Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Songgi Garaetteok

송기가래떡의 품질특성

  • Woo, Min-Ju (Department of Traditional Food Business, Graduate School of Jeonju University) ;
  • Lim, Hyeon-Sook (Department of Traditional Food Business, Graduate School of Jeonju University) ;
  • Cha, Gyung-Hee (Department of Traditional Food Business, Graduate School of Jeonju University)
  • 우민주 (전주대학교 일반대학원 전통식품산업학과) ;
  • 임현숙 (전주대학교 일반대학원 전통식품산업학과) ;
  • 차경희 (전주대학교 일반대학원 전통식품산업학과)
  • Received : 2015.10.28
  • Accepted : 2016.02.12
  • Published : 2016.02.29
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Abstract

We conducted comparative analysis on the quality characteristics five different classes of the Songgi (Pine inner bark) Garaetteok with different pine inner bark 0%, 1%, 2%, 3%, and 4%, respectively. The experiment results show that color values of the Songgi Garaetteok pine inner bark powder, the L value highest in control group 72.91 while a value was highest in 4% group. As a result of measurements for three days, the moist content for control group and 1% group 48.89 and 51.65, respectively two hours production. On day 1, the moist content of all samples peaked. Harness peaked in control group 954.13, followed by 4% group. The DPPH radical scavenging ability of pine inner bark powder and the Songgi Garaetteok containing 4% pine inner bark highest at 11.61% and 7.14%, respectively. In evaluating antibiosis, the Songgi Garaetteok containing 4% pine inner bark the highest level of antibacterial activity. In sensory evaluation, the Songgi Garaetteok containing 2% pine inner bark received the highest score color, flavor, texture, taste and overall preference. The experiment that the Songgi Garaetteok pine inner bark powder has better antioxidative effect regular Songgi Garaetteok. Therefore, the Songgi Garaetteok 2% pine inner bark powder the most desirable of the Songgi Garaetteok containing pine inner bark.

Keywords

References

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