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Quality Characteristics of Sulgi with Added Fresh or Frozen Red Onions

보관방법을 달리한 자색양파 첨가 설기의 품질 특성 평가

  • Im, Seok-Soon (Dept. of Food Science and Nutrition, Dong-A University) ;
  • Jun, Mi-Ra (Dept. of Food Science and Nutrition, Dong-A University)
  • 임석순 (동아대학교 식품영양학과) ;
  • 전미라 (동아대학교 식품영양학과)
  • Received : 2011.10.19
  • Accepted : 2011.12.01
  • Published : 2012.02.29

Abstract

This study was performed to evaluate the quality characteristics of Sulgi (Korean steamed rice cakes) prepared with fresh or frozen red onions. Sulgi was prepared with different levels (10, 20 or 30%) of fresh or frozen onions and stored for 4 days. The L value significantly decreased with the addition of fresh red onions and the a value significantly increased with the addition of either fresh or frozen red onions. The pH value was also increased with the addition of fresh red onions. In terms of texture, the hardness of Sulgi with either fresh or frozen red onions was reduced. The gumminess and brittleness gradually decreased with the addition of fresh or frozen red onions. Sulgi composed of 30% red onions showed the best sensory results in terms of color, flavor, texture, taste, and overall acceptance.

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