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KMID : 1011620130290030233
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Korean Journal of Food and Cookey Science
2013 Volume.29 No. 3 p.233 ~ p.239
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Quality Characteristics of Sulgidduk Added with Astragalus membranaceus Powder
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이세희:Lee Se-Hee
조성현:Cho Sung-Hyun
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Abstract
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This study was conducted to investigate rheological and sensory characteristics of Sulgidduk added with Astragalus membranaceus powder. The moisture content of the Sulgidduk ranged from 42.03% to 43.38%. The addition of Astragalus membranaceus powder in the Sulgidduk tended to decrease the pH value, but did not change brix˚ values of the samples. the addition of Astragalus membranaceus powder in the Sulgidduk tended to decrease the lightness (L) in Hunter color value, but to increase the redness (a) and yellowness (b). For the textural characteristics, the addition of Astragalus membranaceus powder decreased the hardness and springiness. In sensory evaluation, the addition of 1.5% Astragalus membranaceus powder had the best score in taste and overall preference. Therefore, this results suggest that adding 1.5% Astragalus membranaceus powder could be applied for making Astragalus membranaceusSulgidduk.
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KEYWORD
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Astragalus membranaceus powder, Sulgidduk, sensory evaluation, quality characteristics
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