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KMID : 1011620080240020157
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Korean Journal of Food and Cookey Science
2008 Volume.24 No. 2 p.157 ~ p.163
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Quality Characteristics of Waxy Barley Injeulmi Prepared with Baekbokryung Powder
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Cho Tae-Ok
Kim Jang-Ho
Hong Jin-Sook
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Abstract
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The purpose of this study was to investigate the quality characteristics of waxy barley Injeulmi made with additions of Baekbokryung powder. The moisture contents of the samples ranged from 48.10 to 49.74%, and among the treatments, the waxy barley Injeulmi that did not contain Baekbokryung powder had the highest moisture content 49.74%. The color values, for lightness(L-value), redness (a-value), and yellowness (b-value) were in ranges of 47.42?52.11，2.25 ?3.00, and 12.77?13.56，respectively, and redness increased with increasing Baekbokryung powder content. In the texture analysis, hardness was lowest for the 12% Baekbokryung-addQd Injeulmi during 12 hours of storage. Adhesiveness and cohesiveness did not differ significantly among the treatments throughout the storage period. For all of the samples, springiness was highest immediately after steaming, and chewiness was lowest with 24 hours of storage. The 9% addition of Baekbokryung powder determined the best formula for the Injeulmi based on sensory qualities such as flavor, sweetness, and overall acceptability.
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KEYWORD
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waxy barley, Injeulmi, baekbokryung, textural analysis, sensory quality
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