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KMID : 1011620150310030318
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Korean Journal of Food and Cookey Science
2015 Volume.31 No. 3 p.318 ~ p.327
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Quality Characteristics of Seolgiddeok with Radish (Raphanus sativus L.) Leaf Powder
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김찬희:Kim Chan-Hee
저자없음:No authors listed
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Abstract
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This study was conducted to investigate the physical, textural and sensory properties of Seolgiddeok prepared with different amount of radish leaf powder, and stored for 3 days. The moisture content decreased gradually during storage and the decrease was less in the groups with radish leaf powder than in the control. The color L value decreased significantly as the amount of radish leaf powder increased, while the redness (a) and yellowness (b) both increased. Measurements with a texture analyzer, showed that the hardness, chewiness, gumminess and adhesiveness of Seolgiddeok tended to decrease in proportion to the amount of radish leaf powder in the formula. The gelatinization properties of Seolgiddeok were investigated by amylograph. Breakdown and setback in Seolgiddeok were low following the addition of radish leaf powder. In the sensory evaluation, Seolgiddeok with radish leaf powder was superior in flavor, chewiness, and softness than the control. Seolgiddeok with 3% radish leaf powder had the highest overall acceptability score. Therefore, we concluded that the addition of radish leaf powder to Seolgiddeok improves the sensory characteristics and delays retrogradation.
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KEYWORD
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Seolgiddeok, radish leaf powder, textural properties, sensory evaluation
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