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KMID : 0665420070220010077
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Korean Journal of Food Culture
2007 Volume.22 No. 1 p.77 ~ p.82
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Effects of Roots Powder of Balloonflowers on General Composition and Quality Characteristics of Sulgidduk
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Kim Jong-Wook
Hwang Su-Jung
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Abstract
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The general composition like moisture content, and the physical and sensory characteristics of the steamed rice cake added with powder of roots of balloonflowers were as follows. The moisture content in the roots was 4.130.01%, crude protein 9.240.11%, crude fat 3.070.04%, crude fiber 33.820.01%, and crude ash 8.160.02%. The moisture content of the cake was decreased with increase of the root’s powder added. In physical characteristic, the hardness of the cake was increased with increase of the powder. The control cake was the highest in the cohesiveness. The springiness tended to be increased with increase of the powder. The gumminess was higher with increase of the powder, being 530.33% in the control and 284.44% in the sample with 12.0% powder added. The adhesiveness was decreased with increase of the powder. The color change was significantly decreased with increase of the powder. With increase of the powder, the value a was decreased, while the value b showed to be increased. In a sensory test, the favorite degree to color, flavor, bitter taste, moistness, soft-ness and overall acceptability was measured to get the follow result. To color, the lot with 6% of the balloonflower powder added showed the highest accept-ability with the same highest result also to flavor and bitter taste. The moistness and the softness were revealed as the highest at the control, and the chewiness was also highest at the lot with 3% of the powder added. The overall acceptability was highest as 5.75 at the lot with 6% of the powder added, coming out to be higher in order of the 3% added-lot, the control, the 9%-lot and the 12%-lot.
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KEYWORD
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general composition, moisture content, Balloonflowers powder, Texture analysis, Sensory evaluation
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