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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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