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KMID : 1011620100260060853
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Korean Journal of Food and Cookey Science
2010 Volume.26 No. 6 p.853 ~ p.859
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Quality Characteristics of Garaetteok with Different Ratios of Non-glutinous Germinated Brown Rice Flour
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신동선:Shin Dong-Sun
박혜영:Park Hye-Young/한귀정:Han Gwi-Jung/김명희:Kim Myung-Hee
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Abstract
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This study was performed to evaluate the physicochemical and sensory evaluation properties of Garaetteok changed with non-glutinous at different ratios germinated brown rice(GBR). Changes in the moisture content of GBR occurred with increasing non-glutinous levels of(1~3%) increase in the level. The color value decreased by with increasing the GBR, whereas the and b values were both increased. As the result of the measurement using the texture analyzer, hardness, cohesiveness, gumniness, and chewiness of Garaetteok tended to decreased in proportion to the amount of GBR in the formula. In the sensory evaluation, 40% GBR and 60% GBR in color, hardness, springiness, chewiness and overall acceptability than that of add compared to 100% and 80% GBR. And Garaetteok with 40% and 60% GBR showed the highest overall acceptability scores in overall acceptability. Therefore, we concluded that the addition of GBR on to Garaetteok improved the sensory characteristics as well as and delayed the retrogradation.
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KEYWORD
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germinated brown rice(GBR), garaetteok, retrogradation
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