Quality Characteristics of Sulgidduk with Added Yam (Dioscorea japonica) Powder

Abstract This study investigated the quality characteristics of Sulgidduk with different levels (0, 4, 8, 12, 16%) of added yampowder by measuring water content, color value, texture, and sensory quality. The water content of Sulgidduk decreasedsignificantly (p<0.05) by increasing the amount of yam powder. The Hunter's L value of Sulgidduk decreased, and the aand b values increased significantly. Mechanical texture parameters, such as hardness, cohesiveness, gumminess,adhesiveness, and chewiness decreased significantly (p<0.05) as the amount of added yam powder increased. Thespringiness of the 0, 4, 8 and 12% yam Sulgidduk was not different significantly, but springiness decreased significantly inthe 16% yam Sulgidduk. Hardness increased significantly during storage, whereas cohesiveness, gumminess, andadhesiveness decreased. Springiness of the control sample increased significantly, but the Sulgidduk with added yampowder had the highest springiness levels during the first and second days. Chewiness was highest during the first day in allSulgidduk preparations. The 12% yam Sulgidduk was the best in color, flavor, taste, moistness, chewiness, and overallacceptability from the sensory evaluation. These results indicate that Sulgidduk with 12% added yam powder had the bestquality in sensory and texture analyses.Key Words: Yam, Sulgidduk, texture, sensory evaluation