한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제25권3호
  • /
  • Pages.342-349
  • /
  • 2010
  • /
  • 1225-7060(pISSN)
  • /
  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
권호 표지
DOI QR코드

DOI QR Code

마 분말을 첨가한 설기떡의 품질 특성

Quality Characteristics of Sulgidduk Containing Yam (Dioscorea japonica THUMB) Powder

  • Kim, Jung-Sun (Department of Food Science and Technology, Yeungnam University) ;
  • Kwak, Eun-Jung (Department of Food Science and Technology, Yeungnam University)
  • 투고 : 2010.05.12
  • 심사 : 2010.06.22
  • 발행 : 2010.06.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

This study evaluated the quality and sensory characteristics of sulgidduk added with yam powder (5~20%) during 4 days storage. The moisture content of samples initially decreased as the yam powder content increased, but subsequently increased during storage. The pH values also increased during storage, although there was no significant difference. L values decreased and both a and b values increased as yam powder content increased. The decreased L values during storage were not significantly different from control group. The hardness of samples decreased with increasing yam powder content, while hardness of control group markedly increased during storage. Cohesiveness increased as yam powder content increased, and tended to decrease during the storage. Springiness also initially increased as yam powder content increased. No change was apparent during storage in control group or samples added with up to 10% yam powder, while springiness was decreased insignificantly in samples with over 10% yam powder. Lightness, yam odor and savory taste of sulgidduk tended to increase as yam powder content increased, while chewiness decreased. The savory odor was the highest in sulgidduk added with 10% yam powder. Sulgidduk added with 10% yam powder was the most preferred in appearance, taste, texture and overall preference.

