마늘분말을 첨가한 떡볶이 떡의 품질 특성 변화

In this study, the quality characteristics of Topokkidduk, a traditional Korean rice cake, containing different amounts of garlic powder (0, 1, 3, 5, 7 w/w %) were investigated. The moisture content of Topokkiddukcontaining garlic ranged from 45.72～46.74% and was significantly higher than Topokkiddukin the absence of garlic. The Hunter color L value decreased with an increase in the amount of added garlic powder, whereas the a and b values increased. Texture analysis revealed that the hardness of uncooked Topokkiddukwas significantly lower than Topokkidduk not containing garlic (p＞0.05). The adhesiveness and springiness of both uncooked and cooked Topokkiddukdid not vary significantly at the different garlic concentrations (p＞0.05). The chewiness of Topokkidduk tended to decrease with an increase in the amount of added garlic powder. For the sensory evaluation, the intensity (color and flavor) and acceptability (color, flavor and taste) were lower for Topokkidduk containing 7% garlic powder than the other samples. The chewiness intensity was highest for Topokkidduk containing 1% and 3% garlic powder (p＞0.05). The Topokkidduk containing no garlic powder and 3% garlic powder had the highest overall acceptability score (p＞0.05).