Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Sulgiduck by the Addition of Astringency Persimmon Paste

떫은 감 농축액을 첨가한 설기떡의 품질 특성

  • Hong Jin-Sook (Department of Culinary & Foodservice Management, Sejong University) ;
  • Kim Myoung-Ae (Dept. of Food & Nutrition, Dongduk Women's University)
  • 홍진숙 (세종대학교 조리외식경영학과) ;
  • 김명애 (동덕여자대학교 식품영양학과)
  • Published : 2005.06.01
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Abstract

The aim of this study was to fud the optimum addition mont of astringency persimmon paste to rice flour in the preparation of Gamsulgiduck (persimmon rice cake). The moisture content of Gamsulgiduck with added astringency persimmon paste was $42\~45\%$. With increasing addition of astringency persimmon paste, the L-value was decreased. The a- and b-values were the highest at the $15\%\;and\;10\%$ levels, respectively. In the mechanical evaluation of Gamsulgiduck the hardness was the lowest at the $20\%$ astringency persimmon paste-sulgiduck during storage. The adhesiveness and cohesiveness did not differ significantly with the addition of astringency persimmon paste for storage period. The springiness was the highest at the $0\%$ level except for 2days of storage. The gumminess was the lowest at the $20\%$ level and the brittleness was the highest at the $0\%$ level during storage. In the sensory evaluation of Gamsulgiduck the acceptance of the softness and chewiness characteristics was the best at the 15% level. Gamsulgiduck with the addition of $15\%$ of astringency persimmon paste to rice flour was found to be the best recipe in terms of the sensory qualities of softness, chewiness and overall acceptability.

Keywords

References

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