|
KMID : 1011620130290050479
|
|
Korean Journal of Food and Cookey Science
2013 Volume.29 No. 5 p.479 ~ p.487
|
|
|
Changes in the Quality Characteristics of Sulgidduk by the Addition of Persimmon Peel
|
|
신동선:Shin Dong-Sun
김경미:Kim Kyung-Mi/한서영:Han Seo-Young/한귀정:Han Gwi-Jung
|
|
|
Abstract
|
|
|
|
This study is to examine nutrients in the persimmon peel develop processed products and analyze their quality properties. The persimmon peel powder was rich in nutrients with 4.35% of moisture, 3.01% of protein, 1.02% of lipid, 2.02% of ash and 5.7 °Brix of Sugar concentration as well as 82.5 mg% of total carotenoid. As far as quality properties of Sulgidduk were concerned when the 5% addition persimmon peel resulted in the highest level of watery content and the more colors were added the lower the L value became and the higher a and b values. As the result of measurements using a texture analyzer, hardness, adhesiveness, cohesiveness, springiness and chewiness property decreased flexibility increased. The sensory test results revealed that the 3% added persimmon peel Sulgidduk was the best.
|
|
|
KEYWORD
|
|
|
persimmon, persimmon peel, Sulgidduk, sensory evaluation
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|