Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지
DOI QR코드

DOI QR Code

Quality characteristics of Korean steamed rice cake containing different amount of red onion powder

자색 양파분말 첨가 설기떡의 품질특성

  • Hwang, Su-Jung (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University)
  • 황수정 (대구한의대학교 한방식품조리영양학부)
  • Received : 2013.06.14
  • Accepted : 2013.07.13
  • Published : 2013.08.30
Download PDF
⟨ Previous Next ⟩

Abstract

The study was done in order to investigate the effects the red onion powder on the quality characteristics of the Korean steamed rice cake, Seolgiddok, with 3%, 6%, 9% and 12% of the red onion powder weight in control. The moisture content of the control with 0% red onion was 43.74% and it steadily decreased with the increase in powder (12%) resulting to the lowest at 37.02% for the cake. The springiness, adhesiveness and chewiness of the cake decreased according to the increase in powder content, while the hardness and cohesiveness increased together with the increase in powder content. The Hunter color value L in the chromaticity of the cake significantly decreased with the increase in powder content. The a value of the control was 2.18 and was redder with the increase in powder content, while the b value significantly increased together with the increase in powder content. The sensory characteristics of the cake such as color, flavor, taste and softness and chewiness increased along with increase in powder content. The overall taste was judged to be the best for the sample with the 9% added powder.

자색 양파 분말 첨가량(0, 3, 6, 9, 12)을 달리하여 제조한 자색 양파 설기떡의 기계적 품질특성과 관능적 품질특성을 평가하였다. 수분함량은 제조 직후 대조구가 43.74%였고, 자색 양파 분말 첨가량이 많아질수록 낮아져 12% 첨가가 37.02로 가장 낮게 나타났다. 물성 측정에서 탄력성, 부착성, 씹힘성은 가루 첨가량이 증가할수록 감소하는 경향을 보였고, 견고성과 응집성은 양파분말 첨가량이 많을수록 증가하였다. 색도 L값은 설기떡에 첨가한 자색 양파 가루량이 많을수록 유의적으로 감소하였고, a값의 경우 제조 직 후 대조구는 2.18이었으며, 자색 양파 첨가량이 많을수록 적색을 띄는 것을 알 수 있었고, b값은 자색 양파 분말 첨가량에 따라 유의적으로 증가하였다. 관능검사는 색, 향, 맛, 촉촉한 정도, 부드러운 정도, 씹는 정도의 경우 자색양파 분말 첨가량이 많을수록 관능적 특성도가 높게 나타났으며, 전체적인 기호도는 자색양파 분말 9% 첨가구가 가장 기호도가 높은 것으로 나타났다. 따라서 설기떡에 자색 양파 분말을 사용함으로써 떡의 품질이 향상되어 건강 기능성 상품 개발이 가능 할 것으로 예상되며 향후 자색 양파의 기능적 성분 분석 등의 연구가 부가되어 다양한 식품조리에 대한 응용연구가 이루어져야 하겠다.

