야콘 분말을 첨가한 건식쌀가루 설기떡의 품질 특성 및 저장성 연구 (Quality Characteristic Changes during Storage of Sulgitteok Using Dry Rice Power with Added Yacon Powder)

서지정보

· 발행기관 : (사)한국조리학회
· 수록지 정보 : Culinary Science & Hospitality Research / 28권 / 12호 / 24 ~ 33페이지
· 저자명 : 송민경, 조윤주, 윤혜현

초록

This study was based on the research background that the production of dry rice flour Sulgitteok by adding yacon powder can compensate for dryness, which is a disadvantage of dry rice flour, and improve its quality through the moisture retention power of yacon. After adding 4%, 8%, 12%, and 16% of the dry rice powder, Sulgitteok was prepared to measure the mechanical quality characteristics, and the moisture content and texture were evaluated while storing it at 13±1℃ for 12, 24 and 48 hours.
The chromaticity of dry rice powder Sulgitteok added Yacon powder was different in all samples to which Yacon powder was added compared to the control group. As a result of the Texture measurement, the control group had the lowest hardness and the 16% added group had the highest hardness. The adhesion was the lowest in the control group, and the 12% yacon powder addition group was the highest.
The cohesiveness was the highest in the control group and decreased as the amount of yacon powder added increased, but there was no significant difference between the additive groups. Gumminess increased with the added amount. In the change of characteristics according to the storage period, the hardness of the control group was the highest and the 12% additive group was the lowest at 24 hours.
Even at 48 hours of storage, the hardness of the control group was the highest, and the hardness of the 8% added group was the lowest. The moisture content was the highest in the control group immediately after manufacture and at 12 hours of storage, and tended to decrease as the amount of added yacon powder increased. There was no significant difference between each sample in the moisture content after 24, and 48 hours of storage. Considering the change in hardness and moisture content during the storage period, it is considered that the rice cake production by adding yacon powder will have a desirable effect in improving the dryness of the dry rice powder and the aging of Sulgitteok during the storage period.

영어초록

This study was based on the research background that the production of dry rice flour Sulgitteok by adding yacon powder can compensate for dryness, which is a disadvantage of dry rice flour, and improve its quality through the moisture retention power of yacon. After adding 4%, 8%, 12%, and 16% of the dry rice powder, Sulgitteok was prepared to measure the mechanical quality characteristics, and the moisture content and texture were evaluated while storing it at 13±1℃ for 12, 24 and 48 hours.
The chromaticity of dry rice powder Sulgitteok added Yacon powder was different in all samples to which Yacon powder was added compared to the control group. As a result of the Texture measurement, the control group had the lowest hardness and the 16% added group had the highest hardness. The adhesion was the lowest in the control group, and the 12% yacon powder addition group was the highest.
The cohesiveness was the highest in the control group and decreased as the amount of yacon powder added increased, but there was no significant difference between the additive groups. Gumminess increased with the added amount. In the change of characteristics according to the storage period, the hardness of the control group was the highest and the 12% additive group was the lowest at 24 hours.
Even at 48 hours of storage, the hardness of the control group was the highest, and the hardness of the 8% added group was the lowest. The moisture content was the highest in the control group immediately after manufacture and at 12 hours of storage, and tended to decrease as the amount of added yacon powder increased. There was no significant difference between each sample in the moisture content after 24, and 48 hours of storage. Considering the change in hardness and moisture content during the storage period, it is considered that the rice cake production by adding yacon powder will have a desirable effect in improving the dryness of the dry rice powder and the aging of Sulgitteok during the storage period.

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