• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.4
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• pp.561-565
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• 2012

The objective of this study was to evaluate the qualities of $Topokki$ $Garaedduk$ by different moisture ratios (rice flour : water=1:0.3, 1:0.4, 1:0.5). $Topokki$ $Garaedduk$ was investigated in terms of its moisture, texture, and sensory properties. The moisture content of $Topokki$ $Garaedduk$ was increased. The hardness, chewiness, and cohesiveness of $Topokki$ $Garaedduk$ significantly decreased with increased moisture ratios, however springiness and adhesiveness were not significantly changed. Water absorption of $Topokki$ $Garaedduk$ was increased and solid content showed no significant differences with increasing moisture ratio. A sensory evaluation showed that the moistness of $Topokki$ $Garaedduk$ increased, while hardness, and springiness decreased with increasing moisture ratios. The overall acceptability of $Topokki$ $Garaedduk$ at the 1:0.4 ratio of rice flour : water scored highest at 6.92 among the samples (p<0.05). The correlation coefficient between sensory moistness and moisture content was significantly increased ($R^2$=0.91). As a result of this study, $Topokki$ $Garaedduk$ with an additional 40% moisture content (rice flour : water=1:0.4) had the most suitable quality properties.

• Korean journal of food and cookery science
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• v.28 no.2
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• pp.111-121
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• 2012

The purpose of this study was to investigate the quality characteristics of Garaedduk with regard to the amount of added whole soybean curd (Chun-Tofu). Whole soybean curd was added in amounts of 0, 3, 6 and 9%. Whole soybean curd Topokki dduk was stored at room temperature for 48 hours. The moisture contents had no significant difference for increases in the amount of whole soybean curd. The L value and b values of Garaedduk increased significantly with increases in the amount of whole soybean curd. Texture characteristics of Garaedduk measured with a texture analyzer revealed that hardness and cohesiveness decreased significantly for different amounts of whole soybean curd, and hardness increased significantly and cohesiveness and chewiness decreased with increase of storage time. As for sensory characteristics, samples with 9% added whole soybean curd rated higher in overall acceptability compared with other samples. In regard to cooking properties, water absorption increased and solid contents decreased with increases in the amount of whole soybean curd. Therefore, Garaedduk containing 9% whole soybean curd was most preferable.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.3
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• pp.426-434
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• 2011

In order to increase the use of rice, ginseng Garaedduks and Topokki were made and the physicochemical and sensory properties were investigated. Topokki and Garaedduks were added with 0, 1, 3 and 5% ginseng powder and stored at $20^{\circ}C$ for 48 hours. The moisture contents were not different to the increasing amount of ginseng powder and increasing storage time for 48 hours. The moisture content of Garaedduks for control and 5% added ginseng powder were 48.08% and 49.62%, respectively. The L value in color of uncooked ginseng Garaedduk decreased according to the added amount of ginseng powder, and the b value in color increased significantly according to the added amount of ginseng powder and during 48 hours storage at $20^{\circ}C$. Textural analysis, measured using a texture analyzer, of Garaedduk revealed that hardness, cohesiveness, chewiness decreased significantly and adhesiveness increased according to the added amount of ginseng powder. In sensory evaluation, 5% ginseng Garaedduk (uncooked, cooked) scored higher in overall acceptability than those of the other samples. In cooking properties, water absorption and solid contents increased according to the added amount of ginseng powder. Therefore, Garaedduk containing 5% ginseng powder was the most preferable. These results implied that the degree of retrogradation of ginseng Garaedduk might be low due to its high dietary fiber content.