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KMID : 1011620110270020001
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Korean Journal of Food and Cookey Science
2011 Volume.27 No. 2 p.1 ~ p.8
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Quality Characteristics of Glutinous Rice Dasik by the Addition of Baekbokryung Powder
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채경연:Chae Kyung-Yeon
최미경:Choi Mi-Kyung
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Abstract
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The aim of the study was to determine the optimum amount of Baekbokryung powder to add to glutinous rice flour in the preparation of Dasik. As the Baekbokryung powder level in the formulation increased, the moisture contents of samples increased (10.97~12.19%), L-and b-values decreased, and the a-value increased. According to the mechanical evaluation results, hardness increased with increasing amounts of Baekbokryung powder and springiness decreased. Cohesiveness, gumminess and adhesiveness did not differ significantly according to the level of Baekbokryung powder. Chewiness was highest in the 0% Baekbokryung powder sample. From the sensory evaluation results, the 6% sample received high color, nutty taste, bitterness, softness, chewiness, after taste, and overall acceptability scores. In conclusion, based on its sensory and mechanical qualities, the optimal Dasik formulation consisted of 6% Baekbokryung powder added to glutinous rice flour.
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KEYWORD
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rice Dasik, Baekbokryung powder, overall acceptability
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