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KMID : 1011620130290050501
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Korean Journal of Food and Cookey Science
2013 Volume.29 No. 5 p.501 ~ p.509
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Quality Changes of Sulgidduk Added Cheonnyuncho (Oputia Humifusa) Fruit Powder during Storage
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장승연:Jang Seung-Youn
김명희:Kim Myung-Hee/홍금주:Hong Geum-Ju
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Abstract
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This study shows the quality changes of Sulgidduk added Cheonnyuncho fruit powder during storage. Sulgidduk was prepared with freeze-dried Cheonnyuncho, rice flour, sugar syrup and salt. The Sulgidduk, which was made with various amounts (0,3,6,9,12%) of added Cheonnyuncho, was examined by the quality of duration during storage. The pH of Cheonnyuncho Sulgidduk decreased as the amounts of Cheonnyuncho fruit powder increased, and also showed a significant decrease as the storage increased. As the amounts of Cheonnyuncho fruit powder increased, lightness (L) decreased while redness (a) and yellowness (b) increased. During the storage period, the lightness (L) and yellowness (b) were increased, but redness (a) was decreased. In the texture profile analysis, the hardness and springiness were decreased with increasing Cheonnyuncho fruit powder, whereas cohesiveness, gumminess and brittleness were increased. However, the tendency of the changes of characteristics during storage was opposite except for springiness. In conclusion, it is suitable to extend the storage period of Sulgidduk added Cheonnyuncho fruit powder.
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KEYWORD
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Cheonnyuncho fruit powder, Sulgidduk, storage, hunter's color value, texture profile analysis
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