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KMID : 1011620100260060761
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Korean Journal of Food and Cookey Science
2010 Volume.26 No. 6 p.761 ~ p.771
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Quality Characteristics of Sulgidduk by the Addition of Maesil(Prunus Mume) Cocentrate
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임정희:Lim Jeom-Hee
정순영:Jeong Soon-Young/김재환:Kim Jae-Hwan
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Abstract
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The purpose of this study was to determine the most desirable mixture ratio of Maesil (Prunus Mume) concentrate to rice flour for the preparation of Sulgidduk. The five different levels of Maesil (Prunus Mume) concentrate were 0%, 4%, 8%, 12%, and 16% and were stored over 3 days. The results of this study were as follows. First, the water activity of Sulgidduk was significantly increased upon addition of Maesil(Prunus Mume) concentrate to rice flour. However, in terms of mechanical texture characteristics, the hardness of Sulgidduk was decreased, Maesil(Prunus Mume) concentrate was added to Sulgidduk. The control was 764.58±5.3 g/cm2. Each amounts of added Maesil(Prunus Mume) concentrate to rice flour (4%, 8%, 12%, and 16%) resulted in hardness levels of 633.44±13.0 g/cm2, 617.64±16.2 g/cm2, 585.31±27.5 g/cm2, and 350.98±10.2 g/cm2, respectively. In addition, both gumminess and cohesiveness of Sulgidduk increased with increasing amounts of added Maesil (Prunus Mume) concentrate to rice flour. Regarding the color value of Sulgidduk, with added Maesil(Prunus Mume) concentrate the L-value decreased, while both a-and b-value increased. In the sensory evaluation, surface color, taste, and flavor were improved with increasing amounts of Maesil(Prunus Mume) concentrate, whereas texture decreased. Based on sensory evaluation, Maesil (Prunus Mume) concentrate resulted in intensified color, taste, and flavor of Sulgidduk. Consequently, 4% to 8% Maesil (Prunus Mume) concentrate to rice flour was determined to the best formula for improving Sulgidduk in terms of sensory qualities such as moistness, color, taste, flavor and so on.
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KEYWORD
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Sulgidduk, Maesil (Prunus Mume) concentrate, gumminess and cohesiveness
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