The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of Sulgidduk Prepared with Added Freeze Dried-eggplant Powder

동결 건조한 가지 분말을 첨가한 설기떡의 품질특성

  • Choi, Sang-Ho (Division of Culinary Art and Nutrition, Honam University) ;
  • Moon, Sook-Jeong (Dept. of Culinary & Food Service Management, Sejong University) ;
  • Lee, Mi-Kyung (Dept. of Culinary & Food Service Management, Sejong University) ;
  • Ahn, Jong-Sung (Dept. of Culinary & Food Service Management, Sejong University)
  • 최상호 (호남대학교 조리영양학부) ;
  • 문숙정 (세종대학교 일반대학원 조리외식경영학과) ;
  • 이미경 (세종대학교 일반대학원 조리외식경영학과) ;
  • 안종성 (세종대학교 일반대학원 조리외식경영학과)
  • Received : 2013.01.04
  • Accepted : 2013.08.26
  • Published : 2013.09.30
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Abstract

The results of testing general components, physical property and physical function after having made steamed rice cake by adding eggplant, which caters to consumers' tastes are as follows. It showed that when eggplant powder content increased, the moisture content of steamed rice cake with eggplant was decreased. It also showed that the lightness value (L) of steamed rice cake with eggplant powder was the highest as 82.75 in the control group. When eggplant powder content increased, the redness (a) and yellowness (b) were increased. From the results of having measured the antioxidant potential over the steamed rice cake with freezing-drying eggplant powder by DPPH radical elimination, we figured out that it was the lowest as 48.30% in the control group. As more eggplant powder was added, its elimination increased accordingly. As per hardness of steamed rice cake with eggplant, the added group with 7% was revealed as the highest at 0.757. It showed that adhesiveness was the lowest as 30.233 in the control group, and springiness and cohesiveness were on the rise as freezing-drying eggplant powder was increased. Furthermore, softness and chewiness were shown to be high in the added group with eggplant powder of 3, 5%. The evaluation over the overall preference was the highest in 5% added group. Judging from this, adding 3~5% eggplant powder against non-glutinous rice powder is considered an optimal quantity in making steamed rice cake with eggplant.

Keywords

References

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