Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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The Quality Characteristics of Sulgidduk Prepared with Parsley powder

파슬리가루를 첨가한 설기떡의 품질특성

  • Lim, Jeom-Hee (Department of Culinary & Foodservice Management, Sejong University) ;
  • Park, Jong-Hee (Department of Culinary & Foodservice Management, Sejong University)
  • 임점희 (세종대학교 일반대학원 조리외식경영학과) ;
  • 박종희 (세종대학교 일반대학원 조리외식경영학과)
  • Published : 2011.02.28
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Abstract

The purpose of this study was to investigate the quality characteristics of Sulgidduck prepared with an optimal amount of parsley. The moisture content of Sulgidduk with the added parsley powder was between 40~41%. In the color measurement of parsley Sulgidduk, the results show that L-value was significantly reduced by the addition of parsley powder, a-value was the highest in the control group, and b-value was the highest with 2% parsley powder content. The pH of parsley Sulgidduk was decreased by the addition of parsley powder. The results of mechanical evaluation show that the cohesiveness and hardness of parsley Sulgidduk, were significantly increased during storage for 3 days, with an increase in the amount of parsley. In addition, springiness was significantly decreased, and chewiness increased, with an increase in the amount of parsley. Consequently, the addition of 6% parsley powder to Sulgidduk was the best formula for improving Sulgidduk in terms of sensory qualities such as color, taste, and overall acceptability.

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