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KMID : 1011620140300050517
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Korean Journal of Food and Cookey Science
2014 Volume.30 No. 5 p.517 ~ p.525
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Quality Characteristics of Sulgitteok Using Dry Non-Glutinous Rice Flour with Added Various Sweeteners
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박영미:Park Young-Mi
윤혜현:Yoon Hye-Hyun
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Abstract
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The purpose of this study was to identify appropriate sweeteners that could improve the dryness, while reducing calorie by adding various sweeteners to Sulgitteok using dry non-glutinous rice flour. Of six sweeteners (sucrose, trehalose, honey, acesulfame K, oligosaccharide, and erythritol) added, Sulgitteok with acesulfame K had the highest moisture content, whereas Sulgitteok with trehalose had the lowest moisture content. The moisture content of all samples were decreased when storage period was increased except the sample added with trehalose. Sulgitteok with erythritol had the highest L-value, whereas Sulgitteok with oligosaccharide had the lowest L-value. The L-value and b-value of Sulgitteok samples decreased when storage period was increased. Sulgitteok with trehalose had the highest hardness, whereas Sulgitteok with oligosaccharide had the lowest hardness. The hardness increased in all samples when storage period was increased. Sulgitteok sweetened with acesulfame K and honey had the highest acceptance.
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KEYWORD
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Sulgitteok, dry non-glutinous rice flour, sweetener, texture, accesulfame K
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