Keywords

References

  1. Shin JS, Lee OS, Jeong YJ (2002) Changes in the components of onion vinegars by two stages fermentation. Korean J Food Sci Technol, 34, 1079-1084
  2. Lee CY, Park YK (1996) Identification of isohamnetin-4'- glucoside in onions. J Agric Food Chem, 44, 34-36 https://doi.org/10.1021/jf950310e
  3. Bekeblia N (2004) Antimicrobial activity of essential oil extracts of various onions (Allium cepa) and garlic (Allium sativum). Lebensmittel-Wissenschaftund-Technol, 37, 263-268 https://doi.org/10.1016/j.lwt.2003.09.001
  4. Shon MY, Choi SD, Kahng GG, Nam SH, Sung NJ (2003) Antimutagenic, antioxidant and free radical scavenging activity of ethyl acetate extracts from white, yellow and red onions. Food Chem Toxicol, 42, 659-666
  5. Sheo HJ, Jung DL (1997) The effects of onion juice on serum lipid levels in rats. J Korean Soc Food Sci Nutr, 26, 1164-1172
  6. Ho CT (1992) Phenolic compounds in food. In Phenolic compounds in food and their effects on health II. Huan MT, Ho CT, Lee CY, eds. Maple Press, New York, 2-7
  7. Azuma K, Kakayama M, Koshika M, Ippoushi K, Yamaguchi Y, Kohata K, Yamauchi Y, Ito H, Higashio H (1999) Phenolic antioxidant from the leaves of Corchorus olitorium L. J Agric Food Chem, 47, 3963-3966 https://doi.org/10.1021/jf990347p
  8. Ham SS, Hong JK, Lee JH (1997) Antimutagenic effects of juices from edible Korean wild herbs. J Food Sci Nutr, 2, 155-161
  9. Jeong CH, Kim JK (2007) Chemical components of yellow and red onion. J Korean Soc Food Sci Nutr, 35, 708-712 https://doi.org/10.3746/jkfn.2006.35.6.708
  10. Bai SK (2007) The dyeing properties of cotton fabric dyed with purple onion shell extract. J Kor Soc Cloth Ind, 9, 441-444
  11. Kang NS, Kim JH, Kim JK (2007) Quality characteristics of soybean curd mixed with freeze dried onion powder. Korean J Food Preserv, 14, 47-53
  12. Lee JO, Lee SA, Kim KH, Choi JJ, Yook HS (2008) Quality characteristics of cookies added with hot-air dried yellow and red onion powder. J Korean Soc Food Sci Nutr, 37, 342-347 https://doi.org/10.3746/jkfn.2008.37.3.342
  13. Kee HJ, Ryu GH, Park YK (2001) Phusical properties of ex-truded snack made of dried onion and onion pomace. J Korean Soc Food Sci Nutr, 30, 64-69
  14. Kim JG, Shim JY (2006) Quality characteristics of wheatflour noodle added with onion powder. Food Engineering Progress, 10, 269-274
  15. Kang NS, Kim JH, Kim JK (2007) Quality characteristics of soybean curd mixed with freeze dried onion powder. Korean J Food Preserv, 14, 47-53
  16. Kim HR, Seog EJ, Lee JH, Rhim JW (2007) Physicochemical properties of onion powder as influenced by drying methods. J Korean Soc Food Sci Nutr, 36, 342-347 https://doi.org/10.3746/jkfn.2007.36.3.342
  17. Yoon SJ (2007) Quality characteristics of sulgi added with lotus leaf powder. Korean J Food Cookery Sci, 23, 433-4421
  18. Hwang SJ, Yoon SJ (2006) Quality characteristics of seolgiddok added with aloe powder during storage. Korean J Food Cookery Sci, 23, 650-658
  19. Kim HS, Lyu ES (2010) Optimization of sulgidduk with green laver powder using a response surface methodology. Korean J Food Cookery Sci, 26, 54-61
  20. Sung KH, Hong JS, Seo BH, Choi JJ (2010) A study of the quality characteristics of sulgidduk added with dropwort oenanthe javanica d.c. powder. J East Asian Soc Dietary Life, 20, 589-595
  21. Kang YS, Kim JS (2011) Quality characteristics of sulgidduk supplemented with Ligularia fischeri powder. J East Asian Soc Dietary Life, 21, 277-283
  22. Park SS, Kim SI, Sim KH (2011) The quality characteristics and antioxidative activity of sulgidduk supplemented with ramie leaf powder. Korean J Food Cookery Sci, 27, 765-772 https://doi.org/10.9724/kfcs.2011.27.6.763
  23. Jeong KY, Kim MY, Chun SS (2008) Quality characteristics of sulgidduk with concentrated sweet pumpkin powder. Korean J Food Cookery Sci, 24, 849-855
  24. Kim JH, Kim MY (2011) Quality characteristics of sulgidduk supplemented with citrus peel powder. J Korean Soc Food Sci Nutr, 40, 993-998 https://doi.org/10.3746/jkfn.2011.40.7.993
  25. Lee MH, Jeon SJ, Kim SK, Park HS, Choi YS (2011) The quality characteristics of Curcuma longa L powder sulgitteok. Korean J Culinary Rese, 17, 184-192
  26. Kim GY, Moon HK, Lee SW (2006) Quality characteristics of Sulgidduck prepared by addition of astringent persimmon powder. Korean J Food Preserv, 13, 697-702
