Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Sulgidduk Supplemented with Sunflower (Helianthus annuus) Seeds

해바라기씨를 첨가한 설기떡의 품질 특성

  • Lim, Jeom-Hee (Dept. of Culinary & Foodservice Management, Sejong University) ;
  • Kang, Yang-Sun (Dept. of Culinary & Foodservice Management, Sejong University) ;
  • Kim, Jong-Gun (Dept. of Culinary & Foodservice Management, Sejong University)
  • 임점희 (세종대학교 조리외식경영학과) ;
  • 강양선 (세종대학교 조리외식경영학과) ;
  • 김종군 (세종대학교 조리외식경영학과)
  • Published : 2008.06.30
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Abstract

This study was conducted to investigate the quality characteristics of Sulgidduk with different ratios of sunflower seeds (0, 3, 6, 9, 12%), stored over 3days. As amount of sunflower seed content increased, moisture contents decreased $41{\sim}36%$. The L-value decreased with increasing seed content, while a- and b-values increased. Mechanical evaluation revealed that hardness was highest at 0% and lowest at 12% seed content during the storage period. Adhesiveness was highest at 0% seed content, decreasing with increasing seed content on the first day, while cohesiveness did not show significant differences with or without seed content. Springiness increased with increasing seed content, while gumminess and chewiness decreased with increasing seed content. Results of sensory evaluations showed that color and flavor increased with addition of sunflower seed, with softness, moistness, chewiness and overall-acceptability being highest at 6% seed content. In conclusion, results prove that Sulgidduk with 6% of sunflower seed content is the best.

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