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The effects of sucrose fatty acid ester (SE, 1% w/w) and glycerin (GL, 1% v/w) additions, storage temperature(0, 20 and 70℃), and time (0∼6 day) on texture properties, hardness(H), cohesiveness(O), chewiness(C) and rheological property(R) of Baikseolgi were studied. The H of Baikseolgi increased sharply in the early stage of storage at 0 and 20℃, while increased gently at 70℃ with increasing storage time. After 6 days of storage, the H of Baikseolgi at 20℃ had a little lower than that at 0℃. However, the H of Baikseolgi at 70℃ was 10.7% of that at 0℃. The addition of GL had greater effect on the reduction of H than that of SE. The H of control, SE and GL additions were 336, 216 and 174 g_f, respectively, after 6 days at 70℃. The O of Baikseolgi at 70℃ were higher than those at 0℃. The O of GL added Baikseolgi had the highest value and the second and the third were SE added and control, respectively. The O of Baikseolgi decreased with increasing storage time. The C of Baikseolgi of increased with increasing storage time, which had similar curve patterns to the H of Baikseolgi. Instantaneous stress and equilibrium stress of Baikseolgi decreased with increasing storage temperature. The affection of viscous element increased and that of elastic element decreased with increasing storage temperature.
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