This study examined the characteristics of Sulgidduk with different kamut (Triticum turanicum Jakubz) powder (MP) concentrations (0%, 5.0%, 10.0%, 15.0%, and 20.0%). The moisture content of the control sample (MP 0) was the highest at 37.27%, and that...
This study examined the characteristics of Sulgidduk with different kamut (Triticum turanicum Jakubz) powder (MP) concentrations (0%, 5.0%, 10.0%, 15.0%, and 20.0%). The moisture content of the control sample (MP 0) was the highest at 37.27%, and that of the MP 20 sample was the lowest at 34.10%. Adding MP decreased the L values of Sulgidduk but increased the a and b values. Adding MP decreased the hardness, cohesiveness, and chewiness but increased the springiness. The total polyphenol content and DPPH radical scavenging activity of Sulgidduk with 20% MP was 9.89 mg GAE/100 g, 67.69%. Based on these results, the quality of Sulgidduk with added kamut powder was higher than that of the control Sulgidduk.