사과박 식이섬유를 첨가한 설기떡의 품질 특성

박영경¹, 김희선¹, 박혜영², 한귀정¹, 김명환¹^,^*

Quality Characteristic of Sulgidduk with Apple Pomace Dietary Fiber

Young-Kyoung Park¹, Hee-Sun Kim¹, Hye-Young Park², Gwi-Jung Han¹, Myung-Hwan Kim¹^,^*

¹단국대학교 식품공학과

²농촌진흥청 국립농업과학원

¹Department of Food Engineering, Dankook University

²National Academy of Agricultural Science, Rural Development Administration

^*Corresponding author: Myung-Hwan Kim, Department of Food Engineering, Dankook University, Cheonan, 330-714, Korea, Tel: +82-41-550-3563; Fax: +82-41-559-7868, E-mail: kmh1@dankook.ac.kr

ⓒ Copyright 2011 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: Aug 01, 2011; Revised: Aug 16, 2011; Accepted: Aug 17, 2011

Published Online: Aug 31, 2011

Abatract

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.

Keywords: apple pomace; dietary fiber; Sulgidduk; DSC; sensory evaluation