Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Sulgidduk Containing Added Tomato Powder

토마토 분말을 첨가한 설기떡의 품질특성

  • Lee, Jin-Sook (Department of Culinary & Foodservice Management, Sejong University) ;
  • Cho, Myung-Suk (Department of Culinary & Foodservice Management, Sejong University) ;
  • Hong, Jin-Sook (Department of Culinary & Foodservice Management, Sejong University)
  • 이진숙 (세종대학교 조리외식경영학과) ;
  • 조명숙 (세종대학교 조리외식경영학과) ;
  • 홍진숙 (세종대학교 조리외식경영학과)
  • Published : 2008.06.30
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Abstract

The purpose of this study was to determine the most desirable mixture ratio of tomato powder to rice flour for the preparation of tomato Sulgidduk(Sulgidduk containing tomato powder). The moisture contents of samples ranged from 38% to 42%. The L-value decreased, while a- and b-values increased, with increasing amounts of added tomato powder. Also, the pH of samples decreased with increasing amounts of tomato powder. In the mechanical evaluation of physical properties, hardness, adhesiveness, cohesiveness and springiness decreased with increasing tomato powder content. And throughout the storage period, gumminess and chewiness decreased. Based on sensory evaluations, the tomato power intensified the color, flavor, sweetness and sourness of the Sulgidduk. The sample containing 6% tomato powder had the highest softness, moistness, chewiness and the overall-acceptability scores. Consequently, the addition of 6% tomato powder to the rice flour was determined to be the best formula for tomato Sulgidduk in terms of the sensory qualities such as softness, moistness, chewiness and overall-acceptability.

Keywords

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