Quality Characteristics of Sulgidduk Prepared with Amount of Purple Sweet-Potato Powder

자색 고구마 분말 첨가량을 달리한 설기떡의 품질 특성

  • Ahn, Gee-Jung (Dept. of Home Economics Education, Pai Chai University)
  • 안기정 (배재대학교 가정교육학과)
  • Published : 2010.01.30

Abstract

This study is to analyze the sensory and mechanical characteristics, moisture content and color values of purple sweet-potato powder sulgidduk prepared with various concentrations of purple sweet-potato powder; 0%(PP0 group), 1%(PP1 group), 2%(PP2 group), 3%(PP3 group), and 4%(PP4 group). As a result of analyzing the texture, sulgidduk with more purple sweet-potato powder added and that used adhesiveness, springiness, cohesiveness, gumminess and chewiness of sulgidduk decreased but hardness was not significantly different by increasing the amount of Purple Sweet-Potato powder. The moisture content of purple sweet-potato powder sulgidduk ranged from 37~39%. Hunter color L-value of sulgidduk decreased and a, b-value increased significantly by increasing the amount of purple sweet-potato powder. The results of the study support the benefits of purple sweet-potato powder supplementation in sulgidduk in the aspects of taste and functionality. Above results indicated that sulgidduk added 3% purple sweet-potato powder(PP3) showed the best quality through the sensory and texture analysis.