Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality characteristics of Sulgidduk by the Addition of Apricot Seed Powder

살구씨가루를 첨가한 설기떡의 품질특성

  • Choi, Woo-Seoung (Department of Tourism Hotel & Restaraunt Management, Daelin College) ;
  • Choi, Mi-Kyung (Department of Tourism Hotel & Restaraunt Management, Daelin College) ;
  • Chae, Kyung-Yeon (Department of Tourism and Foodservice Business, Osan College)
  • 최우승 (대림대학교 호텔조리외식계열) ;
  • 최미경 (대림대학교 호텔조리외식계열) ;
  • 채경연 (오산대학교 관광외식사업과)
  • Published : 2011.12.30
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Abstract

The aim of this study was to determine the optimum amount of apricot seed powder to add to rice flour in oder to prepare Sulgidduk (traditional rice cakes). As the apricot seed powder level of the Sulgidduk increased, the moisture contents of the samples decreased (40.30~43.46%), and the color of L- and a-values also decreased, while the b-value increased. According to instrumental test results, hardness, springiness, gumminess, chewiness and adhesiveness were all highest in the 0% apricot seed powder sample. The cohesiveness of samples did not show a conclusive relationship with the level of apricot seed powder present. In sensory evaluation results, the 3% and 6% samples received high overall acceptability scores. In conclusion, based on both sensory and instrumental testing, the optimal Sulgidduk mixture consisted of 3~6% apricot seed powder added to rice flour.

Keywords

References

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