녹차 및 로즈마리 가루를 첨가한 설기떡의 품질특성

초록

The purpose of this research was to improve the quality of Sulgidduk by additions of green tea or rosemary powder to enhance its functional properties and antimicrobial effects. The green tea or rosemary powders were added to the Sulgidduk at different levels (1 or 3%), and color values, textural characteristics, sensory qualities, pH values, and acetic acid values were evaluated. With higher amounts of green tea or rosemary powder, the L-values of samples decreased and a-and b-values increased. Texture profile analyses indicated that hardness was significantly different among all the samples. The sensory evaluation results showed that the 1% addition of green tea or rosemary powder did not cause significant differences in overall acceptability, flavor, or taste. During storage, pH values decreased in all groups and thecontrol group showed the lowest value. Acetic acid values increased during storage and the control group showed the highest value in the last stage of storage. Finally, the L- and a-values of samples did not change significantly during storage.

키워드