Quality Characteristics of Sulgidduk with Beet Leaf Powder

Yoo, Seung-Seok; Ko, Seng-Hye

doi:10.9724/kfcs.2014.30.2.119

Cited by 16 publications

(1 citation statement)

References 14 publications

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“…그러나 설기떡은 주원료인 백미가 영 양적으로 우수하지 못하다는 평가를 받아왔고 현대인의 다양 하고 건강지향적인 식(食)기호도를 충족시키기 위해 설기떡에 기능성 재료 및 다양한 식재료를 첨가하여 영양적인 효과와 기호성을 동시에 추구하고자 하는 추세에 있다 (Choi SH 2010, Ryu YK 등 2008, Shin MJ와 Park YM 2006. 이와 관련된 연 구로는 두부분말 (Ryu YK 등 2008), 녹차분말 (Hong HJ 등 1999), 연잎분말 (Yoon SJ 2007), 도라지분말 (Hwang SJ와 Kim JW 2007), 표고버섯분말 (Cho JS 등 2002), 백봉령분말 (Kim BW 등 2005), 해바라기씨 (Lim JH 등 2008), 노루궁뎅이 버섯 분말 (Yoon SJ와 Lee MY 2004), 어성초분말 (Eun SD 등 2008), 느릅나무 유피분말 (Jun MK 등 2008), 타피오카분말 (Hyun YH 등 2005), 마분말 (Kim JS와 Byun GI 2009), 강황분말 (Lee MH 등 2011), 송이분말 (Choi SH 2010) 황기분말 첨가 설기떡의 제조는 Choi SH(2010), Hwang SJ 와 Kim JW(2007), Lee MH 등(2011), Lim JH 등(2008) 등의 방법을 참고하였으며 황기분말의 첨가량은 예비실험을 통해 설정하였다.…”

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Quality Characteristics of Sulgidduk Added with Astragalus membranaceus Powder

Lee¹,

Cho²

2013

Korean journal of food and cookery science

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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 yellowness (b). For the textural characteristics, the addition of Astragalus membranaceus powder decreased the hardness and springiness. In sensory evaluation, the addition of 1.5% Astragalus membranaceus powder had the best score in taste and overall preference. Therefore, this results suggest that adding 1.5% Astragalus membranaceus powder could be applied for making Astragalus membranaceus Sulgidduk.

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Quality Characteristics of Sulgidduk Added with Astragalus membranaceus Powder

Lee¹,

Cho²

2013

Korean journal of food and cookery science

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Quality characteristics of steamed rice cake with Schisandra chinensis powder or extract added prior to storage

Kim¹,

Cho²,

Park³

et al. 2016

Korean Journal of Food Preservation

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The purpose of this study was to improve the quality of the steamed rice cakes added with powder and extract of Schisandra chinensis (SC). Steamed rice cakes were prepared by adding SC using 1% hot-air dried SC powder (DP), hot-air dried SC extract (DE), freeze dried SC powder (FP) and, frozen SC extract (FE). After packaging with nylon/polyethylene films, the cakes were stored at 25℃ for 5 days. The FE-treated steamed rice cake had the lowest pH value. The L* value of the control cakes was highest immediately after processing and decreased during storage. The a* values of FP-and FE-treated steamed rice cakes were higher than those of DP-and DE-treated cakes. The b* values of DP-and DE-treated steamed rice cakes were higher than those of FP-and FE-treated cakes. Total phenolic contents of DP and DE were lower than those of FP and FE. Anthocyanin contents of DPand DE-treated steamed rice cakes were lower than those of FP-and FE-treated cakes. Schisandrin contents of DP-and FP-treated steamed rice cakes were lower than those of DE-and FE-treated cakes. Ferric reducing antioxidant power assays revealed that DP and DE had lower antioxidant powers than those of FP and FE. The results of this study indicate that, among the treatments methods used, the steamed rice cake treated with FE had the highest functional component and antioxidant activity levels.

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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 of Sulgidduk with Beet Leaf Powder

Cited by 16 publications

References 14 publications

Quality Characteristics of Sulgidduk Added with Astragalus membranaceus Powder

Quality Characteristics of Sulgidduk Added with Astragalus membranaceus Powder

Quality characteristics of steamed rice cake with Schisandra chinensis powder or extract added prior to storage

Quality characteristics and antioxidant activity of Sulgidduk added with maquiberry powder

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