Article

통밀가루 첨가량에 따른 설기떡의 품질 특성

이은숙1, 두화진1, 김용노2, 심재용1,*
Eun-Suk Lee1, Hwa-Jin Doo1, Yong-Ro Kim2, Jae-Yong Shim1,*
Author Information & Copyright
1한경대학교 식품생물공학과 및 식품생물연구소
2서울대학교 바이오시스템·소재학부
1Department of Food & Biotechnology and Food and Bio-industrial Research Center, Hankyong National University
2Center for Agricultural Biomaterials and Department of Biosystems & Biomaterials Science and Engineering, Seoul National University
*Corresponding author: Jae-Yong Shim, Department of Food & Biotechnology, Hankyong National University, Ansung, Kyonggi-do, 456-749, Korea, Tel: +82-31-670-5158; Fax: +82-31-677-0990, E-mail: jyshim@hknu.ac.kr

ⓒ Copyright 2010 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: May 12, 2010; Revised: May 19, 2010; Accepted: May 20, 2010

Published Online: May 31, 2010

Abatract

A Korean traditional food, sulgidduk, was prepared with the supplementation of whole wheat flour (WWF) high in dietary fiber, and its quality characteristics were investigated depending on the WWF content (3, 5, and 7%). There was no significant difference found in moisture content of final products. Colorimetric analysis revealed that L-value representing brightness decreased with increasing WWF content. In texture profile analysis, freshly-made samples did not show measurable difference in hardness depending on WWF content. However, stored samples at 25°C for up to 3 days exhibited a decrease in hardness with increasing WWF content, indicating retardation of retrogradation related to WWF addition. Springiness and chewiness values showed decreasing trend with WWF content especially for stored samples. Retardation of retrogradation with WWF addition was also evidenced by observing the increment of time constant calculated from Avrami equation. Analysis of sensory evaluation demonstrated that considering flavor, taste, texture, and overall acceptability, 5% substitution of rice flour with WWF could be a promising formulation for quality product with high nutritional value.

Keywords: sulgidduk; whole wheat flour; texture profile analysis; retrogradation; sensory evaluation