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KMID : 1134820180470060638
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Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 6 p.638 ~ p.648
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Storage Characteristics and Retrogradation Properties of Sulgidduk Added with Almond Powder
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Baek Seung-Yeon
Choi Chang-Up
Choi Chang-Up
Kim Mee-Ree
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Abstract
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The purpose of this study was to evaluate the effect of almonds on the storage quality characteristics of a rice cake. Sulgidduk was added with almond powder (6, 12, and 15%) and stored for 3 days at 20°C. Moisture contents of rice cakes immediately after manufacture were not significantly different among the treatments. As storage time increased, the moisture content of the control decreased. However, the reduction range in moisture content of almond powder-added Sulgidduk was decreased as the amount of almond powder increased compared with the control. Soluble solid contents (°Brix) of Sulgidduk added with 15% almond powder was the lowest. As the amount of almond powder increased, the L value decreased, whereas the a and b values of Sulgidduk increased in the Hunter color system. During storage, the L, a, and b values of Sulgidduk decreased. Textural properties by Texture Profile Analysis (TPA) showed that hardness of almond powder-added Sulgidduk was lower than that of the control after 3 days. Then the hardness of Sulgidduk added with 15% almond powder showed the lowest value. Differential scanning calorimetry showed that the enthalpy of Sulgidduk containing almond powder decreased as the concentration of almond powder increased. In the sensory preference test, Sulgidduk with 15% almond powder showed the highest scores in almost characteristics. From this result, addition of almond powder to rice cake improves storage quality by delaying retrogradation.
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KEYWORD
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almond, Sulgidduk, storage characteristic, retrogradation
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