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

  • 제19권4호
  • /
  • Pages.603-609
  • /
  • 2009
  • /
  • 1225-6781(pISSN)
  • /
  • 2288-8802(eISSN)
동아시아식생활학회 (The East Asian Society of Dietary Life)
권호 표지

살구를 첨가한 설기떡의 품질 특성

Quality Characteristics of Sulgidduk Supplemented with Apricot Powder

  • 최우승 (세종대학교 조리외식경영학과) ;
  • 박영희 (세종대학교 조리외식경영학과) ;
  • 홍진숙 (세종대학교 조리외식경영학과)
  • Choi, Woo-Seung (Dept. of Culinary & Foodservice Management, Sejong University) ;
  • Park, Young-Hee (Dept. of Culinary & Foodservice Management, Sejong University) ;
  • Hong, Jin-Sook (Dept. of Culinary & Foodservice Management, Sejong University)
  • 투고 : 2009.04.22
  • 심사 : 2009.06.29
  • 발행 : 2009.08.31
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초록

The purpose of this study was to determine the most desirable mixture ratio of apricot powder to rice flour for the preparation of apricot Sulgidduk (Sulgidduk containing apricot powder). The moisture contents of the samples ranged from 38% to 42%. The L-value decreased, while the a- and b-values increased, with increasing amounts of added apricot powder. In the mechanical evaluation of the physical properties, we found that the hardness, adhesiveness, cohesiveness and springiness decreased with increasing apricot powder content. And in addition, throughout the storage period, gumminess and chewiness decreased. Based on the sensory evaluations, the apricot power intensified the color, flavor, sweetness and sourness of the Sulgidduk. The sample containing 12% apricot powder had the highest moistness, chewiness however, but the overall-acceptability scores of the sample containing 6% apricot powder had were the highest. Consequently, the addition of 6% apricot powder to the rice flour was determined to be the best formula for apricot Sulgidduk in terms of the sensory qualities such as softness, moistness, chewiness and overall-acceptability.

키워드

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