• Korean journal of food and cookery science
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• v.20 no.2
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• pp.170-179
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• 2004

The purpose of this study was to investigate the instrumental and sensory characteristics of coffee-sulgi(rice cake) with different ratios of the ingredients; coffee(30$m\ell$, 40$m\ell$ and 50$m\ell$ of espresso and instant coffee) and sugar (50g and 75g). A commercial scheme for coffee-sulgi was also investigated. The optimal mixing ratios of coffee-sulgi with added espresso were rice flour 500g, salt 5g, espresso 40$m\ell$ and sugar 75g. Those of coffee-sulgi with added instant coffee were the same. As the sensory intensities of coffee aroma, coffee taste, sweetness, moistness, elasticity, color acceptance for coffee-sulgi and overall acceptance for quality were enhanced, the overall preference for coffee-sulgi was increased. In addition, overall preference was positively correlated with adhesiveness and a-value of instrumental characteristics, but negatively correlated with cohesiveness and L-value. In coffee-sulgi with added espresso, intensities of coffee aroma, browniness, coffee taste, color acceptance for coffee-sulgi, overall acceptance for quality and overall preference were higher than those of coffee-sulgi with added instant coffee. In this point, gourmet coffee-sulgi with added espresso and universal coffee-sulgi with added instant coffee could be differentiated in the coffee-sulgi markets. In conclusion, this study of coffee-sulgi and the differential scheme for the market will be useful to expand rice processing, enhance the intake of rice cakes and provide a reference for the commercialization of rice cakes.

• Food Quality and Culture
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• v.3 no.2
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• pp.59-63
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• 2009

As one of study efforts to develop a food product that can satisfy the taste of modern people and increase the usage of the popular local product of walnut in the region of Chunan, the current study developed a no sugar added functional walnut-sulgi. The walnut-sulgi was manufactured by adding walnut powder into typical sulgi rice cake. While manufacturing the walnut-sulgi rice cake, the health beneficial sugar alcohol ingredient of sorbitol was added instead of commonly used sugar to specialize the walnut-sulgi as a functional rice cake. As the result of such effort, a soft and moist walnut-sulgi was produced. The color of the newly developed walnut-sulgi is white and has a pleasing taste, and its consumer acceptability was higher than the sugar added walnut-sulgi by showing much soft sweetness and textural properties. Considering the facts that sorbitol has a lower glycemic index (GI) than sugar and the content of unsaturated fatty acids that are insufficient in rice cake could be increased, the newly developed sorbitol added walnut-sulgi is thought to be an appropriate functional rice cake that can attractively appeal to obesity and diabetes concerning modern people.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.856-860
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• 2008

We prepared Tofu-sulgi by adding tofu and then analyzed the final product in terms of its nutritional quality, rheological characteristics and sensory tests. While the calorie quantity of Sulgi with Tofu was relatively low compared to that of Baeksulgi, it contained the dietary fiber, calcium and iron that were not present in Baeksulgi. Since Baeksulgi holds a large amount of carbohydrates, it shows a higher weight due to its dense fiber. On the other hand, Sulgi with Tofu showed a relatively low level of tofu protein despite the increased amount of tofu protein. This demonstrated the soft characteristics of Sulgi with Tofu. Also, the results of the sensory test showed that Sulgi with Tofu exhibited a higher preference than Baeksulgi in terms of its taste, flavor and fiber content. The preparation method of Sulgi with Tofu in this study used the natural grinding of tofu without removing the moisture. Also the use of both non-glutinous and glutinous rice flour that can be obtained easily in the public market, are convenient due to their characteristics of easy storage and no property change. Therefore, the preparation method of Sulgi with Tofu is quite convenient as compared to that of traditional Dduk (Korean rice cake) including Baeksulgi. From the perspectives of nutritional content, rheological characteristics and taste preference, Sulgi with Tofu fared better than Baeksulgi. Considering the overall quality characteristics of Sulgi with Tofu, we believe that the addition of tofu could contribute positively toward the quality characteristics of Sulgi.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.677-683
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• 2012

