The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of Sulgidduk with Adenophora remotiflora Powder

모시대 분말을 첨가한 설기떡의 품질 특성

  • Jung, Jung-Suk (Dept. of Hotel Culinary and Catering Management, Chungwoon University) ;
  • Shin, Seung-Mee (Dept. of Hotel Culinary and Catering Management, Chungwoon University) ;
  • Kim, Ae-Jung (Dept. of Food and Nutrition, Hyejeon College)
  • 정정숙 (청운대학교 호텔조리식당경영학과) ;
  • 신승미 (청운대학교 호텔조리식당경영학과) ;
  • 김애정 (혜전대학 식품영양과)
  • Received : 2010.03.21
  • Accepted : 2010.06.04
  • Published : 2010.06.30
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Abstract

Sulgidduk samples containing 1, 2, and 4% Adenophora remotiflora powder and a control were examined for moisture content, gelatinization property, color, textural characteristics, and sensory qualities to determine the optimal ratio of Adenophora remotiflora powder in the formulation. The highest viscosity, lowest viscosity, final viscosity, setback and breakdown decreased as the contents of Adenophora remotiflora powder increased in the gelatinization property of flour blends of rice cake made with Adenophora remotiflora powder. The water content of rice cake with Adenophora remotiflora powder was 40.54~41.30% and there was no significant difference between samples with Adenophora remotiflora powder. L values indicating brightness were highest in the control group and all of the a values displayed green color indicating that they were negative. The b values were lowest in the control group and the values increased as the level of Adenophora remotiflora powder increased. Evaluation of the mechanical characteristics of rice cake with Adenophora remotiflora powder, hardness, cohesion, adhesion and chewiness were all higher in the control group and as its contents were rich, such properties were reduced. In addition, there was no significant difference between adhesion and chewiness. Adhesion and elasticity were low in the control group and as its contents were rich, such properties increased. The results of the sensory test revealed that the, control group containing 1% Adenophora remotiflora powder had the highest color, flavor, taste and overall preference.

Keywords

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