단호박을 첨가한 두텁떡의 저장성과 품질특성 (The Storage and Quality Characteristics of Duteoptteok Added with Sweet Pumpkin)

서지정보

· 발행기관 : 한국외식산업학회
· 수록지 정보 : 한국외식산업학회지 / 9권 / 2호 / 21 ~ 33페이지
· 저자명 : 정숙희, 안형기, 이경임

초록

The study was carried out to evaluate the storage and quality characteristics of Duteoptteok added with sweet pumpkin. The content of moisture and crude fiber in Duteoptteok significantly increased while that of the crude protein and crude ash decreased by adding 10, 20 and 30% of sweet pumpkin. As for the color value, the L value of Duteoptteok decreased as the amount of sweet pumpkin increased, while the a and b value increased. Also, the L value didn’t show regular pattern by the increase of the storage period, and,the a and b value increased but didn’t show a significant difference. For the texture characteristics, as the amount of sweet pumpkin increased, the hardness, springiness, cohesiveness, gumminess and chewiness decreased, the adhesiveness increased. Also, the hardness, adhesiveness, gumminess and chewiness increased according to the changes of the storage period, while the springiness and cohesiveness decreased. According to higher amount of sweet pumpkin, the gelatinization degree increased while the retrogradation degree decreased. The total cell count and yeast and mold count showed a decreasing tendency as the amount of sweet pumpkin increased while they increased by increasing the storage period. The results from this study suggests that the quality characteristics of Duteoptteok improved and storage period became longer by adding sweet pumpkin.

영어초록

The study was carried out to evaluate the storage and quality characteristics of Duteoptteok added with sweet pumpkin. The content of moisture and crude fiber in Duteoptteok significantly increased while that of the crude protein and crude ash decreased by adding 10, 20 and 30% of sweet pumpkin. As for the color value, the L value of Duteoptteok decreased as the amount of sweet pumpkin increased, while the a and b value increased. Also, the L value didn’t show regular pattern by the increase of the storage period, and,the a and b value increased but didn’t show a significant difference. For the texture characteristics, as the amount of sweet pumpkin increased, the hardness, springiness, cohesiveness, gumminess and chewiness decreased, the adhesiveness increased. Also, the hardness, adhesiveness, gumminess and chewiness increased according to the changes of the storage period, while the springiness and cohesiveness decreased. According to higher amount of sweet pumpkin, the gelatinization degree increased while the retrogradation degree decreased. The total cell count and yeast and mold count showed a decreasing tendency as the amount of sweet pumpkin increased while they increased by increasing the storage period. The results from this study suggests that the quality characteristics of Duteoptteok improved and storage period became longer by adding sweet pumpkin.

참고자료

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