The characteristics and preservation of sulgi added with 0, 1, 3, and 5% onion juice were investigated during storage at $4^{\circ}C$, $18^{\circ}C$, and $30^{\circ}C$. The pH of sulgi added with onion juice was lower than that of sulgi without onion juice and showed higher pH levels at $4^{\circ}C$ than at $18^{\circ}C$ or $30^{\circ}C$. Hardness of sulgi gradually decreased with higher volume of onion juice. Sulgi added with onion juice had higher values of lightness and yellowness than those of the control, whereas redness value was lower. Water activity of sulgi increased upon addition of onion juice. Further, addition of onion juice inhibited growth of aerobic bacteria and mold on sulgi, and the highest suppression of microbial growth was observed at $4^{\circ}C$ compared to other storage temperatures. In the sensory evaluation, color, flavor, after swallowing, and overall quality were all higher in sulgi containing 1% onion juice, but there were no significant differences compared to control sulgi. These results imply that addition of onion juice to sulgi has health and functional benefits and also extends the self-life of sulgi.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.591-598
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• 2013

This study was investigated quality properties of Sulgi with different mixed ratio of brown rice flour (BRF) and germinated brown rice flour (GBRF) by rheometer and sensory evaluation. Moisture contents of Sulgi with different mixed ratio of BRF and GBRF were 44.3~46.0%. In textural properties of Sulgi by rheometer, the higher BRF mixed level, hardness of those were higher. The higher GBRF mixed level, springiness, cohesiveness and gumminess of those were higher. In sensory evaluation properties of Sulgi, the higher BRF mixed level, flavor, firmness and graininess of those were higher. The higher GBRF mixed level, surface color, off-flavor, adhesiveness and cohesiveness of those were higher. Correlation between textural properties and sensory evaluation properties, hardness and firmness, graininess, cohesiveness and moistness, gumminess and surface color, gumminess and off-flavor, were correlated positively(p<0.01). Hardness and surface color, hardness and cohesiveness, hardness and overall quality, springiness and firmness, springiness and graininess were correlated negatively (p<0.01).

• Korean journal of food and cookery science
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• v.26 no.1
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• pp.32-40
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• 2010

This study was performed to determine the quality characteristics of mugwort-Sulgi with added chemical leavening agents. Mugwort-Sulgi was prepared with different levels of baking soda (0.3, 0.6, and 0.9%) and baking powder (0.3, 0.6, and 0.9%) and stored for 4 days. The a value significantly decreased with the addition of baking soda, and the b value significantly decreased over storage time. The pH value was significantly increased by the addition of baking soda, and significantly decreased with baking powder. The rate of swelling and poring was significantly increased with the addition of baking powder, and significantly decreased with baking soda. Hardness, springiness, cohesiveness, and gumminess were significantly increased with the addition of baking soda, while it significantly decreased with the addition of baking powder. According to sensory evaluation, taste, texture, and overall acceptance were highest in mugwort-Sulgi with 0.6% baking powder.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.422-432
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• 2005

Shinuncho(Angelica keiskei koidz)sulgi is a kind of steamed rice cake by an earthenware steamer. I made Shinuncho-sulgi samples with different amounts of Angelica keiskei koidz - powder and different types of sugars (sugar or honey). The more Angelica keiskei koidz powder it has the bitter it tastes but the lower sweetness, moistness and chewiness it has. Samples with honey have higher sweetness, moistness and chewiness but lower bitterness and after-swallowing than ones with sugar. Color is Shinsuncho-sulgi with $3\%$ of Angelica keiskei koidz - powder and honey has been judged to have the best quality. Flavor and Overall-acceptability are Shinsuncho-sulgi with $2\%$ of Amge;oca keiskei koidz - powder and honey has been judged to have the best quality. The more Angelica keiskei koidz powder it has the higher hardness but the significantly cohesiveness, springiness, gumminess, and chewiness it has. Samples with honey have higher hardness, springiness, cohesiveness, gumminess and chewiness, but lower adhesiveness, than ones with sugar. The moisture content of Shinsuncho-sulgi is $35.89\~37.08\%$. Samples with honey have higher b-value but lower L-value and a-value than ones with sugar. Based on the results of the study, the best ratio of ingredients is as follow non-glutinous flour 196g, Angelica keiskei koidz powder $2\%$ (4g), honey 35ml, salt 2g, water 20ml and $37.08\%$ of moisture content.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.977-986
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• 2007

