The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of Sulgidduk added with Apios(Apios americana M.) Powder

아피오스 분말 첨가 설기떡의 품질 특성

  • Park, Mi-Lan (Division of Food & Nutrition and Cook, Taegu Science University) ;
  • Kim, Jung-Mi (Division of Food & Nutrition and Cook, Taegu Science University) ;
  • Lee, Mi-Hee (Division of Food & Nutrition and Cook, Taegu Science University)
  • 박미란 (대구과학대학교 식품영양조리학부) ;
  • 김정미 (대구과학대학교 식품영양조리학부) ;
  • 이미희 (대구과학대학교 식품영양조리학부)
  • Received : 2017.08.21
  • Accepted : 2017.11.07
  • Published : 2017.12.31
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Abstract

This study examined the characteristics of Sulgidduk with different amounts of apios powder (0, 10, 20, 30, and 40%). The moisture content of Sulgidduk significantly increased with the addition of apios powder. Also, the pH values of Sulgidduk significantly decreased with the addition of apios powder. The addition of apios powder in the Sulgidduk decreased the lightness (L) in Hunter's color value, but increased the redness (a) and yellowness (b). By increasing the quantity of apios powder, the hardness, gumminess, and chewiness of Sulgidduk decreased and its springiness increased. The addition of apios powder in the Sulgidduk increased the total polyphenol content and DPPH-radical-scavenging activity. In the sensory evaluation, the addition of 20, 30% apios powder had the best score in taste and overall preference. This study suggests that apios powder is an excellent ingredient for improving the sensory preference and functionality of Sulgidduk. The study also shows that it was the addition of 30% apios powder can be used to make functional Sulgidduk.

Keywords

References

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