사과가루를 첨가한 설기떡의 품질특성

임점희,Lim, Jeom-Hee 한국식품조리과학회 2011 한국식품조리과학회지 Vol.27 No.2

The purpose of this study was to investigate the quality characteristics of Sulgidduk prepared by adding the optimal amount of apple powder. Five different mixture ratios of apple powder to rice flour were prepared (0, 4, 8, 12, and 16%). After being stored for 3 days, the mixtures of apple powder and rice flour were measured to determine moisture content, color values, sensory qualities, and the mechanical texture characteristics of Sulgidduk. Moisture content of Sulgidduk with added apple powder ranged from 36% to 39% and but decreased with significantly with added apple powder. The L-color value decreased, whereas both the a-and b-values increased as apple powder was added. Thus, apple peel likely affected the Sulgidduk color value. The pH of Sulgidduk decreased with the addition of apple powder, whereas sugar level increased as apple powder was added. In the mechanical evaluation of apple Sulgidduk, hardness was significantly higher during the 3 days of storage with increasing amounts of added apple powder. Cohesiveness increased significantly during the storage period with the addition of apple powder,-; however, it began to decreased after 3 days. Springiness increased significantly with the addition of apple powder. Both adhesiveness and chewiness of Sulgidduk increased with added apple powder. Sensory quality characteristics such as color, taste, flavor, and moistness were improved with increasing amounts of added apple powder. However, the sensory quality of Sulgidduk decreased when the ratio of apple powder to rice flour was greater than 25%. Consequently, a mixture of 15~20% apple powder to rice flour was the best formula for improving Sulgidduk in terms of sensory quality.

상추를 첨가한 설기떡의 저장기간 중 품질 특성

윤준화,우연,김미리 동아시아식생활학회 2020 동아시아식생활학회지 Vol.30 No.2

This study was carried out to develop functional rice cake added with Lactuca sativa powder and improve the quality characteristics of Lactuca sativa Sulgidduk for long-term storage. Three different levels of Lactuca sativa (1, 3, 5%) were added to the total ingredients and evaluated during storage at 15℃. Moisture content, sugar concentration, texture and DSC (Differential Scanning Calorimetry) properties were measured to assess the storage qualities of Sulgidduk. During storage, moisture content was higher in Lactuca sativa containing Sulgidduk compared with control Sulgidduk. In all groups, moisture content was reduced as the storage period increased, but the level of reduction in the added group was smaller than that in the control group. The sugar contents tended to increase as the amount of Lactuca sativa powder increased, but no significant difference was observed with storage period. Mechanical textural test showed that hardness increased during storage, whereas the hardness of Sulgidduk decreased as Lactuca sativa addition amount increased. DSC test found that the ∆ H (crystal melting enthalpy) of Sulgidduk containing Lactuca sativa powder was lower than that of control Sulgidduk, which indicates inhibition of retrogradation. For the sensory evaluation test, hardness and chewiness increased during the storage period, and the Lactuca sativa addition group showed lower hardness and chewiness than the control group. On the other hand, degree of moisture showed the opposite result. The 3% Lactuca sativa addition group had the highest score in terms of overall preference. Based on these results, addition of Lactuca sativa powder to Sulgidduk can improve the quality of Sulgidduk by increasing the water retention capacity, the changes of moisture content and texture were reduced during storage.

