|
KMID : 1134820230520080856
|
|
Journal of the Korean Society of Food Science and Nutrition
2023 Volume.52 No. 8 p.856 ~ p.863
|
|
|
Quality Characteristics of Sulgidduk Made with Special Rice and High-Yielding Rice
|
|
Cho Hyun-Min
Lee So-Yoon
Lee Gi-Tak
Jung Yun-Jo
Jo Yeon-Jae
Park Hyun-Jin
Lee Jun-Soo
Jeong Heon-Sang
|
|
|
Abstract
|
|
|
|
This study evaluated the quality characteristics of Sulgidduk made with pigmented, aromatic, and high-yielding rice cultivars. The L value of Sulgidduk made with pigmented rice was 44.92 in Jeogjinju (red rice) and 15.44, 26.29 in Gillimheugmi and Heuggwang cultivars (black rice), respectively. The pigmented rice showed a significant difference from the L value of 80.71∼85.52 in white rice Sulgidduk. The a value ranged from 5.19 to 6.18 for pigmented rice and ?5.19 to ?4.78 for white rice. The hardness of pigmented rice ranged from 1,046.10 to 1,068.67 g, which was lower than that of white rice, and also the gumminess and chewiness were low. The retrogradation of pigmented rice Sulgidduk appeared slower than that of white rice. The sensory evaluation showed the highest aroma and taste scores of Aromatic rice 2 of 4.67 and 4.81, respectively, and the overall preference was highest at 4.71. From the above results, when manufacturing Sulgidduk with pigmented and aromatic rice, it will be possible to develop Sulgidduk with a new color, good texture, unique flavor, and aging delay effect.
|
|
|
KEYWORD
|
|
|
Sulgidduk, pigmented rice, aromatic rice, quality, sensory evaluation
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|