Quality Evaluation of Sulgidduk added with Rubus coreanus Miquel Leaf Powder

Rha, YoungAh; 강병남,

doi:10.20878/cshr.2014.20.6.011011011

culinarysciencehospitalityresearch

2014

DOI: 10.20878/cshr.2014.20.6.011011011

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Quality Evaluation of Sulgidduk added with Rubus coreanus Miquel Leaf Powder

YoungAh Rha¹,

강병남 강병남²

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Cited by 7 publications

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Quality characteristics of Sulgikdduk added acorn powder

Woo¹,

Lee²,

Hong³

et al. 2016

Korean Journal of Food Preservation

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The purpose of study was to evaluate quality, physicochemical and sensory characteristics of acorn Sulgidduk by addition of acorn powder. Acorn Sulgidduk was processed rice powder which added 0, 5, 10, 15, and 20% of acorn powder. The moisture, crude lipid, and crude ash contents of Sulgidduk added with acorn powder was increased by addition amount of acorn powder, but carbohydrate and crude protein contents were decreased. By addition amount of acorn powder, soluble protein content of Sulgidduk were increased, but reducing sugar content were decreased. The L values of Sulgidduk were decreased by addition amount of acorn powder, but increased the a and b values. The hardness, adhesiveness, cohesiveness, springness and chewiness were decreased by addition amount of acorn powder. The sensory test of Sulgidduk added 10% of acorn powder showed the best score in overall preference. Therefore, these results suggested that Sulgidduk added 10% of acorn powder could be applied for produce of acorn Sulgidduk.

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Quality characteristics of Sulgikdduk added acorn powder

Woo¹,

Lee²,

Hong³

et al. 2016

Korean Journal of Food Preservation

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Quality characteristics and antioxidative activity of ‘Sulgidduk’ added with Elaeagnus multiflora powder

Hong¹,

Wang-Kyu²

2020

Korean J. Food Preserv.

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The purpose of this study was to evaluate the quality and functionality of Elaeagnus multiflora powder for developing a processed food using Elaeagnus multiflora powder. Elaeagnus multiflora 'Sulgidduk' was developed by adding 0, 3, 6, 9 and 12% Elaeagnus multiflora powder and the physicochemical characteristics of the 'Sulgidduk' were examined. Analysis of the general contents of the 'Sulgidduk' added with Elaeagnus multiflora powder showed that moisture, crude protein, crude lipids and crude ash increased, while the carbohydrate content decreased with increasing amount of added Elaeagnus multiflora powder the pH also decreased. The Brix value and soluble protein content increased as the amount of Elaeagnus multiflora was increased while the reducing sugar content decreased. The 'Sulgidduk' "L" value decreased, while its "a" and "b" values increased with increasing amount of Elaeagnus multiflora powder and the hardness, adhesiveness, cohesiveness, and chewiness decreased, the polyphenol contents and electron donating ability also increased. On the basis of these results, the preserved quality of 'Sulgidduk' added with Elaeagnus multiflora powder was higher than that of the control 'Sulgidduk'.

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

Zhang¹,

Kim²,

Song³

et al. 2016

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Quality Evaluation of Sulgidduk added with Rubus coreanus Miquel Leaf Powder

Cited by 7 publications

References 0 publications

Quality characteristics of Sulgikdduk added acorn powder

Quality characteristics of Sulgikdduk added acorn powder

Quality characteristics and antioxidative activity of ‘Sulgidduk’ added with Elaeagnus multiflora powder

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

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