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Quality Characteristics of Sulgidduk (a Traditional Korean Rice Cake) Admixed with Cheese Powder
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 1,  2011, pp.39-45
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.1.039
 Title & Authors
Quality Characteristics of Sulgidduk (a Traditional Korean Rice Cake) Admixed with Cheese Powder
Kim, Mee-Jin; Chung, Hai-Jung;
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 Abstract
We explored the quality characteristics of Sulgidduk prepared using different amounts of cheese powder (0%, 6%, 12%, 18%, 24%; all w/w); physico-chemical properties were determined. Proximate composition analysis showed that the moisture content of Sulgidduk decreased with a rise in the level of added cheese powder. Lightness and yellowness values were lowest in control Sulgidduk and highest in Sulgidduk with 24% added cheese powder. Texture profile analysis showed that all of hardness, cohesiveness, springiness, and brittleness increased with a rise in cheese powder level. Scanning election microscopy indicated that the number of air cells fell as the ratio of cheese powder to rice powder increased. Sensory evaluation tests indicated that color, cheese smell, and greasiness rose as the cheese powder level increased, whereas softness and moistness fell. Consumer acceptance testing showed no significant difference in overall acceptability scores among samples. In conclusion, we suggest that cheese powder may be incorporated into Sulgidduk without affecting sensory qualities.
 Keywords
Sulgidduk;cheese powder;quality characteristics;
 Language
Korean
 Cited by
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