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 added with Macadamia Powder

마카다미아 가루를 첨가한 설기떡의 품질 특성

  • Jo, Eun-Hee (Dept. of Foodservice & Culinary Management, Graduate School of Kyonggi University) ;
  • Kim, Myung-Hee (Dept. of Foodservice & Culinary Management, Graduate School of Kyonggi University)
  • 조은희 (경기대학교 대학원 외식조리관리학과) ;
  • 김명희 (경기대학교 대학원 외식조리관리학과)
  • Received : 2013.09.27
  • Accepted : 2013.12.22
  • Published : 2013.12.31
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Abstract

In order to find out the possible effects of steamed rice cake with varying addition of macadamia powder on quality improvement, this study applied 3%, 6%, 9% and 12% addition of macadamia powder. As a result, it found that the more addition of macadamia powder led to significantly higher crude oil content. Further it revealed that whit more addition of macadamia powder, it tended to show a lower L value. Also with more addition of macadamia powder a higher b value was shown. According to SEM, it was found that the 0% group showed an inconsistent grain size and porosity, local distribution of big lumps and rough surfaces, whereas more addition of macadamia powder tended to show a large mass formation and smoother cross-section. The 12% group showed a gradually decreasing hardness. According to the results of sensory characteristics, it was found that the 12% group showed the highest level in flavor, nutty, softness, after taste and overall quality. Conclusively, it is found that the preparation of steamed rice cake using macadamia powder is helpful to keep flavor and softness; moreover, it contributes to the overall quality of rice cake.

Keywords

References

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