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The general composition like moisture content, and the physical and sensory characteristics of the steamed rice cake addedwith powder of roots of balloonflowers were as follows.The moisture content in the roots was 4.13± 0.01%, crude protein 9.24± 0.11%, crude fat 3.07± 0.04%, crude fiber33.82 ± 0.01%, and crude ash 8.16 ± 0.02%.The moisture content of the cake was decreased with increase of the root’s powder added.In physical characteristic, the hardness of the cake was increased with increase of the powder. The control cake was thehighest in the cohesiveness. The springiness tended to be increased with increase of the powder. The gumminess was higherwith increase of the powder, being 530.33% in the control and 284.44% in the sample with 12.0% powder added. Theadhesiveness was decreased with increase of the powder.The color change was significantly decreased with increase of the powder. With increase of the powder, the value a wasdecreased, while the value b showed to be increased.In a sensory test, the favorite degree to color, flavor, bitter taste, moistness, soft-ness and overall acceptability was measuredto get the follow result. To color, the lot with 6% of the balloonflower powder added showed the highest accept-ability with thesame highest result also to flavor and bitter taste. The moistness and the softness were revealed as the highest at the control, andthe chewiness was also highest at the lot with 3% of the powder added. The overall acceptability was highest as 5.75 at the lotwith 6% of the powder added, coming out to be higher in order of the 3% added-lot, the control, the 9%-lot and the 12%-lot.


멥쌀가루(600g)에 도라지 분말의 양(0, 3, 6, 9, 12%)을 달리하고 수분 첨가량(10%)은 동일하게 하여 제조한 도라지 설기떡의 일반성분 분석과 수분함량, 기계적 품질특성 및 관능적 품질특성을 평가하였다. 도라지 설기떡의 수분함량 측정 결과는 대조구가43.51%, 3% 41.60%, 6% 39.36%, 9% 37.51%, 12%34.33%로 도라지 분말 첨가량이 증가 할수록 낮아졌으며유의적인 차이를 보였다(p<0.05). 기계적 품질특성 측정결과는 견고성(hardness)은 도라지 분말을 12% 첨가한 설기가 가장 높아 단단하여 첨가량이 많을수록 증가하였으며, 응집성(cohesiveness)은 대조구가 가장 높았고, 탄력성(springiness)은 도라지 분말 첨가량이 많을수록 탄력성이 증가하는 경향을 보였고, 점착성(gumminess)은 대조구가 530.33%, 12%가 284.44%로 도라지 첨가량이 적을수록 점착성이 높았다. 부착성(adhesiveness)은 첨가량이 증가함에 따라 감소하였다.색도변화는 도라지 분말량이 많을수록 유의적으로 감소하였고, a값의 경우 첨가량이 많을수록 a값은 감소하였으며, b값은 도라지양이 많을수록 증가 경향을 보였다. 관능검사는 색(color), 향(flavor), 맛(taste), 촉촉한정도(moistness), 부드러운 정도(softness), 전반적 기호도(overall acceptability)에 대한 기호도를 측정하였으며 색(color)의 경우 도라지분말 6% 첨가구가 가장 높은기호도를 보였고, 향(flavor)은 6% 첨가군이 가장 높아 색과 동일하였으며, 맛(taste)의 경우에서도 6% 첨가구가 가장 높게 평가되었다. 촉촉한 정도(moistness)와 부드러운정도(softness)는 대조구가 가장 높은 기호도를 보였고,쫄깃한 정도(chewiness)는 3% 첨가구가 가장 높다고 평가되었다. 전반적 기호도(overall acceptability)는 5.75로 6%가 가장 높았고, 3%, 대조구, 9%, 12% 순으로 나타났다.