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KMID : 1011620080240030333
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Korean Journal of Food and Cookey Science
2008 Volume.24 No. 3 p.333 ~ p.339
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Quality Characteristics of Sulgidduk with Paprika
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조명숙:Cho Myung-Suk
이진숙:Lee Jin-Sook/홍진숙:Hong Jin-Sook
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Abstract
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The aim of this study was to determine the optimal amount of paprika to add to rice flour in the preparation of paprika Sulgidduk. The moisture content of paprika Sulgidduk with paprika was found to be 39-43%. With increasing additions of paprika, the L-value was reduced, and the a- and b-values were increased. The pH was increased with the addition of paprika. In the mechanical evaluation of paprika Sulgidduk, the hardness of the 12% paprika Sulgidduk was the lowest during storage. The cohesiveness of the 12% paprika Sulgidduk was the highest during storage. The springiness and adhesiveness evidenced little difference among the different paprika levels assessed. Gumminess and chewiness were both at a maximum at a level of 3%. In the sensory evaluation of paprika Sulgidduk, the color, sweetness, moistness, and chewiness characteristics were considered optimal at a level of 9%. Consequently, Paprika Sulgidduk with the addition of 9% paprika to rice flour was determined to be the best recipe with regard to the sensory qualities of color, sweetness, moistness, chewiness, and overall acceptability.
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KEYWORD
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paprika, paprika sulgidduk, overall acceptability
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