한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제37권3호
  • /
  • Pages.152-161
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  • 2024
  • /
  • 1225-4339(pISSN)
  • /
  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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율피 분말을 첨가한 가래떡의 품질특성

Characteristics of Garaetteok with Added Dried Inner Shell Powder of Chestnut

  • 남혜현 (세종대학교 조리외식경영학과) ;
  • 정장호 (세종대학교 조리외식경영학과)
  • Hye-Hyun Nam (Dept. of Culinary and Food Service Management, Sejong University) ;
  • Chang-Ho Chung (Dept. of Culinary and Food Service Management, Sejong University)
  • 투고 : 2024.04.22
  • 심사 : 2024.06.06
  • 발행 : 2024.06.30
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초록

This study investigated the influence of incorporating chestnut inner shell powder (CISP) at varying levels (0%, 3%, 6%, 9%, and 12% w/w) on the quality, antioxidant potential, and consumer preference of garaetteok, a Korean rice cake. Findings revealed a decrease in moisture content and pH with increasing CISP content. Color analysis indicated a reduction in lightness (L) and yellowness (b) values, while redness (a) values increased. Textural properties displayed an increase in hardness, chewiness, and gumminess, but a decrease in springiness, adhesiveness, and cohesiveness with increasing CISP levels. Sensory evaluation for appearance, taste, flavor, texture, and overall preference revealed the sample containing 6% CISP to be the most favorable. Moreover, the antioxidant activity of the garaetteok exhibited a positive correlation with increasing CISP content. In conclusion, incorporating 6% CISP resulted in improved quality characteristics for garaetteok development, offering enhanced nutritional value, antioxidant properties, and overall consumer preference.

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