Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Sulgidduk with Yacon Powder

야콘 분말을 첨가한 설기떡의 품질 특성

  • Lee, Eun-Suk (Department of Food & Biotechnology and Food and Bio-industrial Research Center, Hankyong National University) ;
  • Shim, Jae-Yong (Department of Food & Biotechnology and Food and Bio-industrial Research Center, Hankyong National University)
  • 이은숙 (한경대학교 식품생물공학과 및 식품생물연구소) ;
  • 심재용 (한경대학교 식품생물공학과 및 식품생물연구소)
  • Received : 2010.08.02
  • Accepted : 2010.09.14
  • Published : 2010.10.31
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Abstract

In this study, Sulgidduk samples were prepared with 0%, 3%, 5% and 7% yacon powder. Sulgidduk samples were then examined for quality characteristics such as moisture content, general components, color, texture profile analysis, sensory qualities, and sugar content, in order to determine the optimal ratio of yacon powder in the formulation. Regarding the general components of yacon Sulgidduk, the contents of crude protein and lipid decreased as the ratio of yacon powder increased. The L-value for color decreased, whereas a- and b-values increased. In the texture profile analysis, 7%-added yacon showed significantly lower hardness, whereas 7% yacon powder showed the highest values for cohesiveness, springiness, and chewiness. The contents of sucrose, fructose, and glucose in yacon Sulgidduk were found to be 3%, 5%, and 7% by LC, respectively. Sucrose showed a decreasing trend with increased yacon powder content, but fructose and glucose increased with increased amount of yacon powder. For sensory qualities, taste/flavor, texture, hardness, and overall acceptability were not significantly different among the 0%, 3%, and 5% yacon powder samples.

Keywords

References

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