한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제36권2호
  • /
  • Pages.233-240
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  • 2007
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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당 종류별 살구설기떡의 품질특성

Quality Characteristics of Apricot Sulgidduk by the Saccharides Assortment

  • 신영자 (성덕대학 호텔외식조리계열) ;
  • 박금순 (대구가톨릭대학교 외식산업학과)
  • Shin, Young-Ja (Division Hotel Food Service and Culinary, Sung-Duk Collage) ;
  • Park, Geum-Soon (Dept. Food Science and Technology, Catholic University of Daegu)
  • 발행 : 2007.02.28
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초록

당의 종류별(흰설탕, 황설탕, 올리고당, 꿀) 살구설기떡의 품질특성을 비교하기 위해 외관의 색상, 주사전자현미경의 관찰, pH, 산도, 수분함량, 총 균수의 변화, 색도, 기계적인 특성과 관능검사를 비교하였다. 살구설기떡의 외관 색상은 꿀을 첨가군이 가장 좋았으며, 주사전자현미경으로 관찰한 결과에서도 꿀을 첨가군의 살구설기떡이 대조군보다 입자가 작고 고른 성상을 보이고 있었다. pH와 산도는 떡 제조 직후에 흰설탕을 첨가한 군이 가장 높게 나타났다. 수분함량은 저장시간이 지남에 따라 꿀 첨가군이 높았으나 총 균수는 꿀 첨가군이 낮게 나타났다. 색상은 제조 직후 명도(L)가 흰설탕 첨가군이 가장 높았으며, a값(적색도)과 b값(황색도)은 황설탕 첨가군이 가장 높았다. 한편, 48시간 저장 후 견고성과 점착성, 파쇄성은 올리고당을 첨가군이, 반면에 응집성과 탄력성은 꿀 첨가군이 가장 높게 나타났다. 관능검사의 경우 색상, 단맛, 촉촉한 정도, 삼킨 후의 느낌, 전반적인 기호도에서 꿀 첨가군이 가장 높게 나타났다. 이런 결과로 보아 살구설기떡 제조 시 당으로 꿀을 사용하면 품질 향상을 기대할 수 있으리라 판단된다.

The purpose of this study was to evaluate the effect of different saccharides on the quality of apricot sulgidduk. Appearance color of honey-added group as compared to other samples in apricot sulgidduk were preferable and scanning electron microscopy exhibited smaller pores. pH and acidity of white-added group immediately after preparation were higher than those of other groups. Higher moisture contents of honey-added groups during storage were found but total bacterial counts immediately before storage were 1 log cycle lower than that of other samples. The highest 'L' values were found for white sugar added group but the highest 'a' and 'b' were for yellow sugar-added sample. In mechanical characteristics of apricot sulgidduk for 48 hrs during storage at $20^{\circ}C$, hardness, gumminess and brittleness were higher in oligosaccharide-added sample as compared to other samples, while cohesiveness and springiness were the highest in honey-added group. In sensory evaluation of the sulgidduk, honey-added group obtained the highest score in color, sweet taste, moisture, after swallowing and overall quality (p<0.05) These results suggest that apricot sulgidduk with honey can be used as commercially successful rice cakes.

키워드

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  2. Changes in the Texture Properties of Glutinous Rice Cake under Various Concentrations of Saccharides and Emulsifiers during Their Storage at 4℃ vol.19, pp.4, 2012, https://doi.org/10.11002/kjfp.2012.19.4.477
  3. Quality Characteristics of Muffins Supplemented with Freeze-Dried Apricot Powder vol.42, pp.6, 2013, https://doi.org/10.3746/jkfn.2013.42.6.957
  4. Effect of Grapefruit Seed Extracts and Acid Regulation Agents on the Qualities of Topokkidduk vol.42, pp.6, 2013, https://doi.org/10.3746/jkfn.2013.42.6.948
  5. A study of the quality characteristics of frozen Korean rice cake by using different thawing methods vol.27, pp.5, 2018, https://doi.org/10.1007/s10068-018-0376-3