Effect of Cherry Silverberry(Elaegnus multiflora) Juice on the Quality of Sulgidduk
2015
Choi, H.U., Dongwon Homefood, Asan, Republic of Korea | Kim, H., Woosong University, Daejeon, Republic of Korea
To evaluate the effects of cherry silverberry (Elaegnus multiflora) juice on sulgidduk, rice cakes were prepared using different quantities of cherry silverberry juice (0%, 33%, 66%, and 100%). The pH level of the control group was higher than that of other groups with cherry silverberry juice. The moisture content of the control group was higher than that of other groups with cherry silverberry juice. In terms of color, the L-value were significantly higher in the control group than in other groups, whereas the a-value and the b-value were significantly lower in the control group than in other groups (p0.001). The hardness, springness, gumminess, and chewiness of the control group showed the lowest values. Preferences for the appearance, texture, flavor, and overall acceptability of sulgidduk with 66% and 100% cherry silverberry juice were higher than those for other groups. These results suggest that cherry silverberry juice can increase the acceptability of sulgidduk and that 66-100% cherry silverberry juice may be appropriate for making sulgidduk.
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