Quality Changes of Sulgiduk Added Green Tea Powder during storage

가루녹차를 첨가한 설기떡이 저장중 품질 변화

  • 이순재 (대구효성가톨릭대학교 식품영양학과) ;
  • 홍희진 (대구효성가톨릭대학교 식품영양학과) ;
  • 최정화 (대구효성가톨릭대학교 식품영양학과) ;
  • 최경호 (대구효성가톨릭대학교 식품영양학과) ;
  • 최상호 (대구효성가톨릭대학교 식품영양학과)
  • Published : 1999.10.01

Abstract

This study was quality changes of sulgiduk added green tea powder during storage. Sulgiduk prepared with various concentrations of green tea powder; 0%(control group), 0.5%(GT 0.5 group), 1%(GT 1.0 group), 1.5%(GT 1.5 group), 2%(GT 2.0 group), and the changes of its quality during 7 days of storage were investigated. Total microbe numbers, the acidity and pH in sulgiduk during storage were decreased with increasing the added amounts of a green tea powder, and especially those of GT 1.0 and GT 1.5 groups had relatively the lower than other groups. The "L" value(lightness) of the control group was the highest among five groups, and its value was decreased throughout storage, and especially GT 0.5 groups had the lowest brightness. The "a" value(reddness) of the control group was higher than other four groups, and increased GT 2.0>GT 1.5>GT 1.0>GT 0.5 groups, in that order. The "b" value(yel lowness) was increased in the order; GT 2.0>GT 1.5>GT 1.0>GT 0.5 groups. These results indicated that GT 1.0 group showed the best quality than other groups of sulgiduk during storage. of sulgiduk during storage.

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