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KMID : 0380619920240050515
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Korean Journal of Food Science and Technology
1992 Volume.24 No. 5 p.515 ~ p.518
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Changes in Quality Attributes of Chang - pyung Yeot(taffy - like foods) with Storage Temperature
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Abstract
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In order to find a critical temperature for keeping the quality of Chang-pyung yeot (one of the Korean traditional taffy-like rice foods), a sensory evaluation and a puncture test were done, and the changes in the appearance of cross section and the surface color were investigated for 10 day´s storage. There was no change of quality at storage temperature below l0℃ , but at storage temperature above 15℃ , the quality of Chang-pyung yeot deteriorated with storage time. After storage for 1 week at temperature above 15℃ , they slicked each other as results of structure deformation and melting, and slicked to teeth in mouth resulting in an offensive feeling. ´f he estimated critical storage temperature of Chang-pyung yeot was 12∼13℃ .
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KEYWORD
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