Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Preparation of Sulgiduk added with Green Tea Powder with Response Surface Methodology

반응표면분석에 의한 가루녹차 설기떡 제조의 최적화

  • 홍희진 (대구효성가톨릭대학교 식품영양학과) ;
  • 구연수 (대구효성가톨릭대학교 식품공학과) ;
  • 강명수 (대구 미래대학 호텔조리과) ;
  • 김순동 (대구효성가톨릭대학교 식품공학과) ;
  • 이순재 (대구효성가톨릭대학교 식품영양학과)
  • Published : 1999.08.01
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Abstract

The purpose of this study is to find out the optimal mixing ratios of three different amounts of green tea powder, sugar and water for preparation of Sulgiduk through Response Surface Methodology based on the color, sensory, and texture test. The green tea powder levels were included 0.5∼1.0%, water levels were included 15∼25% and sugar levels were included 5∼15% per weight of rice powder. The optimal mixing ratios of a green tea powder, sugar and water for manufacturing the best quality of Sulgiduk were 1.0%, 12% and 22%, respectively.

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