Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Seolgiddeok with Radish (Raphanus sativus L.) Leaf Powder

무청 분말이 첨가된 설기떡의 품질 특성

  • Kim, Chan-Hee (Department of Food and Nutrition, Hanyang Women's University)
  • 김찬희 (한양여자대학교 식품영양과)
  • Received : 2015.05.04
  • Accepted : 2015.06.02
  • Published : 2015.06.30
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Abstract

This study was conducted to investigate the physical, textural and sensory properties of Seolgiddeok prepared with different amount of radish leaf powder, and stored for 3 days. The moisture content decreased gradually during storage and the decrease was less in the groups with radish leaf powder than in the control. The color L value decreased significantly as the amount of radish leaf powder increased, while the redness (a) and yellowness (b) both increased. Measurements with a texture analyzer, showed that the hardness, chewiness, gumminess and adhesiveness of Seolgiddeok tended to decrease in proportion to the amount of radish leaf powder in the formula. The gelatinization properties of Seolgiddeok were investigated by amylograph. Breakdown and setback in Seolgiddeok were low following the addition of radish leaf powder. In the sensory evaluation, Seolgiddeok with radish leaf powder was superior in flavor, chewiness, and softness than the control. Seolgiddeok with 3% radish leaf powder had the highest overall acceptability score. Therefore, we concluded that the addition of radish leaf powder to Seolgiddeok improves the sensory characteristics and delays retrogradation.

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