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KMID : 0665220080210010022
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Korean Journal of Food and Nutrition
2008 Volume.21 No. 1 p.22 ~ p.27
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Quality Characteristics of Seolgiddeok Prepared with Added Paecilomyces japonica Powder
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Kim Ae-Jung
Cho Han-Chul
Jung Kyung-Hee
Shin Seung-Mee
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Abstract
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This study investigated the quality characteristics of the Seolgiddeok samples prepared with various amounts(0, 0.5, 1.0 and 2.0%) of Paecilomyces japonica powder by examining proximate compositions, color, texture and sensory quality. The composition of the Paecilomyces japonica powder was measured as follows: moisture(7.40%), crude protein(55.77%), crude lipid(7.1l%), and crude ash(5.39%). With increasing Paecilomyces japonica powder content, the moisture and crude protein content of the Seolgiddeok increased; however crude fat and ash contents decreased. In terms of color, the lightness of the Seolgiddeok decreased and yellowness and redness increased with increasing amounts of Paecilomyces japonica powder. Among textural characteristices hardness, cohesiveness, and gumminess were decreased, but springiness increased according to the addition level of Paecilomyces japonica powder. For the sensory evaluation, the overall quality of the SP-l.0% group was not significantly different than the control group(SP group). In conclusion, the optimal addition amount of Paecilomyces japonica powder for Seolgiddeok is proposed as 1% of total weight.
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KEYWORD
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Paecilomyces japonica powder, Seolgiddeok, texture, sensory evaluation
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