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KMID : 0665420120270060695
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Korean Journal of Food Culture
2012 Volume.27 No. 6 p.695 ~ p.701
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Changes in the Quality Characteristics of Kongsulgidduk According to the Amount of Sugar Added and the Type of Sweeteners Used
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Kweon Seok-Yim
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Abstract
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This study was conducted to improve the quality of Kongsulgidduk prepared with soyflour and sweeteners. The quality
was affected by the type of sweeteners used (sugar, syrup, honey), as well as the amount used (5-20%). Rheological
properties showed that when more sugar was added to Kongsulgidduk, the hardness, gumminess and brittleness were lower. In addition, more than 10% sugar led to a significant decrease in hardness, gumminess and brittleness. The addition of honey increased the hardness, but decreased cohesiveness and brittleness of Kongsulgidduk. When color was evaluated, the L-value and a-value decreased, but the b- value increased as sugar was added. The addition of honey resulted in a decreased L-value. Sensory evaluation revealed that the addition of sugar resulted in better overall quality. The color score was highest when 5% sugar was added, while the flavor, moisture and chewiness scores were best when 10% sugar was added. Sweetness and consistency were good when 20% sugar was added. Honey improved the color, flavor and chewiness of Kongsulgidduk; however, sugar produced the best moisture, consistency and overall scores.
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KEYWORD
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Kongsulgidduk, sensory evaluation, quality characteristics, texture, color, sugar, honey, sort of sweetners
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