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Quality Characteristics of Sulgidduk with Tapioca Flour

2005; The Korean Society of Food and Nutrition; Volume: 18; Issue: 2 Linguagem: Inglês

2287-4992

Young-Hee Hyun, Yoonkyung Hwang, Yoon-Shin Lee,

Agriculture, Soil, Plant Science

This study was carried out to investigate the acceptable ratio of sulgidduk with tapioca flour. The moisture content, color difference and volume of sulgidduk with tapioca flour were measured. Texture and sensory evaluation of sulgidduk with tapioca flour were taken. The moisture content of tapioca sulgidduk showed significant difference between the added tapioca flour and control. The lightness(L) decreased significantly as concentration of tapioca flour increased. Whereas the redness(a) and yellowness(b) were increased significantly when the amount of tapioca flour was increased. The volume was decreased significantly according to increase of tapioca flour concentration. The hardness, gumminess and chewiness were increased significantly when the amount of tapioca flour was increased. In the result of sensory evaluation, tapioca sulgidduk with the addition of tapioca flour was the most preferred with regard color, flavor, chewiness and overall preference. These results indicated that tapioca sulgidduk with the addition of tapioca flour has the best quality.