Quality Characteristics of Sulgidduk with Added Yam (Dioscorea japonica) Powder

마가루 첨가량에 따른 설기떡의 품질 특성

  • Cho, Kyung-Ok (Department of Hotel Culinary Arts, Daewon University College) ;
  • Kim, Hyun-Sook (Well-being Bioproducts RIC Center, Kangwon National University)
  • 조경옥 (대원대학 호텔조리계열) ;
  • 김현숙 (강원대학교 웰빙특산물산업화 RIC센터)
  • Received : 2009.11.13
  • Accepted : 2010.12.22
  • Published : 2010.12.31

Abstract

This study investigated the quality characteristics of Sulgidduk with different levels (0, 4, 8, 12, 16%) of added yam powder by measuring water content, color value, texture, and sensory quality. The water content of Sulgidduk decreased significantly (p<0.05) by increasing the amount of yam powder. The Hunter's L value of Sulgidduk decreased, and the a and b values increased significantly. Mechanical texture parameters, such as hardness, cohesiveness, gumminess, adhesiveness, and chewiness decreased significantly (p<0.05) as the amount of added yam powder increased. The springiness of the 0, 4, 8 and 12% yam Sulgidduk was not different significantly, but springiness decreased significantly in the 16% yam Sulgidduk. Hardness increased significantly during storage, whereas cohesiveness, gumminess, and adhesiveness decreased. Springiness of the control sample increased significantly, but the Sulgidduk with added yam powder had the highest springiness levels during the first and second days. Chewiness was highest during the first day in all Sulgidduk preparations. The 12% yam Sulgidduk was the best in color, flavor, taste, moistness, chewiness, and overall acceptability from the sensory evaluation. These results indicate that Sulgidduk with 12% added yam powder had the best quality in sensory and texture analyses.

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