KMID : 0380620090410040464
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Korean Journal of Food Science and Technology 2009 Volume.41 No. 4 p.464 ~ p.470
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Optimizing Steeping Conditions of Waxy Rice Based on the Sensory Properties of Gangjung (a Traditional Korean Oil-Puffed Snack)
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Kim Haeng-Ran
Kim Kyung-Mi Kim Kwang-Ok
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Abstract
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This study was conducted to determine the optimal steeping period and temperature for Gangjung production,using response surface methodology based on the previously reported sensory characteristics. Five sensory attributes(¡®degree of expansion¡¯, ¡®sourness¡¯, ¡®butyric acid flavor¡¯, ¡®hardness¡¯ and ¡®degree of melting¡¯), which showed high variabilityexplained (R2) and recognized to be important for the quality of Gangjung were selected for optimization. As a result, theoptimal steeping temperature and period of waxy rice were determined to be 31.5oC and 9 days, respectively.
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KEYWORD
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Gangjung, sensory characteristics, optimization, waxy rice, steeping condition
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