사과박 식이섬유를 첨가한 설기떡의 품질 특성

This study was performed to analyze the quality characteristics of Sulgidduk added with different ratio 0, 10 and 15% (w/w) of apple pomace dietary fiber powder (DFP). Increasing DFP from 0% to 15% was decreased in color L^* value from 87.9 to 65.9, while a^* and b^* values were increased from -1.9 to 5.9 and from 5.0 to 20.5, respectively. Scanning Electron Microscopy (SEM; ×500) showed that air cell size in the Sulgidduk surface increased as the DEP increased. On the other hand, control without DFP had a compact structure without air cell. Enthalpy by DSC showed that control without DFP, 10 and 20% DEP Sulgidduk after 3 days of storage were 4.83, 3.80 and 3.18 J/g at 4°C and those of 25°C were 1.14, 0.60 and 0.60 J/g, respectively. DEP had more effective on retarded retrogradation of Sulgidduk at 4°C than that at 25°C. Hardness of 15% DEP Sulgidduk was around 42% compared to that of control without DFP after 3 days of storage at 4°C. In hedonic test, 15% DEP Sulgidduk showed the highest overall quality score among samples after making and storage 3 days at 4°C.