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KMID : 1011620090250050593
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Korean Journal of Food and Cookey Science
2009 Volume.25 No. 5 p.593 ~ p.599
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Quality Characteristics of Sulgidduk Containing Added Aralia elata Leaf Powder
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강양선:Kang Yang-Sun
조태옥:Cho Tae-Ock/홍진숙:Hong Jin-Sook
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Abstract
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This study was conducted to evaluate the quality characteristics of Dureup Sulgidduk samples to different amounts of Aralia elata leaf powder. Overall the samples contained 3.73% moisture, 27.12% crude protein, 1.73% crude fat, 8.06% crude ash and 11.68% crude fiber[ED highlight - very confusing, please clarify which samples(e.g. containing which amount of powder), also, should the moisture be 37. something? It dose not fall within the range in the next sentence. Furthermore, the percentages do not add up to 100, please clarify]. The moisture levels of the samples ranged from 37.72 to 40.45%, with samples containing 0% Aralia elata leaf powder having the highest moisture level. The color L-values decreased, while the a-value increased and the b-value did not differ in response to the addition of Aralia elata powder. The texture and hardness also decreased with increasing Aralia elata leaf powder content,-; however, these values increased in all samples over three days of storage. Finally, samples containing 4% Aralia elata powder received the highest cores for color, flavor, sweetness, softness and overall-acceptability.
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KEYWORD
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Aralia elata leaf powder, Sulgidduk, texture, sensory test, overall-acceptability
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FullTexts / Linksout information
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Listed journal information
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