KMID : 0665420110260030279
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Korean Journal of Food Culture 2011 Volume.26 No. 3 p.279 ~ p.282
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Sensory Characteristics of Gangjung Base Produced by Various Manufacturers
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Kim Haeng-Ran
Kim Kyung-Mi Kim Kwang-Ok
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Abstract
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We evaluated the sensory characteristics of Gangjung base obtained from various manufacturers, using a sensory descriptive analysis. Significant differences were observed for all sensory attributes of Gangjung samples with the exception of ¡¯toothpacking¡¯. Sample A showed high intensities for ¡¯external color¡¯, ¡¯external roughness¡¯, ¡¯sweetness¡¯, ¡¯toasted soybean powder flavor¡¯, ¡¯crispness¡¯, ¡¯fracturability¡¯, ¡¯oiliness¡¯, and ¡¯loose particles,¡¯ whereas it had low intensities for ¡¯rice flour flavor¡¯, ¡¯hardness¡¯, and ¡¯toughness¡¯ compared to those of other samples. Sample B had more ¡¯sourness¡¯, ¡¯butyric acid flavor¡¯, ¡¯fermented rice flavor¡¯, and ¡¯degree of melting¡¯ but lower ¡¯air cell size¡¯, ¡¯fracturability¡¯, and ¡¯flake roughness¡¯. Sample C showed high intensities for ¡¯expansion¡¯, ¡¯hardness¡¯, ¡¯crispness¡¯, and ¡¯flake roughness¡¯, whereas sample D showed low intensities for ¡¯expansion¡¯ and ¡¯sourness¡¯. These results indicate that Gangjung base samples are markedly different depending on the manufacturer.
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KEYWORD
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Gangjung, sensory characteristics, manufacturer
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