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- W4382981604 abstract "This study aimed to investigate the quality characteristics of seolgitteok with different amounts of persimmon added. Seolgidduk was produced by adding ripening persimmon equivalent to 0%, 3%, 6%, 9%, 12% of the amount. And it was attempted to propose the optimum ratio of ripening persimmon addition and the optimum conditions for the production of Seolgidduk by measuring the moisture, pH, sugar content, chromaticity, mechanical quality properties, and sensory acceptance of the produced Seolgidduk. According as the amount of ripening persimmon added to Seolgidduk increased, the moisture content showed the range of 60.12∼63.90 % and pH value decreased significantly, whereas the Brix value of the specimens increased significantly. According as the amount of ripening persimmon added to Seolgidduk increased, brightness (L) showed decreasing tendency, and the red chromaticity (a) and the yellow chromaticity (b) increased significantly. Further, the findings showed that according as the amount of ripening persimmon added to Seolgidduk increased, hardness, cohesiveness, adhesiveness, springiness decreased whereas and chewiness increased. Rice flour (0%, 3%, 6%, 9%, 12%) was added to the optimal mixing ratio As for the optimum mixing ratio for Seolgidduk, it was found that the 9% ratio of added ripening persimmon obtained good evaluation in terms of sweetness, textural properties, residual taste, and overall acceptance. Therefore, the results of this study suggest that the 9% ratio of added ripening persimmon is the optimum preference in the production of Seolgidduk. By promoting rice consumption in the future, it is believed that it can contribute to the use of ripening persimmon in Seolgidduk and the commercialization ripening persimmons." @default.
- W4382981604 created "2023-07-04" @default.
- W4382981604 creator A5013595401 @default.
- W4382981604 date "2023-06-30" @default.
- W4382981604 modified "2023-09-26" @default.
- W4382981604 title "Quality Characteristics of Sulgidduk added with Ripening Persimmon" @default.
- W4382981604 doi "https://doi.org/10.20878/cshr.2023.29.6.003" @default.
- W4382981604 hasPublicationYear "2023" @default.
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