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 Supplemented with Ligularia fischeri Powder

곰취가루를 첨가한 설기떡의 품질 특성

  • Kang, Yang-Sun (Dept. of Culinary & Foodservice Management, Sejong University) ;
  • Kim, Jung-Soo (Dept. of Hotel & Foodservice Management, Daeduk University)
  • 강양선 (세종대학교 조리외식경영학과) ;
  • 김정수 (대덕대학 호텔외식과)
  • Received : 2011.02.11
  • Accepted : 2011.04.12
  • Published : 2011.04.30
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Abstract

The goal of this study was to make more efficient use of Ligularia fischeri which has both medical and cooking applications after freezing and drying. We manufactured Sulgidduk containing 0, 2, 4, 6 and 8% of Ligularia fischeri powder. Chemical analysis showed that Ligularia fischeri powder contained, 5.77% water, 19.97% crude protein, 1.89% crude fat, 13.12% crude ash, and 9.73% crude fiber. The water content of Sulgidduk to which Ligularia fischeri was added ranged from 37.72~40.20%. As more Ligularia fischeri was added, the L value and 'a' value increased, while the 'b' value did not significantly change. Optimal preference was for a 4% content of added Ligularia fischeri powder. Based on the results of this experiment, Sulgidduk manufactured with added Ligularia fischeri powder showed less hardness than the control group throughout a period of storage, and adequate addition of Ligularia fischeri powder can effectively enhance the storability of Sulgidduk containing Ligularia fischeri.

Keywords

References

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