Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)
- Volume 3 Issue 2
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- Pages.175-180
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- 1993
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
A Study on the Sensory Quality of Sooksulgis Added with Mugworts
쑥을 첨가한 쑥설기의 관능적 품질
Abstract
This study was attempted to examine the sensory quality, color and moisture content of Ssooksulgis added with Mugworts. In sensory quality, Ssooksulgis made by 100% rice flour added with 20% Mugworts showed the most favorite characteristics. In view of color, flavor, afterswallowing and overall quality, 10% Ssooksulgis was more preferable than those of other Ssooksulgis added 50% glutionus rice flour. Moisture contents was not different from other reports. L-value on the control group was high showing 86.78 and 85.81, respectively.