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KMID : 1134820210500070725
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 7 p.725 ~ p.731
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Comparison of Quality Characteristics on Sulgidduk Made from White and Pigmented Rice
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You Tae-Yong
Seo Jeong-Hyun
Hong Chae-Young
Shin Tae-Whan
Jo Yeon-Jae
Kwak Ji-Eun
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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This study compared the quality characteristics of Sulgidduk made with white rice of Samkwang and pigmented rice of Heugjinmi, Joeungeugmi, and Heugjinju cultivar. The L, a, and b values of white rice Sulgidduk were 83.04, -0.75, and 6.95, respectively, and those of the pigmented rice Sulgidduk ranged from 17.92 to 20.98, 5.95 to 6.96, and 3.01 to 3.62. There was no significant difference among the pigmented rice varieties. Hardness showed the highest value of 923.83 g in white rice Sulgidduk, and that of the pigmented rice Sulgidduk ranged from 365.30 to 560.63 g. The chewiness of Samkwang had the highest value of 404.37, and that of Heugjinju was the lowest at 139.12. As the storage time increased, the hardness, chewiness, and gumminess increased, and the adhesiveness, springiness, and cohesiveness decreased. The anthocyanin content showed the highest value of 86.24 mg/100 g in the Heugjinju cultivar. From the above results, it is observed that the pigmented rice contains anthocyanin and retrogrades more slowly than the white rice, suggesting that it will be possible to manufacture a superior quality Sulgidduk with pigmented rice powder.
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KEYWORD
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Sulgidduk, pigmented rice, white rice, quality characteristic, anthocyanin
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