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Quality characteristics of Sulgikdduk added acorn powder

도토리 분말을 첨가한 설기떡의 품질 특성

  • Woo, Sook-Yi (Faculty of Herbal Food Cuisine & Nutrition, Daegu Haany University) ;
  • Lee, Hyun-Suk (Faculty of Herbal Food Cuisine & Nutrition, Daegu Haany University) ;
  • Hong, Ju-Yeon (Faculty of Herbal Food Cuisine & Nutrition, Daegu Haany University) ;
  • Shin, Seung-Ryeul (Faculty of Herbal Food Cuisine & Nutrition, Daegu Haany University)
  • 우숙이 (대구한의대학교 한방식품조리영양학부) ;
  • 이현석 (대구한의대학교 한방식품조리영양학부) ;
  • 홍주연 (대구한의대학교 한방식품조리영양학부) ;
  • 신승렬 (대구한의대학교 한방식품조리영양학부)
  • Received : 2016.04.08
  • Accepted : 2016.05.25
  • Published : 2016.08.30

Abstract

The purpose of study was to evaluate quality, physicochemical and sensory characteristics of acorn Sulgidduk by addition of acorn powder. Acorn Sulgidduk was processed rice powder which added 0, 5, 10, 15, and 20% of acorn powder. The moisture, crude lipid, and crude ash contents of Sulgidduk added with acorn powder was increased by addition amount of acorn powder, but carbohydrate and crude protein contents were decreased. By addition amount of acorn powder, soluble protein content of Sulgidduk were increased, but reducing sugar content were decreased. The L values of Sulgidduk were decreased by addition amount of acorn powder, but increased the a and b values. The hardness, adhesiveness, cohesiveness, springness and chewiness were decreased by addition amount of acorn powder. The sensory test of Sulgidduk added 10% of acorn powder showed the best score in overall preference. Therefore, these results suggested that Sulgidduk added 10% of acorn powder could be applied for produce of acorn Sulgidduk.

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