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KMID : 1134820120410020239
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 2 p.239 ~ p.245
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Quality Characteristics of Sulgi with Added Fresh or Frozen Red Onions
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Im Seok-Soon
Jun Mi-Ra
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Abstract
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This study was performed to evaluate the quality characteristics of Sulgi (Korean steamed rice cakes) prepared with fresh or frozen red onions. Sulgi was prepared with different levels (10, 20 or 30%) of fresh or frozen onions and stored for 4 days. The L value significantly decreased with the addition of fresh red onions and the a value significantly increased with the addition of either fresh or frozen red onions. The pH value was also increased with the addition of fresh red onions. In terms of texture, the hardness of Sulgi with either fresh or frozen red onions was reduced. The gumminess and brittleness gradually decreased with the addition of fresh or frozen red onions. Sulgi composed of 30% red onions showed the best sensory results in terms of color, flavor, texture, taste, and overall acceptance.
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KEYWORD
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red onion, Sulgi, texture, sensory evaluation
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FullTexts / Linksout information
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Listed journal information
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