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KMID : 0380619860180040325
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Korean Journal of Food Science and Technology
1986 Volume.18 No. 4 p.325 ~ p.328
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Sensory Characteristics of Packsulkis(Korean traditional rice cakes) Containing Various Sweetening Agents
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Abstract
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Packsulkis (Korean traditional rice cake) were prepared by addition of sucrose, fructose, sorbitol, aspartame or saccharin to rice flour and were investigated for sensory and textural properties. The sensory characteristics of packsulkis containing various sweetening agents were significantly different among the sweetners used except in ease of swallowing and bitterness. Expecially packsulki prepared with sorbitol showed the greatest hardness, moistness and gumminess among the groups. The results of textural properties measured by Instron showed similar trend to those of sensory evaluation.
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