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KMID : 1011620130290050591
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Korean Journal of Food and Cookey Science
2013 Volume.29 No. 5 p.591 ~ p.598
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Quality Properties of Sulgi with Different Mixed Ratio of Brown Rice Flour and Germinated Brown Rice Flour
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김정옥:Kim Jeong-Ok
신말식:Shin Mal-Shick/노희경:Ro Hee-Kyong
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Abstract
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This study was investigated quality properties of Sulgi with different mixed ratio of brown rice flour (BRF) and germinated brown rice flour (GBRF) by rheometer and sensory evaluation. Moisture contents of Sulgi with different mixed ratio of BRF and GBRF were 44.3∼46.0%. In textural properties of Sulgi by rheometer, the higher BRF mixed level, hardness of those were higher. The higher GBRF mixed level, springiness, cohesiveness and gumminess of those were higher. In sensory evaluation properties of Sulgi, the higher BRF mixed level, flavor, firmness and graininess of those were higher. The higher GBRF mixed level, surface color, off-flavor, adhesiveness and cohesiveness of those were higher. Correlation between textural properties and sensory evaluation properties, hardness and firmness, graininess, cohesiveness and moistness, gumminess and surface color, gumminess and off-flavor, were correlated positively(p<0.01). Hardness and surface color, hardness and cohesiveness, hardness and overall quality, springiness and firmness, springiness and graininess were correlated negatively (pp<0.01).
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KEYWORD
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Sulgi, brown rice flour, germinated brown rice flour, quality properties
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