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KMID : 0665220100230020212
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Korean Journal of Food and Nutrition
2010 Volume.23 No. 2 p.212 ~ p.217
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Quality Characteristics of Brown Rice Dasik Prepared with Pollen Powder
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Kim Ae-Jung
Han Myung-Ryun
Kim Myung-Hwan
Lee Soo-Jeong
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Abstract
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To enhance the quality of traditional Dasik, pollen Dasik containing brown rice flour fortified with 5, 10, 15 and 20% pollen powder were prepared, and their physicochemical properties were evaluated. Pollen Dasik possessed higher amount of mineral such as K and Ca than brown rice Dasik. The L value of pollen Dasik decreased with increasing pollen powder compared to brown rice Dasik, while the b value of pollen Dasik was increased with increasing pollen powder compared to brown rice Dasik(p<0.05). Hardness of pollen Dasik decreased with increasing amounts of pollen compared to the brown rice Dasik(p<0.05). Sensory evaluation on pollen Dasik preparewd with over 10% pollen showed the highest sensery evaluation value in overall preference.
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KEYWORD
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brown rice Dasik, pollen powder, physicochemical characteristics
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