한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제23권3호
  • /
  • Pages.386-391
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  • 2010
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  • 1225-4339(pISSN)
  • /
  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
권호 표지

흑삼 추출물을 첨가한 설기떡의 품질특성

Quality Characteristics of Sulgidduk Added with Black Ginseng Extracts

  • 김애정 (혜전대학 식품영양과) ;
  • 신승미 (청운대학교 호텔조리식당경영학과) ;
  • 정정숙 (청운대학교 호텔조리식당경영학과)
  • Kim, Ae-Jung (Dept. of Food and Nutrition, Hyejeon College) ;
  • Shin, Seung-Mee (Dept. of Hotel Culinary and Catering Management, Chungwoon University) ;
  • Jung, Jung-Suk (Dept. of Hotel Culinary and Catering Management, Chungwoon University)
  • 투고 : 2010.07.16
  • 심사 : 2010.09.07
  • 발행 : 2010.09.30
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초록

Sulgidduk samples containing control, 0.5, 1, 1.5 and 2% black ginseng extracts and a control were examined for moisture content, color, textural characteristics, and sensory qualities to determine the optimal ratio of black ginseng extracts in the formulation. The moisture content of sulgidduk added with black ginseng extracts was 37~40%. Additionally, the lightness decreased and the redness and the yellowness increased as the black ginseng extracts content increased. Hardness, springiness, gumminess and chewiness increase with the addition of black ginseng extracts. however, adhesiveness did not differ significantly among the groups. Sulgidduk containing 1% black ginseng extracts received the highest scores for color, flavor, texture and overall preference. Based on the above results of sensory and texture analyses, sulgidduk containing 1% black ginseng extracts had the highest quality for commercialization.

키워드

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