk added with acaiberry (Euterpe oleracea Mart.) powder 9% were considered the best.

본 연구는 아사이베리 분말을 첨가한 설기떡의 품질특성을 살펴보았다. 이 때 쌀가루에 아사이베리 분말 0, 3, 6, 9, 12, 15%를 첨가한 설기떡을 제조하였다. 아사이베리 분말을 첨가한 설기떡의 수분함량은 36.25~39.21%로 나타났다. 아사이베리 분말 첨가량이 증가함에 따라 pH 값은 감소하는 경향을 보였다. 색도의 경우 아사이베리 분말첨가량이 증가할수록 L 값과 b 값은 감소하는 경향을 보인 반면, a 값은 아사이베리 분말을 첨가할수록 증가하는 경향을 보였다. 기계적인 측정 결과 아사이베리 분말 첨가량이 증가함에 따라 경도, 검성, 씹힘성은 증가하였고, 응집성은 감소하는 경향을 보였다. 관능측정 결과 아사이베리 분말 9% 첨가 설기떡이 색, 향, 조직감, 전반적인 기호도에서 가장 높게 평가되었다. 그 결과, 아사이베리 분말 9% 설기떡이 가장 바람직하다고 사료된다.

Keywords

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