연구논문 : 사과가루를 첨가한 설기떡의 품질특성

임점희 ( Jeom Hee Lim ) 한국식품조리과학회(구 한국조리과학회) 2011 한국식품조리과학회지 Vol.27 No.2

The purpose of this study was to investigate the quality characteristics of Sulgidduk prepared by adding the optimal amount of apple powder. Five different mixture ratios of apple powder to rice flour were prepared (0, 4, 8, 12, and 16%). After being stored for 3 days, the mixtures of apple powder and rice flour were measured to determine moisture content, color values, sensory qualities, and the mechanical texture characteristics of Sulgidduk. Moisture content of Sulgidduk with added apple powder ranged from 36% to 39% and but decreased with significantly with added apple powder. The L-color value decreased, whereas both the a-and b-values increased as apple powder was added. Thus, apple peel likely affected the Sulgidduk color value. The pH of Sulgidduk decreased with the addition of apple powder, whereas sugar level increased as apple powder was added. In the mechanical evaluation of apple Sulgidduk, hardness was significantly higher during the 3 days of storage with increasing amounts of added apple powder. Cohesiveness increased significantly during the storage period with the addition of apple powder,-; however, it began to decreased after 3 days. Springiness increased significantly with the addition of apple powder. Both adhesiveness and chewiness of Sulgidduk increased with added apple powder. Sensory quality characteristics such as color, taste, flavor, and moistness were improved with increasing amounts of added apple powder. However, the sensory quality of Sulgidduk decreased when the ratio of apple powder to rice flour was greater than 25%. Consequently, a mixture of 15~20% apple powder to rice flour was the best formula for improving Sulgidduk in terms of sensory quality.

연구논문 : 마가루 첨가량에 따른 설기떡의 품질 특성

조경옥 ( Kyung Ok Cho ),김현숙 ( Hyun Sook Kim ) 한국식생활문화학회 2010 韓國食生活文化學會誌 Vol.25 No.6

This study investigated the quality characteristics of Sulgidduk with different levels (0, 4, 8, 12, 16%) of added yam powder by measuring water content, color value, texture, and sensory quality. The water content of Sulgidduk decreased significantly (p<0.05) by increasing the amount of yam powder. The Hunter`s L value of Sulgidduk decreased, and the a and b values increased significantly. Mechanical texture parameters, such as hardness, cohesiveness, gumminess, adhesiveness, and chewiness decreased significantly (p<0.05) as the amount of added yam powder increased. The springiness of the 0, 4, 8 and 12% yam Sulgidduk was not different significantly, but springiness decreased significantly in the 16% yam Sulgidduk. Hardness increased significantly during storage, whereas cohesiveness, gumminess, and adhesiveness decreased. Springiness of the control sample increased significantly, but the Sulgidduk with added yam powder had the highest springiness levels during the first and second days. Chewiness was highest during the first day in all Sulgidduk preparations. The 12% yam Sulgidduk was the best in color, flavor, taste, moistness, chewiness, and overall acceptability from the sensory evaluation. These results indicate that Sulgidduk with 12% added yam powder had the best quality in sensory and texture analyses.

올리고당을 첨가한 설기떡의 노화지연에 관한 연구

김영아(Young-A Kim),심혜련(Hye-Ryoun Shim),노정해(Jeonghae Rho) 동아시아식생활학회 2015 동아시아식생활학회지 Vol.25 No.3

The effects of four different oligosaccharides with 2, 4, 6% (w/w) (fructo-oligosaccharide, xylo-oligosaccharide, chito-oligosaccharide and soybean-oligosaccharide) on gelatinization and retrogradation of sulgidduks (Korean rice cake) were examined. The amylograph results of rice flour showed that chito-oligosaccharide hastened gelatinization, and delayed retrogradation. Blue value results of chito-oligosaccharide added sulgidduks showed retarded retrogradation during storage (1, 2 and 3 days). Chitooligosaccharide and xylo-oligosaccharide added sulgidduks showed significantly lower hardness during storage. Lightness (L) decreased and redness (a) and yellowness (b) increased with increasing oligosaccharide amounts. In the sensory evaluation of sulgidduks, color of fructo-oligosaccharide added sulgidduks obtained the highest score among oligosaccharide added sulgidduks. During storage, xylo-oligosaccharide and fructo-oligosaccharide added sulgidduks had higher flavor, taste, graininess and overall quality scores than the control. Physicochemical tests showed that chito-oligosaccharide retarded retrogradation, whereas chitooligosaccharide-added sulgidduks had low scores in sensory tests due to aftertaste of chito-oligosaccharide. To improve the sensory quality of chito-oligosaccharide added sulgidduks, mixtures of chito-oligosaccharide with xylo-oligosaccharide and fructooligosaccharide were applied at ratios of 3%:3%, 2%:4% and 1%:5%, respectively. The addition of chito-oligosaccharide and xylo-oligosaccharide at ratios of 2%:4% and 1%:5% to sulgidduks showed relatively high scores in the sensory evaluation retarding retrogradation.

