Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Optimization of Sulgidduk with Green Laver Powder Using a Response Surface Methodology

파래분말 첨가 설기떡의 최적화

  • Kim, Hyun-Sook (Division of Food Science and Biotechnology, Pukyoung National University) ;
  • Lyu, Eun-Soon (Division of Food Science and Biotechnology, Pukyoung National University)
  • 김현숙 (부경대학교 식품생명공학부) ;
  • 류은순 (부경대학교 식품생명공학부)
  • Received : 2009.08.25
  • Accepted : 2010.02.04
  • Published : 2010.02.28
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Abstract

This study was performed to determine the optimal manufacturing conditions adding green laver, which has a rich aroma and unique taste, to Sulgidduk. The variables in green laver Sulgidduk production were amounts of green laver powder and water. Six sensory characteristics were used for sensory evaluations, including color, green laver flavor, green laver taste, moistness, softness, and elasticity. The optimal amounts of the powder and water were found to be 6.84 g for green laver powder and 31.08 g for water, satisfying a target sensory score (7.0/9.0) according to a response surface method. Sulgidduk with these optimal amounts of green laver and water was tasted by 118 consumers and showed a high acceptability score (6.94). Older consumers ($\geq$30 years old) preferred the color and flavor of green laver significantly more than younger consumers ($\leq$29 years old) did (p<0.01). Color analysis results of green laver Sulgidduk were significantly different in brightness, redness, and yellowness from those of Sulgidduk (control)(p<0.01). Texture analysis scores of green laver Sulgidduk were significantly lower than those of Sulgidduk (control) in hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness, and they were significantly different in adhesiveness and chewiness (p<0.05).

Keywords

References

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