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 Paste

살구농축액을 첨가한 설기떡의 품질특성

  • Choi, Woo-Seoung (Department of Culinary & Foodservice Management, Sejong University) ;
  • Chae, Kyung-Yeon (Department of Tourism and Foodservice Business, Osan College)
  • 최우승 (세종대학교 조리외식경영학과) ;
  • 채경연 (오산대학교 관광외식사업과)
  • Published : 2012.12.31
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Abstract

The aim of this study was to determine the optimum amount of apricot paste to add to rice flour for the preparation of Sulgidduk. As the apricot paste level of the Sulgidduk increased, the moisture contents of samples increased (40.10-43.71%), The color of L-value decreased, while the a- and b-values increased, with increasing amounts of added apricot paste Sulgidduk. According to the mechanical evaluation results, as the apricot paste level of Sulgidduk increased, the hardness decreased. The cohesiveness was highest in the 16% apricot paste sample, and the springiness, gumminess, chewiness, and adhesiveness were highest in the 0% apricot paste sample. From the sensory evaluation results, the 12% apricot paste adding Sulgidduk received the highest overall acceptability scores. In conclusion, based on its sensory and mechanical qualities, the optimal Sulgidduk formulation consisted of 12% apricot paste added to rice flour.

Keywords

References

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