Abstract
This study aimed to evaluate the effects of Equisetum arvense powder on Sulgidduk rice cakes prepared using different quantities of the powder (0, 2.5, 5, 7.5, and 10%). The moisture content of Sulgidduk with 2.5% and 5% powder was significantly higher than that of the control group. However, Sulgidduk with 7.5% and 10% powder did not show any significant difference compared to the control group. The pH of the control group was higher than the other groups with the powder. In terms of color, the L-value was significantly decreased by adding the Equisetum arvense powder. However, the a-value and b-value of the groups with the Equisetum arvense powder were significantly increased compared to the control group. The hardness, springiness, and gumminess of the control group showed the lowest values. There was no significant difference in preference for the appearance of the Sulgidduk . Preferences with respect to texture, taste, overall acceptability for Sulgidduk with 10% Equisetum arvense powder were lower than that of the control group. From the results, 2.5% and 5% Equisetum arvense powder may be appropriate for making an enhanced quality of Sulgidduk .
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