키워드

참고문헌

  1. 김광옥, 김상숙, 성내경, 이영춘. 2000. 관능검사 방법 및 응용. 신광출판사. 서울. pp 10-49
  2. 김영희, 임정교. 2007. 한국전통식품. 효일. 서울. pp 28-68
  3. 농촌진흥청. 2005. 마 함유 천연물질의 분석 및 주요성분의 증대방안. 농촌진흥청(보고서). pp 10-17
  4. 생약학연구회. 1993. 현대생약학, 학창사. 서울. p 267
  5. 윤숙자. 2001. 한국의 떡.한과.음청류. 지구문화사. 서울. pp 11-12
  6. 이효지. 1988. 조선시대의 떡 문화. 한국조리과학회 추계학술발표대회. 4(2):91-106
  7. 한국식품개발연구원. 2000. 가공식품 수출촉진을 위한 농가. 한국식품개발연구원(보고서). pp 8-15
  8. AOAC. 1990. Official method of analysis. 16th ed. Association of official analytical chemists, Washington DC
  9. Chae KY, Hong JS. 2006. Quality characteristics of sulgidduk with different amounts of waxy sorghum flour. Korean J. Food Cookery Sci. 22(3):363-369
  10. Chen HC, Wang CT, Chang TW. 2003. Effects of Taiwanese yam (Dioscorea japonica Thunb var. Pseudo japonica Yamamo-to) on upper gut function and lipid metabolism in Balb/c mice. Nutr. 19(1):646-651 https://doi.org/10.1016/S0899-9007(03)00058-3
  11. Chang YH. 2003. Quality characteristics of seolgidduk added with poria cocos wolf powder during storage. J. East Asian Soc. Dietary Life 13(4):318-325
  12. Cho MS, Hong JS. 2006. Quality characteristics of sulgidduk by the addition of sea tangle. Korean J. Food Cookery Sci. 22(1):37-44
  13. Cho JS, Choi MY, Chang YH. 2002. Quality chatacteristics of sulgiduk added with Lentinus edodes Sing powder. J. East Asian Soc. Dietary Life 12(1):55-64
  14. Eun SD, Kim MY, Chun SS. 2008. Quality characteristics of sulgidduk prepared with Houttuynia cordata Thunb. powder. Korean J. Food Cookery Sci. 24(1):23-30
  15. Ha YD, Lee SP, Kwak YG. 1998. Removal of heavy metal and ACE inhibition of yam mucilage. J. Korean Soc. Food Sci. Nutr. 27(4):751-755
  16. Hwang SJ, Yoon SJ. 2006. Quality characteristics of seolgiddok added with aloe powder during storage. Korean J. Food Cookery Sci. 23(5):650-658
  17. Hironaka K, Takada K, Shibash K. 1990. Chemical composition of mucilage of Chinese yam. Nippon Shokuhin Kogyo Gakkaishi 37(1):48-52 https://doi.org/10.3136/nskkk1962.37.48
  18. Jhee OH, Choi YS. 2008. Quality characteristics of sulgidduk added with concentrations of Acanthopanax sessiliflorus Seemann var. Goma powder. Korean J. Food Cookery Sci. 24(5):601-607
  19. Jun MK, Kim MY, Chun SS. 2008. Quality characteristics of sulgidduk prepared with Ulmus cortex powder. Korean J. Food Cookery Sci. 24(1):31-38
  20. Kim AJ, Kim M, Lim YH. 1998. Study on the physical characteristics and taste of pongihpsolgi as affected by ingredients. J. East Asian Soc. Dietary Life 8(3):297-308
  21. Kim BW, Yoon SJ, Jang MS. 2005. Effects of addition baekbokryung (white poria cocos wolf) powder on the quality characteristics of sulgidduk. J. Food Cookery Sci. 21(6):895-907
  22. Kim GY, Kang WW, Choi SW. 1999. A study on the quality characteristics of sulgidduk added with persimmon leaves powder. J. East Asian Soc. Dietary Life 9(4):461-467
  23. Kwon CS, Son IS, Shim JH, Kwun IS, Chung KM. 1999. Effects of yam on lowering cholesterol level and its mechanism. J. Korean Nutr. Soc. 32(6):637-643
  24. Lee HG, Han JY. 2002. Sensory and textural characteristics of solsulgi using varied levels of pine leave powders and different types of sweeteners. Korean J. Food Cookery Sci. 18(2):164-172
  25. Lee HG, Kim HJ, Cha GH. 2005. Sensory and mechanical characteristics of Songhwasulgi by different ratio of ingredients. Korean J. Food Cookery Sci. 21(4):505-513
  26. Lee SP, Ha YD, Kim HI. 1999. Effect of yam on the growth of lactic acid bacteria. J. Korean Soc. Food Sci. Nutr. 28(4):805-809
  27. Ryu YK, Kim YO, Kim KM. 2008. Quality characteristics of sulgidduk by the addition of tofu. Korean J. Food Cookery Sci. 24(6):856-860
  28. Shin MJ, Park YM. 2006. Quality characteristics of gasiogapidduk by different ratio of ingredients. J. East Asian Soc. Dietary Life 16(6):47-752
  29. Shin SW, Lee YS, Park JH, Kwon YK. 2004. Comparison of immunomodualtory effects of water-extracted ginseng radix, Pilose Asia-bell, Astragali Radix, Astractylodes Rhizoma alba and Dioscoreae Rhizoma. Korean J. Oriental Physiology & Pathology. 18(4):1140-1146
  30. Toh CA. 1984. Pharmacognostical study on the Dioscoreae Rhizoma in Korea. Kor. J. Pharmacogn. 15(1):30-38
  31. Yoo KM, Kim SH, Chang JH, Hwang IK, Kim KI, Kim SS, Kim YC. 2005. Quality characteristics of sulgidduk containing different levels of dandelion (Taraxacum officinale) leaves and roots powder. Korean J. Food Cookery Sci. 21(1):110-116
  32. Yoon SJ. 2007. Quality characteristics of sulgitteok added with lotus leaf powder. Korean J. Food Cookery Sci. 23(4):433-442
  33. Yoon SJ, Choi BS. 2008. Quality characteristics of sulgitteok added with lotus root powder. Korean J. Food Cookery Sci. 24(4):431-438