Quality Characteristics of Sulgidduk Added with Astragalus membranaceus Powder

Lee, Se-Hee; Cho, Sung Hyun

doi:10.9724/kfcs.2013.29.3.233

Korean journal of food and cookery science

2013

DOI: 10.9724/kfcs.2013.29.3.233

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Quality Characteristics of Sulgidduk Added with Astragalus membranaceus Powder

Se-Hee Lee¹,

Sung Hyun Cho²

Abstract: This study was conducted to investigate rheological and sensory characteristics of Sulgidduk added with Astragalus membranaceus powder.The moisture content of the Sulgidduk ranged from 42.03% to 43.38%. The addition of Astragalus membranaceus powder in the Sulgidduk tended to decrease the pH value, but did not change brix˚ values of the samples. the addition of Astragalus membranaceus powder in the Sulgidduk tended to decrease the lightness (L) in Hunter color value, but to increase the redness (a) and yellown… Show more

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Cited by 5 publications

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Quality characteristics and antioxidant activity of Sulgidduk added with maquiberry powder

Cho¹,

Chung²

2016

Korean Journal of Food Preservation

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This study was carried out to investigate the quality characteristics and antioxidant activity of Sulgidduk (oriental-style rice cakes) prepared with different amounts (0%, 2%, 4%, or 6%) of maquiberry (Aristotelia chilensis) powder. The moisture content of treated Sulgidduk ranged from 37.75% to 38.79%, with no significant differences between treatment groups. The pH gradually decreased with the increasie in maquiberry powder. The soluble solid content did not show significant differences between groups. The lightness (L) value decreased, while redness (a) value increased with the increase in added maquiberry powder. Hardness of the control group was lower than those of the treatment groups. Consumer acceptance test results revealed no significant differences in smell, taste and overall acceptability scores. The total polyphenol and total anthocyanin contents were 8.66~262.71 mg GAE/100 g amd 0.01~9.76 mg C3G/100 g), respectively. Moreover, the polyphenol and anthocyanin levels increased with increasing levels of added maquiberry powder. In addition. reducing power and 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities significantly increased with increase in added maquiberry powder. Based on the above results, addition up to 6% maquiberry powder incorporated into Sulgidduk will meet the taste and functional needs for consumers.

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Quality characteristics and antioxidant activity of Sulgidduk added with maquiberry powder

Cho¹,

Chung²

2016

Korean Journal of Food Preservation

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Quality Characteristics and Antioxidant Activities of Sulgidduck with Asparagus (Asparagus officinalis L.) Powder

Zhang¹,

Kim²,

Song³

et al. 2016

EASDL

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Quality Evaluation of Soybean soup by Adding Gwackhyang in Foodservice Operations

Ko¹,

Lee

2013

Korean journal of food and cookery science

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Developing a menu for foodservice operations utilizing a Yaksun meets with the desire of customers who have keen interest in health food. In addition, it is possible to expect the additional advantage of decreasing hygiene risk, which can be caused by large quantity cooking, by the efficacy of medicinal herbs used in Yaksun. Accordingly, this study provides with basic information for the development of a Yaksun menu for foodservice operations utilizing Gwackhyang by evaluating the sensory quality and microbiological quality of bean soup added of Gwackhyang. The standard plate counting significantly decreased as the addition quantity of Gwackhyang increased (p<0.001). All bean soups, which were kept at room temperature and refrigerator for 3 hours after cooking, met the safety standard 5.00 CFU/g. The number of coliforms also significantly decreased as the addition quantity of Gwackhyang increased. The bean soups in control group exceeded the safety standard of 2.00 CFU/g after 1 hour at room temperature and in refrigerator. On the other hand, all Gwackhyang bean soups met safety standard, only excluding G1 with 1% Gwackhyang kept at room temperature. Accordingly, it has been confirmed that the addition of Gwackhyang during bean soup production decreases the microorganism level of bean soup. Both standard plate counting and the number of coliforms significantly increased after 3 days in refrigerator; however, the increasing extent of Gwackhyang bean soups were less than the control group bean soups. The control group received scored highest in 3 sensory characteristics out of 5 sensory characteristics. However, G1 with 1% Gwackhyang also scored highest in 2 sensory characteristics, which were taste and overall preference. G2 also scored 4.45 in color and 4.15 in fragrance, which were lower than the control group but were above average.

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Quality Characteristics of Sulgidduk Added with Astragalus membranaceus Powder

Cited by 5 publications

References 7 publications

Quality characteristics and antioxidant activity of Sulgidduk added with maquiberry powder

Quality characteristics and antioxidant activity of Sulgidduk added with maquiberry powder

Quality Characteristics and Antioxidant Activities of Sulgidduck with Asparagus (Asparagus officinalis L.) Powder

Quality Evaluation of Soybean soup by Adding Gwackhyang in Foodservice Operations

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