This study was conducted to evaluate the mechanical (texture and color) and sensory characteristics of mulberry leaf sulgi (MLS) and lotus leaf sulgi (LLS) that contained different ratios of ingredients. MLS and LLS with final concentrations of 0%, 1%, 3% and 5% of powdered mulberry and lotus leaf respectively, were prepared. The texture characteristics (hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness), color values (lightness, redness, yellowness), and sensory characteristics (color, flavor, moistness, taste, brittleness, chewiness and after-taste) of the different sulgis were then measured and compared. With the exception of gumminess and chewiness, the texture characteristics of 0% MLS, 1% MLS and 3% MLS were not significantly different. The sensory characteristics of 0% MLS had the highest scores, whereas those of 5% MLS were the lowest for all factors except for brittleness. However, with the exception of chewiness, the scores obtained from 0% and 1 % MLS did not differ significantly. In addition, 1% MLS and 3% MLS were not significantly different from each other. Furthermore, the texture characteristics of 0% LLS and 1 % LLS were not different significantly, although the characteristics of 1% LLS were significantly different from those of 3% and 5% LLS when springiness, cohesiveness, and chewiness were considered. Additionally, the sensory characteristics of 0% LLS and 1% LLS were not significantly different, with the exception of brittleness, and the characteristics of 1% LLS and 3% LLS were not significantly different, with the exception of taste and after-taste.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.239-245
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• 2012

This study was performed to evaluate the quality characteristics of Sulgi (Korean steamed rice cakes) prepared with fresh or frozen red onions. Sulgi was prepared with different levels (10, 20 or 30%) of fresh or frozen onions and stored for 4 days. The L value significantly decreased with the addition of fresh red onions and the a value significantly increased with the addition of either fresh or frozen red onions. The pH value was also increased with the addition of fresh red onions. In terms of texture, the hardness of Sulgi with either fresh or frozen red onions was reduced. The gumminess and brittleness gradually decreased with the addition of fresh or frozen red onions. Sulgi composed of 30% red onions showed the best sensory results in terms of color, flavor, texture, taste, and overall acceptance.

• Korean journal of food and cookery science
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• v.21 no.2 s.86
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• pp.180-189
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• 2005

The purpose of this study is to determine the optimal mix ratio of Maneul-Sulgi and thereby, review its availability as health cake. For this purpose, the ratios of garlic juice and powder were varied with sugar added. As a result of quantitative descriptive analysis, it was found that the more the garlic juice and powder were added to non-glutinous rice, the Garlic taste was stronger. On the other hand, the less garlic powder was added, the cake would taste softer, and the less garlic juice was added, the cake was more chewy and moist. The feeling after swallowing was best when the ratio of garlic juice was $7\%$. As a consequence of surveying the tastes of Maneul-Sulgi, it was found that the less garlic powder was added to non-glutinous rice, the cake was more preferred. It was perceived that the ratio of garlic juice should be $7\%$ for flavor and desirable taste. As a result of testing the mechanic characteristics, it was found that the less garlic juice was used, the cake was more hard, elastic, cohesive, viscose and chewy. The more garlic powder was used, the Adhesiveness was higher. The Overall acceptability of sensory examination for Garlic taste had positive correlation Hardness of sensory examination and mechanical examination for adhesiveness.