Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Sulgidduk with Added Ssukgat (Chrysanthemum coronarium L. var. spatiosum) Powder

쑥갓가루를 첨가한 설기떡의 품질 특성

  • Choi, Eun-Jeong (Dept. of Culinary & Foodservice Management, Sejong University) ;
  • Lee, Seung-Min (Dept. of Culinary & Foodservice Management, Sejong University)
  • 최은정 (세종대학교 조리외식경영학과) ;
  • 이승민 (세종대학교 조리외식경영학과)
  • Received : 2010.02.04
  • Accepted : 2010.08.21
  • Published : 2010.08.31
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Abstract

This study was performed to investigate the quality characteristics of Sulgidduk added ssukgat. Sulgidduk was prepared with freeze-dried ssukgat powder, rice flour, sugar, and salt. The Sulgidduk was made with various amounts(0, 1, 3, 5, 7%) of added ssukgat powder. The moisture content, Hunter's color value, dietary fiber, texture profile analysis, and sensory characteristics of ssukgat Sulgidduk were examined. The addition of ssukgat powder has a tendency to decrease the water content of Sulgidduk. As the amount of ssukgat powder increased, the lightness (L) and redness (a) decreased, and the yellowness (b) increased. In texture profile analysis, the hardness decreased with increasing ssukgat powder content. Chewiness, cohesiveness and springiness did not show significant differences with different amounts of ssukgat powder. The results of sensory evaluation showed that the sweetness, softness, and overall acceptability scores were the highest with Sulgidduk containing 3% ssukgat powder. In conclusion, these results show that the Sulgidduk with 3% of ssukgat powder contained dietary fiber is the best.

Keywords

References

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