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KMID : 0665220100230030386
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Korean Journal of Food and Nutrition
2010 Volume.23 No. 3 p.386 ~ p.391
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Quality Characteristics of Sulgidduk Added with Black Ginseng Extracts
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Kim Ae-Jung
Shin Seung-Mee
Jung Jung-Suk
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Abstract
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Sulgidduk samples containing control, 0.5, 1, 1.5 and 2% black ginseng extracts and a control were examined for moisture content, color, textural characteristics, and sensory qualities to determine the optimal ratio of black ginseng extracts in the formulation. The moisture content of sulgidduk added with black ginseng extracts was 37~40%. Additionally, the lightness decreased and the redness and the yellowness increased as the black ginseng extracts content increased. Hardness, springiness, gumminess and chewiness increase with the addition of black ginseng extracts. however, adhesiveness did not differ significantly among the groups. Sulgidduk containing 1% black ginseng extracts received the highest scores for color, flavor, texture and overall preference. Based on the above results of sensory and texture analyses, sulgidduk containing 1% black ginseng extracts had the highest quality for commercialization.
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KEYWORD
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sulgidduk, black ginseng, color, textural characteristics, sensory qualities
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