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KMID : 1011620090250050586
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Korean Journal of Food and Cookey Science
2009 Volume.25 No. 5 p.586 ~ p.592
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Quality Characteristics of Sulgidduk Containing Added Red Ginseng Powder
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신승미:Shin Seung-Mee
정정숙:Jung Jung-Suk/한명륜:Han Myung-Ryun/김애정:Kim Ae-Jung/김영호:Kim Young-Ho
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Abstract
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Sulgidduk samples containing 2, 4, and 8% red ginseng powder and a control[ED highlight - consider specifying what the control was, if 0%, then change to Sulgidduk samples containing 0(control), 2, 4 and 8%] were examined for moisture content, color, gelatinization properties, textural characteristics, and sensory qualities to determine the optimal ratio of red ginseng powder in the formulation. The moisture contents among the samples did not differ significantly. Specifically, they ranged from 39.64 to 40.69%, and increased as the red ginseng powder content increased. Additionally, the lightness decreased and the yellowness and redness increased as the red ginseng powder content increased. Evaluation of the gelatinization properties revealed that the, peak viscosity(P), hold viscosity(H), final viscosity(F), setback, and time to peak viscosity decreased with increasing red ginseng powder content, but the breakdown and temperature to peak viscosity did not differ significantly among samples[ED highlight - please ensure my changes are correct]. The hardness and adhesiveness decreased with increasing red ginseng powder content, as did the cohesiveness, gumminess, and chewiness; however, the springiness did not differ significantly among samples. Sulgidduk containing 4% red ginseng received the highest scores for flavor, taste, texture and overallquality. Based on the above results of the sensory and texture analyses, Sulgidduk containing 4% red ginseng had the highest quality[ED highlight - please ensure my changes are correct].
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KEYWORD
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Sulgidduk, red ginseng powder, gelatinization properties, textural characteristics, sensory evaluation
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