Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Quality Characteristics of Sulgidduk with Different Amount of Dried Steaming Chestnut Powder

찐밤 분말 첨가량을 달리한 설기떡의 품질특성

  • Ahn, Gee-Jung (Dept. of Food Service Management and Culinary, Gyeongju University)
  • 안기정 (경주대학교 외식조리학부)
  • Received : 2017.07.26
  • Accepted : 2017.09.08
  • Published : 2017.10.30
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Abstract

This study was conducted to investigate the effective ratio of Sulgidduk to steaming chesnut powder. I measured the sensory and mechanical characteristics, moisture content and color values of Sulgidduk added by different amount 4 of types of steaming chestnut powder; 0% (Control-0 group), 1% (CP-1 group), 2% (CP-2 group), 3% (CP-3 group), 4% (CP-4 group). Moisture content of Sulgidduk with steaming chestnut powder ranged from 38.53% to 46.05%. The L-value and b-value of the color decreased with an increase in steaming chestnut powder; however, a-value of the color decreased with an increase in steaming chestnut powder. As a result of analysis the texture of Sulgidduk steaming chestnut powder, it's hardness, springiness was increased. According to the sensory evaluation, CP3 had the highest values in texture and overall acceptability. Based on the result, it's considered that the most desirable ratio is steaming chestnut powder CP3. The results of the study supported the benefits of steaming chestnut powder supplementation in Sulgidduk in the aspects of taste and functionality. The degree of further increase in Sulgidduk with steaming chestnut powder without causing an adverse quality effect, remain for future study.

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