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KMID : 1011620090250010001
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Korean Journal of Food and Cookey Science
2009 Volume.25 No. 1 p.1 ~ p.7
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Quality Characteristics of Glutinous Rice Dasik by the Addition of Job's Tears Flour
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채경연:Chae Kyung-Yeon
저자없음:No authors listed
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Abstract
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The aim of this study was to determine the optimum amount of Job's tears flour to add to glutinous rice flour in the preparation of Dasik. As the Job's tears flour level in the formulation increased, the moisture contents of samples increased (9.70-10.97%), L- and b-values decreased, and the a-value increased. According to the mechanical evaluation results, hardness decreased with increasing amounts of Job's tears flour, cohesiveness was highest in the 60% Job's tears flour sample, springiness and adhesiveness were highest in the 40% sample, and gumminess and chewiness did not differ significantly according to the level of Job's tears flour. From the sensory evaluation results, the 30% sample received the highest color, nutty taste, roughness, softness, chewiness, and overall acceptability scores. In conclusion, based on its sensory and mechanical qualities, the optimal Dasik formulation consisted of 30% Job's tears flour added to glutinous rice flour.
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KEYWORD
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Dasik, glutinous rice flour, Job's tears flour, overall acceptability
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