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KMID : 0380619840160020159
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Korean Journal of Food Science and Technology
1984 Volume.16 No. 2 p.159 ~ p.164
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Effects of Hydrocolloids on Quality of Packsulki
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Abstract
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The effects of some hydrocolloids such as carboxymethylcellulose, xanthan gum, gum arabic, and sodium alginate, on quality attributes of rice cake (packsulki) wexe investigated. Fresh(F) and refrigerated(R) packsulkis were evaluated by sensory evaluation and-with Instron Testing Mashine. The results of sensory evaluation indicated the differences among packsulkis with and without additive. Hardness of packsulkis increased markedly when refrigerated. Differences among R groups were much smaller compared to those among F groups. Textural characteristics measured by Instron also revealed the differences among the groups. They showed similar tendancy to those of sensory evaluation.
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