한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제21권1호
  • /
  • Pages.22-27
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  • 2008
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
권호 표지

누에 동충하초 분말 첨가량에 따른 설기떡의 품질 특성

Quality Characteristics of Seolgiddeok Prepared with Added Paecilomyces japonica Powder

  • 신승미 (청운대학교 호텔조리식당경영학과) ;
  • 김애정 (혜전대학 식품영양과) ;
  • 조한철 (청운대학교 호텔조리식당경영학과) ;
  • 정경희 (공주대학교 식품공학과)
  • Shin, Seung-Mee (Dept. of Hotel Culinary and Catering Management, Chungwoon University) ;
  • Kim, Ae-Jung (Dept. of Food and Nutrition, Hyejeon College) ;
  • Cho, Han-Chul (Dept. of Hotel Culinary and Catering Management, Chungwoon University) ;
  • Joung, Kyung-Hee (Dept. of Food Science and Technology, Kongju National University)
  • 발행 : 2008.03.31
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초록

This study investigated the quality characteristics of the Seolgiddeok samples prepared with various amounts(0, 0.5, 1.0 and 2.0%) of Paecilomyces japonica powder by examining proximate compositions, color, texture and sensory quality. The composition of the Paecilomyces japonica powder was measured as follows: moisture(7.40%), crude protein(55.77%), crude lipid(7.1l%), and crude ash(5.39%). With increasing Paecilomyces japonica powder content, the moisture and crude protein content of the Seolgiddeok increased; however crude fat and ash contents decreased. In terms of color, the lightness of the Seolgiddeok decreased and yellowness and redness increased with increasing amounts of Paecilomyces japonica powder. Among textural characteristices hardness, cohesiveness, and gumminess were decreased, but springiness increased according to the addition level of Paecilomyces japonica powder. For the sensory evaluation, the overall quality of the SP-l.0% group was not significantly different than the control group(SP group). In conclusion, the optimal addition amount of Paecilomyces japonica powder for Seolgiddeok is proposed as 1% of total weight.

키워드

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