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KMID : 1011620100260010032
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Korean Journal of Food and Cookey Science
2010 Volume.26 No. 1 p.32 ~ p.40
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Quality Characteristics of Mugwort-Sulgi with Chemical Leavening Agents
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임석순:Im Seok-Soon
황윤이:Hwang Yun-Yi/전미라:Jun Mi-Ra
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Abstract
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This study was performed to determine the quality characteristics of mugwort-Sulgi with added chemical leavening agents. Mugwort-Sulgi was prepared with different levels of baking soda (0.3, 0.6, and 0.9%) and baking powder (0.3, 0.6, and 0.9%) and stored for 4 days. The a value significantly decreased with the addition of baking soda, and the b value significantly decreased over storage time. The pH value was significantly increased by the addition of baking soda, and significantly decreased with baking powder. The rate of swelling and poring was significantly increased with the addition of baking powder, and significantly decreased with baking soda. Hardness, springiness, cohesiveness, and gumminess were significantly increased with the addition of baking soda, while it significantly decreased with the addition of baking powder. According to sensory evaluation, taste, texture, and overall acceptance were highest in mugwort-Sulgi with 0.6% baking powder.
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KEYWORD
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chemical leavening agent, mugwort, Sulgi, texture, sensory evaluation
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