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KMID : 1011620080240050601
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Korean Journal of Food and Cookey Science
2008 Volume.24 No. 5 p.601 ~ p.607
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Quality Characteristics of Sulgidduk Added with Concentrations of Acanthopanax sessiliflorus Seemann var. Goma Powder
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지옥화:Jhee Ok-Hwa
최영심:Choi Young-Sim
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Abstract
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The principal objective of this study was to assess the effects of various concentrations of added Acanthopanax sessiliflorus Seemann var. Goma powder on the quality characteristics of sulgidduk. The color values, texture cha?racteristics, and sensory characteristics of the different sulgidduk samples were then measured and compared. As the content of the Acanthopanax sessiliflorus Seemann var. Goma powder increased, the moisture was decreased. The lightness values and yellowness values were reduced with increases in the Acanthopanax sessiliflorus Seemann var. Goma powder, whereas the redness values were increased. On our the texture analysis the hardness and adhesiveness were highest in the 0% Acanthopanax sessiliflorus Seemann var. Goma powder samples and the springiness and cohesiveness values were highest in the samples to which 0.3% Acanthopanax sessiliflorus Seemann var. Goma powder was added. Finally the results of our sensory evaluation showed that the sulgidduk containing 0.3% Acanthopanax sessiliflorus Seemann var. Goma powder had the highest color,flavor, after taste and overall acceptability scores.
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KEYWORD
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Acanthopanax sessiliflorus Seemann var. Goma powder, Sulgidduk, color, texture, sensory
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