산수유 분말을 첨가한 설기떡의 품질 특성

This study was conducted to evaluate the quality characteristics of Sulgidduk prepared with different amounts of Corni fructus powder. In order to discern the optimal addition level of Corni fructus powder, samples of Sulgidduk with 0, 5, 10, 15, and 20% (w/w) added Corni fructus powder were prepared, and after which the physicochemical, textural, and sensory quality characteristics were measured. With increasing Corni fructus powder level, the moisture content of the samples increased (34.45~38.30%), and their L-values decreased. According to the texture analysis, hardness and adhesiveness decreased with increasing amounts of Corni fructus powder. From the sensory tests, the 15% (w/w) Corni fructus powder sample received the highest overall-acceptability score with proper levels of color, flavor, sweetness, and chewiness. As a result, in order to increase the usage of Corni fructus, the optimal Sulgidduk formulation consisted of 15% (w/w) Corni fructus powder added to rice flour.