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KMID : 1011620090250040467
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Korean Journal of Food and Cookey Science
2009 Volume.25 No. 4 p.467 ~ p.473
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Properties of Rice Cakes for Topokki with Curry Powder
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안장우:Ahn Jang-Woo
저자없음:No authors listed
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Abstract
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The principal objective of this study was to assess the quality characteristics of Topokki with different amounts of curry powder[0%(CT0), 2%(CT2), 4%(CT4), 6%(CT6) and 8%(CT8)], based on the amount of rice flour. The L values of the uncooked and cooked Topokki decreased significantly with increases in the amount of added curry powder. The a and b values of cooked Topokki increased significantly with increases in the amount of added curry powder. The weight gains(%) of CT0(11.40%), CT2(11.67%) and CT4(10.93%) were significantly higher and the volume increases(%) of CT2(12.53%) and CT4(12.23%) were higher than those of the other samples. Textural properties such as hardness, cohesiveness, springiness and gumminess were also assessed. Our sensory evaluation test demonstrated that the appearance of CT2(4.24), the color of CT2(4.24) and CT4(4.26), the flavor of CT2(4.34) and the overall acceptability of CT2(4.24) and CT4(4.26) were superior to those of the others. CT4, CT6 and CT8 evidenced more profound antimicrobial activities than the others. In conclusion, the addition of 2～4% curry powder to the rice flour proved the most acceptable for the preparation of Topokki with curry powder.
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KEYWORD
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Topokki, curry powder, quality, texture, sensory properties
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