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KMID : 0665220050180020103
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Korean Journal of Food and Nutrition
2005 Volume.18 No. 2 p.103 ~ p.108
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Quality Characteristics of Sulgidduk with Tapioca Flour
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Hyun Young-Hee
Hwang Yoon-Kyung
Lee Yoon-Shin
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Abstract
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This study was carried out to investigate the acceptable ratio of sulgidduk with tapioca flour. The moisture content, color difference and volume of sulgidduk with tapioca flour were measured. Texture and sensory evaluation of sulgidduk with tapioca flour were taken. The moisture content of tapioca sulgidduk showed significant difference between the added tapioca flour and control. The lightness(L) decreased significantly as concentration of tapioca flour increased. Whereas the redness(a) and yellowness(b) were increased significantly when the amount of tapioca flour was increased. The volume was decreased significantly according to increase of tapioca flour concentration. The hardness, gumminess and chewiness were increased significantly when the amount of tapioca flour was increased. In the result of sensory evaluation, tapioca sulgidduk with the addition of 10% tapioca flour was the most preferred with regard color, flavor, chewiness and overall preference. These results indicated that tapioca sulgidduk with the addition of 10% tapioca flour has the best quality.
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KEYWORD
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sulgidduk, tapioca flour, sensory evaluation
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