The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Qualitative Properties of Sulgidduk with the Different Density of Rice Powder Made by Multifunctional Grinder

가정용 믹서류를 이용하여 제조한 설기떡의 품질특성

  • 이유나 (고려대학교 식품영양학과) ;
  • 이종현 (동남보건대학 식품영양학과) ;
  • 김영순 (고려대학교 식품영양학과)
  • Received : 2012.11.14
  • Accepted : 2012.12.07
  • Published : 2012.12.31
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Abstract

Sulgidduk is a kind of basic steamed rice cake in Korea. Multifunctional portable grinder was used for making sulgidduk and investigated the characteristic changes of rice powder for deciding the proper particle size of rice powder. Operation times for grinding the water absorbed swelled rice were 10, 20, 30 and 40 seconds. Moisture contents of rice powder and sulgidduk showed an increasing tendency with an increase of operation times for grinding. Springiness showed significant differences according to the operation times. Cohesiveness was decreased severely after 40 seconds grinding. Chewiness showed high after 20 seconds grinding in all groups; however, decreased after 40 seconds grinding and showed similar chewiness of the control group. Fracturability also showed severe increased tendency after 20 seconds grinding and decreased after 30 seconds grinding. Strength and hardness showed significant differences; they were increased until 30 seconds and severely decreased after 40 seconds grinding. L values showed significant differences in all the groups ($p{\leq}0.05$). The a and b values did not show any differences in all groups. Overall sensory evaluations, such as colors, flavors and texture, were increased with operation times for grinding and showed significant differences among the groups (p<0.05). As a result of this study, 40 seconds grinding times were the best condition for making sulgidduk, using by multifunctional grinder.

Keywords

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