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KMID : 1134820140430071075
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 7 p.1075 ~ p.1080
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Quality Characteristics of Sulgidduk Added with Shinan Seomcho (Spinacia oleracea L.) Powder
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Ko Sang-Heui
Choi Kap-Seong
Park Jeong-Ro
Bing Dong-Joo
Chun Soon-Sil
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Abstract
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The purpose of this study was to evaluate the physicochemical and sensory characteristics of Sulgidduk substituted with 2%, 4%, 6%, or 8% Shinan Seomcho (spinach, Spinacia oleracea L.) powder (SSP). The moisture content was lowest in the control (38.54%) and increased with greater SSP content, whereas water activity showed the opposite pattern. For color values, lightness significantly decreased with increasing SSP content. For texture analysis, hardness was lowest in Sulgidduk substituted with 4% SSP (154.97 g), and fracturability was lowest at a substitution level of 8%. Adhesiveness was not significantly different among the samples. Springiness significantly increased with greater SSP content. Gumminess and chewiness were highest at a substitution level of 2%. In the sensory evaluation, grass-flavor, bitterness, and off-flavor significantly increased with greater SSP content. Moisture was not significantly different among the samples. Sweetness, color, flavor, softness, and overall acceptability significantly decreased with greater SSP content. However, the overall acceptability scores of all samples substituted with SSP were higher than average. From the results, the optimum level of SSP substitution for production of Sulgidduk is be suggested to be 2～4%.
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KEYWORD
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Shinan Seomcho spinach, Sulgidduk, textural characteristics, sensory evaluation
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