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KMID : 1011620080240040487
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Korean Journal of Food and Cookey Science
2008 Volume.24 No. 4 p.487 ~ p.493
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The Effects of Added Barley(Hordeum vulgare L.)Sprout Powder on the Quality and Preservation of Sulgidduk
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박혜연:Park Hae-Youn
김복화:Kim Bok-Wha/장명숙:Jang Myung-Sook
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Abstract
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This study examined barley sprout powder on the quality and preservation of Sulgidduk. An optimized formulation (moisture 18.2%, barley sprout powder 2.0% and sugar 14.8%) was first obtained, and then the affect if incorporating the barley sprout powder as a raw ingredients in the mixture was evaluated in terms of Sulgidduk shelflife and quality. For comparison, a control Sulgidduk sample was prepared using the optimized formulation exclusive of the barley sprout powder. After preparation the samples were stored for 3 days at 20±1℃. The moisture contents of both samples slightly decreased during storage: however there was no significant difference between the samples. Both samples had decreases in colorimetric L- and a-value attributable to the addition of the barley sprout powder as well as storage. Furthermore the treatment sample had increases in yellowness due to the addition of barley sprout powder and storage while the control sample had decreases in yellowness throughout the storage period. The treatment sample had increasing textural hardness, gumminess, and chewiness as the storage period increased. Finally, the treatment sample had a higher total microbial count for aerobes at the beginning of storage: however, as the storage period progressed the control had greater microbial levels. In conclusion the overall results indicate the addition of barley sprout powder has a preservaion effect on Sulgidduk. This data is expected to contribute to the commercialization of high-quality Sulgidduk products with added nutrition and extended shelf life.
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KEYWORD
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Sulgidduk, preservation, barley(Hordeum vulgare L.), sprout
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