자색고구마를 첨가한 설기떡의 품질 특성

다국어 초록 (Multilingual Abstract)

The purpose of this study is to develop Sulgidduk which meets the consumers` taste by using cooked purple sweet potato. The samples of Sulgidduk were prepared with different ratios of cooked purple sweet potato (0, 10, 20, 30, 40%) and analyzed for moisture content, Hunter`s color value and texture characteristics and sensory evaluation. The moisture contents of the samples ranged 40.83% to 44.91%. The L-value and b-value decreased, while a-value increased, with increasing amounts of cooked purple sweet potato. In the mechanical evaluation of physical properties, hardness, adhesiveness, springiness, gumminess and cohesiveness showed no significant difference with the increasing amount of cooked purple sweet potato. However, chewiness decreased significantly with the increasing amount of cooked purple sweet potato. Based on the quantitative descriptive sensory evaluations on Sulgidduk samples, purple color, sweet potato flavor and taste, sweetness, and moistness significantly increased, while hardness decreased significantly with the increasing amount of cooked purple sweet potato. Sulgidduk added 40% cooked purple sweet potato showed the highest in overall acceptability and the slowest hardening in the textural changes during storage.

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