산수유 분말을 첨가한 설기떡의 품질 특성

김호경¹, 진현희¹, 이미선¹, 이승주¹^,^*

Quality Characteristics of Sulgidduk Added with Corni fructus Powder

Ho-Kyoung Kim¹, Hyun-Hee Jin¹, Mi-Sun Lee¹, Seung-Joo Lee¹^,^*

¹세종대학교 조리외식경영학과

¹Dept. of Culinary & Food Service Management, Sejong University

^*Corresponding author: Seung-Joo Lee, Department of Food Service Management, Sejong University, Seoul 143-147, Korea. Tel: +82-2-3408-3187; Fax: +82-2-3408-4313, E-mail: sejlee@sejong.ac.kr

ⓒ Copyright 2013 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: Jan 25, 2013; Revised: Feb 12, 2013; Accepted: Feb 22, 2013

Published Online: May 31, 2013

Abatract

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.

Keywords: corni fructus; sulgidduk; quality; sensory characteristics