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KMID : 0380619860180060503
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Korean Journal of Food Science and Technology
1986 Volume.18 No. 6 p.503 ~ p.504
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Sensory Characteristics of Packsulkis(Korean traditional rice cakes) Containing Combined Sweeteners
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Abstract
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The characteristics of packsulki (Korean traditional rice cake) which was sweetened with sucrose or combined sweeteners (sorbitol plus aspartame or sorbitol plus saccharin) were investigated through sensory evaluation in this study. The sensory attributes of packsulkis containing combined sweeteners were evaluated as being similar to those of packsulki containing sucrose. There were no significant differences among the groups in most of the properties.
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