Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Sulgitteok Using Dry Non-Glutinous Rice Flour with Added Various Sweeteners

당류의 종류를 달리한 건식 쌀가루 설기떡의 품질특성

  • Park, Young Mi (Dept. of Food Service Industry Hanyang Women's University) ;
  • Yoon, Hye Hyun (Dept. of Culinary and Food Service Management, Kyung Hee University)
  • 박영미 (한양여자대학교 외식산업과) ;
  • 윤혜현 (경희대학교 조리.서비스경영학과)
  • Received : 2014.08.04
  • Accepted : 2014.08.21
  • Published : 2014.10.31
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Abstract

The purpose of this study was to identify appropriate sweeteners that could improve the dryness, while reducing calorie by adding various sweeteners to Sulgitteok using dry non-glutinous rice flour. Of six sweeteners (sucrose, trehalose, honey, acesulfame K, oligosaccharide, and erythritol) added, Sulgitteok with acesulfame K had the highest moisture content, whereas Sulgitteok with trehalose had the lowest moisture content. The moisture content of all samples were decreased when storage period was increased except the sample added with trehalose. Sulgitteok with erythritol had the highest L-value, whereas Sulgitteok with oligosaccharide had the lowest L-value. The L-value and b-value of Sulgitteok samples decreased when storage period was increased. Sulgitteok with trehalose had the highest hardness, whereas Sulgitteok with oligosaccharide had the lowest hardness. The hardness increased in all samples when storage period was increased. Sulgitteok sweetened with acesulfame K and honey had the highest acceptance.

Keywords

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