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KMID : 1134820070360020233
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 2 p.233 ~ p.240
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Quality Characteristics of Apricot Sulgidduk by the Saccharides Assortment
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Shin Young-Ja
Park Geum-Soon
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Abstract
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The purpose of this study was to evaluate the effect of different saccharides on the quality of apricot sulgidduk. Appearance color of honey-added group as compared to other samples in apricot sulgidduk were preferable and scanning electron microscopy exhibited smaller pores. pH and acidity of white-added group immediately after preparation were higher than those of other groups. Higher moisture contents of honey-added groups during storage were found but total bacterial counts immediately before storage were 1 log cycle lower than that of other samples. The highest "L" values were found for white sugar-added group but the highest "a" and "b" were for yellow sugar-added sample. In mechanical characteristics of apricot sulgidduk for 48 hrs during storage at 20℃, hardness, gumminess and brittleness were higher in oligosaccharide-added sample as compared to other samples, while cohesiveness and springiness were the highest in honey-added group. In sensory evaluation of the sulgidduk, honey-added group obtained the highest score in color, sweet taste, moisture, after swallowing and overall quality (p＜0.05) These results suggest that apricot sulgidduk with honey can be used as commercially successful rice cakes.
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KEYWORD
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apricot sulgidduk, saccharides, quality characteristics
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