대두가루를 첨가한 설기 떡의 품질 특성 연구

권석임,김정미,김종군,Kweon, Seok-Yim,Kim, Jeong-Mee,Kim, Jong-Goon 동아시아식생활학회 2007 동아시아식생활학회지 Vol.17 No.1

Sulgidduk is a steamed 'Dduk' that is made from rice flour mixed with various ingredients. It is steamed in an earthenware steamer according to a particular procedure. Soyflour Sulgidduk was prepared with two types of soyflour(yellow, and black). This study was carried out to improve the quality of Sulgidduk. The quality was affected by not only the ratio of the ingredients, but also by the amount of soyflour. The results of these experiments can be summarized as follows. As the amount of soyflours(yellow and black) increased 10 %, 20 %,30 %, and 40 % into the control recipe, it was found that the overall rheological properties, such as hardness, gumminess, brittleness, cohesiveness, and springiness, of Sulgidduk decreased. The L-value of the color decreased as more soyflour was added into Sulgidduk but the b-value increased. When the same amount of black soyflour was added to Sulgiddut addition of black soyflour produced lower lightness than yellow soyflour addition. Yellow soyflour addition into Sulgidduk yielded a higher a-value, closer to red. As the results of sensory evaluation, following to the added amount of soyflour, the sensory degree of flavor, moistness, and chewiness of Sulgidduk decreased. The addition of 20 g soyflour resulted in the best overall quality based on sensory evaluations. Therefore the optimum recipe of Soyflour Sulgidduk was obtained as follows; 20 g(20%) soyflour, 80 g rice, and 20 mL water.

연구논문 : 매실농축액을 첨가한 설기떡의 품질특성

김재환 ( Jae Hwan Kim ),정순영 ( Soon Young Jeong ),임정희 ( Jeom Hee Lim ) 한국식품조리과학회(구.한국조리과학회) 2010 한국식품조리과학회지 Vol.26 No.6

The purpose of this study was to determine the most desirable mixture ratio of Maesil (Prunus Mume) concentrate to rice flour for the preparation of Sulgidduk. The five different levels of Maesil (Prunus Mume) concentrate were 0%, 4%, 8%, 12%, and 16% and were stored over 3 days. The results of this study were as follows. First, the water activity of Sulgidduk was significantly increased upon addition of Maesil(Prunus Mume) concentrate to rice flour. However, in terms of mechanical texture characteristics, the hardness of Sulgidduk was decreased, Maesil(Prunus Mume) concentrate was added to Sulgidduk. The control was 764.58±5.3g/cm2. Each amounts of added Maesil(Prunus Mume) concentrate to rice flour (4%, 8%, 12%, and 16%) resulted in hardness levels of 633.44±13.0g/cm2, 617.64±16.2g/cm2, 585.31±27.5g/cm2, and 350.98±10.2g/cm2, respectively. In addition, both gumminess and cohesiveness of Sulgidduk increased with increasing amounts of added Maesil (Prunus Mume) concentrate to rice flour. Regarding the color value of Sulgidduk, with added Maesil(Prunus Mume) concentrate the L-value decreased, while both a-and b-value increased. In the sensory evaluation, surface color, taste, and flavor were improved with increasing amounts of Maesil(Prunus Mume) concentrate, whereas texture decreased. Based on sensory evaluation, Maesil (Prunus Mume) concentrate resulted in intensified color, taste, and flavor of Sulgidduk. Consequently, 4% to 8% Maesil (Prunus Mume) concentrate to rice flour was determined to the best formula for improving Sulgidduk in terms of sensory qualities such as moistness, color, taste, flavor and so on.

