꾸지뽕열매 동결건조 분말을 첨가한 설기떡의 품질특성
Quality Characteristics of Sulgidduk with Cudrania tricuspidata Fruit Freeze Drying Powder
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The moisture content of freeze - dried powdered Sulgidduk was significantly decreased as the amount of powder increased and the pH was significantly increased. As the amount of freeze-dried powder increased, the lightness decreased and the a value and b value increased greatly, and the increase of powder was the highest value in the group of 12%, and the amount of powder added was increased. And increased from 1.15 to 2.79 mg with the addition of.Polyphenol content and DPPH free radical scavenging activity were highest in 12% group. Hardness increased to 6% group, but decreased in 9% group. cohesiveness, gumminess, chewiness, and adhesiveness decrease with increasing amount of freeze - dried powderedr. springiness was highest in the 3% group and decreased in the 6% group.The sensory intensity evaluation was most favored in the color, flavor, taste, softness and overall-acceptability of Sulgidduk in 9%
Abstract
The moisture content of freeze - dried powdered Sulgidduk was significantly decreased as the amount of powder increased and the pH was significantly increased. As the amount of freeze-dried powder increased, the lightness decreased and the a value and b value increased greatly, and the increase of powder was the highest value in the group of 12%, and the amount of powder added was increased. And increased from 1.15 to 2.79 mg with the addition of.Polyphenol content and DPPH free radical scavenging activity were highest in 12% group. Hardness increased to 6% group, but decreased in 9% group. cohesiveness, gumminess, chewiness, and adhesiveness decrease with increasing amount of freeze - dried powderedr. springiness was highest in the 3% group and decreased in the 6% group.The sensory intensity evaluation was most favored in the color, flavor, taste, softness and overall-acceptability of Sulgidduk in 9%
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