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KMID : 1011620110270010101
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Korean Journal of Food and Cookey Science
2011 Volume.27 No. 1 p.101 ~ p.111
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The Quality Characteristics of Sulgidduk Prepared with Parsley powder
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임정희:Lim Jeom-Hee
박종희:Park Jong-Hee
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Abstract
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The purpose of this study was to investigate the quality characteristics of Sulgidduck prepared with an optimal amount of parsley. The moisture content of Sulgidduk with the added parsley powder was between 40~41%. In the color measurement of parsley Sulgidduk, the results show that L-value was significantly reduced by the addition of parsley powder, a-value was the highest in the control group, and b-value was the highest with 2% parsley powder content. The pH of parsley Sulgidduk was decreased by the addition of parsley powder. The results of mechanical evaluation show that the cohesiveness and hardness of parsley Sulgidduk, were significantly increased during storage for 3 days, with an increase in the amount of parsley. In addition, springiness was significantly decreased, and chewiness increased, with an increase in the amount of parsley. Consequently, the addition of 6% parsley powder to Sulgidduk was the best formula for improving Sulgidduk in terms of sensory qualities such as color, taste, and overall acceptability.
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KEYWORD
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Sulgidduk, parsley, springiness, chewiness, overall acceptability
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