  27. Hwang SJ, Kim JW (2007) Effects of roots powder of balloon flowers on general composition and quality characteristics of sulgidduk. Korean J Food Cult, 22, 77-82
  28. Yoon SJ, Choi BS (2008) Quality characteristics of sulgitteok added with lotus root powder. Korean J Food Cookery Sci, 24, 431-438
  29. Yang MO (2009) Quality characteristics of sulgidduk added with cabbage powder. J East Asian Soc Dietary Life, 19, 729-735
  30. Cho KO, Kim HS (2010) Quality characteristics of sulgidduk with added yam (Dioscorea japonica) powder. Korean J Food Cult, 25, 801-809
  31. Hong KJ, Hwang SH (2011) Quality characteristics of sulgidduk with added chestnut. J East Asian Soc Dietary Life, 21, 194-199
  32. Cho MZ (2001) Effect of addition of black pigmented rice on the quality of colored sulgiddeok. Korean J Food & Nutr, 14, 507-511
  33. Cho MS, Hong JS (2006) Quality characteristics of sulgidduk by the addition of sea tangle. Korean J Food Cookery Sci, 22, 37-44
  34. Joung HS (2004) Quality of characteristics of paeksulgis added powder of Opuntia ficus indica var. saboten. Korean J Soc Food Cookery Sci, 20, 637-642
  35. Park NH, Jung HS, Choi OJ (2006) The properties of seolgiddeok by mixed ratio of jujube powder and sugar. Korean J Human Ecol 9, 89-98
  36. Cho TH, Yang MO, Hwang CH, Kim WJ, Kim MJ, Lee MK (2006) Quality characteristics of sulgidduk added with Rubus coreanum miquel during storage. J East Asian Soc Dietary Life, 16, 458-467
  37. Kim MY, Chun SS (2008) Quality characteristics of sulgidduk with tomato powder. Korean J Food Cookery Sci, 24, 412-418
  38. Park YM, Kim MH, Yoon HH (2012) Quality characteristics of sulgidduck added with purple sweet potato. Korean J Culinary Rese, 18, 54-64
  39. Koo NS, Kim HS, Lee KA, Kim MJ (2006) Sensory evaluation. Kyomunsa, Seoul, Korea, p 142-158
  40. Doo HJ, Shin JY (2010) Quality characteristics of black rice sulgiddeok with black garlic powder. Korean J Food Cookery Sci, 26, 677-684
  41. Joung HS (1993) A study on the sensory quality of ssooksulgis added with mugworts. J East Asian Soc Dietary Life, 3, 175-180
  42. Joung HS (1996) Quality characteristics of backsulgi added with job'tears and brown rice. J East Asian Soc Dietary Life, 6, 177-186
  43. Lee HG, Park HK (2004) Sensory and texture properties of noralbyung with variation in the ratio of ingredients. Korean J Food Cookery Sci, 20, 453-461
  44. Kim YY, Cho HJ (2000) A study on the quality properties of dotoridduck added with acorn jelly powder. Korean J Soc Food Sci, 16, 260-266
  45. Gu SY, Lee HG (2001) The sensory and textural characteristics of chicksulgi. Korean J Soc Food Cookery Sci, 17, 523-532
  46. Lim YH, Kin MW, Kim AJ, Kim MH (2002) Effects of adding silkworm powder on the quality of seolgiddeok. Korean J Soc Food Cookery Sci, 18, 562-566
  47. Son DH, Hwang YI (2012) Characteristics and preservation of sulgi added with onion juice. J East Asian Soc Dietary Life, 22, 677-683
  48. Lee HG, Lee EM, Cha GH (2005) Sensory and mechanical characteristics of shinsunchosulgi by different ratio of ingredient. Korean J Food Cookery Sci, 21, 422-432
  49. Lee HG, Chung RW, Sin SJ (2004) Sensory and mechanical characteristics of backhapbyung by different ratios of ingredients. Korean J Food Cookery Sci, 20, 480-488
  50. Lee HG, Kim HJ (2000) Sensory and mechanical characteristic of sang-ja-byung by different ingredient. Korean J Soc Food Sci, 16, 342-351
  51. Lee HG, Baek HN (2004) Sonsory and texture properties of neuti-dduk by different ratio of ingredients. Korean J Food Cookery Sci, 20, 49-56
  52. Lee HG, Son HS (2003) Sonsory and textural characteristics of wageobyung using varied levels of lettuce and different amount of sugars and water. Korean J Food Cookery Sci, 19, 181-187
  53. Lee HG, Kim HJ, Cha GH (2005) Sensory and mechanical characteristics of songwasulgi by different ratio of ingredients. Korean J Food Cookery Sci, 21, 505-513
  54. Im SS, Jun MR (2012) Quality characteristics of sulgi with added fresh or frozen red onions. J Korean Soc Food Sci Nutr, 41, 239-245 https://doi.org/10.3746/jkfn.2012.41.2.239
  55. Chang YH (2003) Quality characteristics of seolgidduk added with poria cocos wolf powder during storage. J East Asian Soc Dietary Life, 13, 318-325

