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 Chestnut

밤을 첨가한 설기떡의 품질 특성

  • Hong, Kap-Jin (Dept. of Culinary & Food Service Management, Sejong University) ;
  • Hwang, Seung-Hwan (Dept. of Culinary & Food Service Management, Sejong University)
  • 홍갑진 (세종대학교 조리외식경영학과) ;
  • 황승환 (세종대학교 조리외식경영학과)
  • Received : 2010.09.28
  • Accepted : 2011.03.02
  • Published : 2011.04.30
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Abstract

The results of a study on the effects of variable chestnut content (0~25%) on the palatability of Sulgidduk or steamed rice cake were as follows: moisture content and degrees Brix increased significantly following an increase in chestnut content. L value and a value decreased significantly, whereas b value increased significantly. Sensory evaluation scores increased in the order of 15% > 10% > 25% > 20% > 0% chestnut content. Thus, we believe that the addition of 15% chestnut increases the palatability of Sulgidduk.

Keywords

References

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