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KMID : 1024420100140020146
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Food Engineering Progress
2010 Volume.14 No. 2 p.146 ~ p.152
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Quality Characteristics of Sulgidduk with Whole Wheat Flour
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Lee Eun-Suk
Doo Hwa-Jin
Kim Yong-Ro
Shim Jae-Yong
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Abstract
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A Korean traditional food, sulgidduk, was prepared with the supplementation of whole wheat flour (WWF) high in dietary fiber, and its quality characteristics were investigated depending on the WWF content (3, 5, and 7%). There was no significant difference found in moisture content of final products. Colorimetric analysis revealed that L-value representing brightness decreased with increasing WWF content. In texture profile analysis, freshly-made samples did not show measurable difference in hardness depending on WWF content. However, stored samples at 25oC for up to 3 days exhibited a decrease in hardness with increasing WWF content, indicating retardation of retrogradation related to WWF addition. Springiness and chewiness values showed decreasing trend with WWF content especially for stored samples. Retardation of retrogradation with WWF addition was also evidenced by observing the increment of time constant calculated from Avrami equation. Analysis of sensory evaluation demonstrated that considering flavor, taste, texture, and overall acceptability, 5% substitution of rice flour with WWF could be a promising formulation for quality product with high nutritional value.
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KEYWORD
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sulgidduk, whole wheat flour, texture profile analysis, retrogradation, sensory evaluation
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