메밀채소가루를 첨가한 설기떡의 품질특성

Abstract

Buckwheat leaves and young parts of the plant are consumed as a vegetable in certain countries. The quality characteristics of Sulgidduk withadded buckwheat vegetable powder(BVP)(0, 0.2, 0.5, 1.0, 1.5% w/w) were assessed in this study. Weobtained the following results: The water contents of Sulgidduk on the first day evidenced no differences according to the ratio of BVP addition, whereas the water contents of Sulgidduk decreased with increasing storage time and increasing amounts of added BVP. As the amount of BVP increased, both the L value(Lightness) and the a value(Redness) decreased, whereas the b value(Yellowness) increased. In terms of the mechanical texture characteristics, the hardness of the Sulgidduk increased with addition of both 0% and 0.5% BVP, with increases in storage time. The springiness of Sulgidduk was reduced as the quantities of BVP increased. We detected no significant differences in the chewiness of Sulgidduk according to the ratio of BVP addition. Also, the chewiness of Sulgidduk increased with BVP additions of 0% and 0.2% with increases in storage time, whereas no differences were detected in the group to which 0.5% BVP was added. The cohesiveness of the Sulgidduk decreased with increases in BVP and storage time. In our sensory evaluation of the color and flavor characteristics, the optimal quality was reported in conjunction with the Sulgidduk to which 1.0% and 1.5% BVP was added(p<0.05), whereas we noted no significant differences in texture and taste(sweetness) according to the ratio of BVP addition. Sulgidduk with 1% of BVP evidenced the best characteristics in our overall sensory evaluation.