- Volume 16 Issue 1
This study is to analyze the sensory and mechanical characteristics, moisture content and color values of purple sweet-potato powder sulgidduk prepared with various concentrations of purple sweet-potato powder; 0%(PP0 group), 1%(PP1 group), 2%(PP2 group), 3%(PP3 group), and 4%(PP4 group). As a result of analyzing the texture, sulgidduk with more purple sweet-potato powder added and that used adhesiveness, springiness, cohesiveness, gumminess and chewiness of sulgidduk decreased but hardness was not significantly different by increasing the amount of Purple Sweet-Potato powder. The moisture content of purple sweet-potato powder sulgidduk ranged from 37~39%. Hunter color L-value of sulgidduk decreased and a, b-value increased significantly by increasing the amount of purple sweet-potato powder. The results of the study support the benefits of purple sweet-potato powder supplementation in sulgidduk in the aspects of taste and functionality. Above results indicated that sulgidduk added 3% purple sweet-potato powder(PP3) showed the best quality through the sensory and texture analysis.