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KMID : 0665420070220030330
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Korean Journal of Food Culture
2007 Volume.22 No. 3 p.330 ~ p.335
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Quality Characteristics of Sulgitteok Prepared with Aloe Vera Sap during Storage
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Choi Eun-Hi
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Abstract
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This study was conducted to investigate the mechanical and sensory characteristics of aloe Suffitteok prepared with the different ratio of aloe sap for 4 days. Moisture content of Sulgitteok without aloe vera sap was 33.79%, and that of Sulgitteok prepared with 12% aloe vera sap decreased. As the storage time of Sulgitteok increased, moisture content reduced. The cohesiveness, springiness, adhesiveness, gumminess and chewiness of Sulgitteok decreased as aloe vera sap increased. The L values of aloe Sulgitteok significantly decreased with increasing aloe vera sap. The a value of Sulgitteok without aioe vera sap was -0.56, but showed negative value as aloe vela sap increased. The more aloe sap added, the higher b values rose. The overall acceptability of color, flavor, taste, softness and moistness in sensory evaluation showed that Sulgitteok prepared with 9% aloe vera sap had the highest score.
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KEYWORD
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Aloe Sulgitteok, texture, sensory evaluation, storage
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