Cited by

  1. Quality Characteristics and Antioxidant Activity of Sulgidduk Prepared by Addition of Aronia Powder (Aronia melanocarpa) vol.47, pp.4, 2015, https://doi.org/10.9721/KJFST.2015.47.4.452
  2. Effect of Cherry Silverberry(Elaegnus multiflora) Juice on the Quality of Sulgidduk vol.26, pp.4, 2015, https://doi.org/10.7856/kjcls.2015.26.4.707
  3. Quality Characteristics and Antioxidant Activities of Sulgidduck with Asparagus (Asparagus officinalis L.) Powder vol.26, pp.1, 2016, https://doi.org/10.17495/easdl.2016.2.26.1.63
  4. Quality characteristics and antioxidant activity of Sulgidduk added with maquiberry powder vol.23, pp.7, 2016, https://doi.org/10.11002/kjfp.2016.23.7.945
  5. 비파가루를 첨가한 설기떡의 품질 특성 vol.24, pp.6, 2013, https://doi.org/10.17495/easdl.2014.12.24.6.785
  6. 도토리 분말을 첨가한 설기떡의 품질 특성 vol.23, pp.4, 2013, https://doi.org/10.11002/kjfp.2016.23.4.510
  7. 로젤(Hibiscus sabdariffa L.) 꽃받침 분말을 첨가한 설기떡의 품질특성 및 항산화 활성 vol.30, pp.2, 2017, https://doi.org/10.9799/ksfan.2017.30.2.226
  8. 고아미 2호 쌀가루의 특성이 가래떡의 품질에 미치는 영향 vol.30, pp.4, 2013, https://doi.org/10.9799/ksfan.2017.30.4.804
  9. 찐밤 분말 첨가량을 달리한 설기떡의 품질특성 vol.23, pp.7, 2017, https://doi.org/10.20878/cshr.2017.23.7.009
  10. 아피오스 분말 첨가 설기떡의 품질 특성 vol.30, pp.6, 2013, https://doi.org/10.9799/ksfan.2017.30.6.1268
  11. 자색당근 첨가 설기떡의 항산화 활성 및 품질 특성 vol.34, pp.1, 2013, https://doi.org/10.9799/ksfan.2021.34.1.114
  12. Quality Evaluation and Antioxidative Activity of Sulgidduk with the Addition of Finger Root Powder vol.32, pp.2, 2013, https://doi.org/10.7856/kjcls.2021.32.2.257
  13. Quality Characteristics of Sulgidduk Prepared with Black Currant Extracts vol.31, pp.5, 2013, https://doi.org/10.17495/easdl.2021.10.31.5.355