돼지감자 분말을 첨가한 현미설기떡의 품질평가

신미혜,정남용 동아시아식생활학회 2019 동아시아식생활학회지 Vol.29 No.2

This study examined the quality characteristics to evaluate the optimal mixing ratio of a Jerusalem artichoke powder (among 0%, 3%, 5%, and 7%) in brown rice Sulgidduk. The moisture contents of a Sulgidduk decreased significantly (39.57~29.50%) with increasing amount of Jerusalem artichoke powder. The L and b values of the Hunter's color value decreased significantly in proportion to the amount of Jerusalem artichoke powder. In the physical properties, the hardness and chewiness of brown rice Sulgidduk increased significantly in proportion to the amount of Jerusalem artichoke powder. The DPPH free radical scavenging activities of brown rice Sulgidduk increased significantly in groups of Jerusalem artichoke powder (12.11~ 14.15%). The ABTS free radical scavenging activities of brown rice Sulgidduk increased significantly in groups of Jerusalem artichoke powder (10.47~16.01%). The brown rice Sulgidduk containing 5% Jerusalem artichoke powder showed a high score with regard to color, flavor, moistness and overall acceptance. These results suggest that the appropriate amount of Jerusalem artichoke powder for making brown rice Sulgidduk is 5% and the addition of Jerusalem artichoke powder could contribute positively toward the quality characteristics of brown rice Sulgidduk.

아피오스 분말 첨가 설기떡의 품질 특성

박미란 ( Mi-lan Park ),김정미 ( Jung-mi Kim ),이미희 ( Mi-hee Lee ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.6

This study examined the characteristics of Sulgidduk with different amounts of apios powder (0, 10, 20, 30, and 40%). The moisture content of Sulgidduk significantly increased with the addition of apios powder. Also, the pH values of Sulgidduk significantly decreased with the addition of apios powder. The addition of apios powder in the Sulgidduk decreased the lightness (L) in Hunter’s color value, but increased the redness (a) and yellowness (b). By increasing the quantity of apios powder, the hardness, gumminess, and chewiness of Sulgidduk decreased and its springiness increased. The addition of apios powder in the Sulgidduk increased the total polyphenol content and DPPH-radical-scavenging activity. In the sensory evaluation, the addition of 20, 30% apios powder had the best score in taste and overall preference. This study suggests that apios powder is an excellent ingredient for improving the sensory preference and functionality of Sulgidduk. The study also shows that it was the addition of 30% apios powder can be used to make functional Sulgidduk.

천년초 열매 분말을 첨가한 설기떡의 품질 특성

장승연(Seung-Youn Jang),김명희(Myung-Hee Kim),홍금주(Geum-Ju Hong) 동아시아식생활학회 2013 동아시아식생활학회지 Vol.23 No.3

This study is performed to investigate the quality characteristics of sulgidduk added with cheonnyuncho fruit powder. Sulgidduk was prepared with freeze-dried cheonnyuncho, rice flour, sugar syrup and salt. The sulgidduk was made with various amounts (0, 3, 6, 9, 12%) of added cheonnyuncho fruit powder. The proximate composition, pH, Hunter’s color value, texture profile analysis, sensory characteristics and SEM of cheonnyuncho sulgidduk were being examined. The addition of cheonnyuncho fruit powder has a tendency to decrease the moisture contents of sulgidduk while the crude ash, crude lipid and crude protein increased. The pH of sulgidduk decreased when the amounts of cheonnyuncho fruit powder increased. As the amount of cheonnyuncho fruit powder increased, the lightness (L) decreased, while the redness (a) and yellowness (b) increased. In texture profile analysis, the hardness decreased with increasing cheonnyuncho fruit powder contents, whereas cohesiveness, springiness, gumminess and brittleness increased. The results of sensory evaluation showed that the sulgidduk with 3%, 6% of cheonnyuncho fruit powder got the highest scores on the color, taste, springiness and acceptability. The air cells of sulgidduk observed by SEM were big and uniform with the amount of cheonnyuncho fruit powder increased. In conclusion, these results show that the quality and preference increased when 3%, 6% of cheonnyuncho fruit powder was added to the sulgidduk.