Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Sulgidduk Added with Astragalus membranaceus Powder

황기분말 첨가 설기떡의 품질특성

  • Lee, Se-Hee (Dept. of Food Service Management, Sejong University) ;
  • Cho, Sung-Hyun (Dept. of Food Service Management, Sejong University)
  • 이세희 (세종대학교 조리외식학과) ;
  • 조성현 (세종대학교 조리외식학과)
  • Received : 2012.09.18
  • Accepted : 2013.05.13
  • Published : 2013.06.29
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Abstract

This study was conducted to investigate rheological and sensory characteristics of Sulgidduk added with Astragalus membranaceus powder. The moisture content of the Sulgidduk ranged from 42.03% to 43.38%. The addition of Astragalus membranaceus powder in the Sulgidduk tended to decrease the pH value, but did not change $brix^{\circ}$ values of the samples. the addition of Astragalus membranaceus powder in the Sulgidduk tended to decrease the lightness (L) in Hunter color value, but to increase the redness (a) and yellowness (b). For the textural characteristics, the addition of Astragalus membranaceus powder decreased the hardness and springiness. In sensory evaluation, the addition of 1.5% Astragalus membranaceus powder had the best score in taste and overall preference. Therefore, this results suggest that adding 1.5% Astragalus membranaceus powder could be applied for making Astragalus membranaceus Sulgidduk.

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References

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