Quality Characteristics of Sulgidduk with Tapioca Flour

타피오카 분말을 첨가한 설기떡의 품질 특성

  • Hyun Young-Hee (Dept. of Food and Culinary Art, Suwon Women's College) ;
  • Hwang Yoon-Kyung (Dept. of Baking & Confectionary, Suwon Women's College) ;
  • Lee Yoon-Shin (Dept. of Baking & Confectionary, Suwon Women's College)
  • 현영희 (수원여자대학 식품조리과) ;
  • 황윤경 (수원여자대학 제과제빵과) ;
  • 이윤신 (수원여자대학 제과제빵과)
  • Published : 2005.06.01

Abstract

This study was carried out to investigate the acceptable ratio of sulgidduk with tapioca flour. The moisture content, color difference and volume of sulgidduk with tapioca flour were measured. Texture and sensory evaluation of sulgidduk with tapioca flour were taken. The moisture content of tapioca sulgidduk showed significant difference between the added tapioca flour and control. The lightness(L) decreased significantly as concentration of tapioca flour increased. Whereas the redness(a) and yellowness(b) were increased significantly when the amount of tapioca flour was increased. The volume was decreased significantly according to increase of tapioca flour concentration. The hardness, gumminess and chewiness were increased significantly when the amount of tapioca flour was increased. In the result of sensory evaluation, tapioca sulgidduk with the addition of $10\%$ tapioca flour was the most preferred with regard color, flavor, chewiness and overall preference. These results indicated that tapioca sulgidduk with the addition of $10\%$ tapioca flour has the best quality.

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