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KMID : 1011620140300030271
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Korean Journal of Food and Cookey Science
2014 Volume.30 No. 3 p.271 ~ p.277
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The Effects on the Quality of Tteokbokki tteok by Different Types Cultivars of Rice
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신동선:Shin Dong-Sun
김하윤:Kim Ha-Yun/홍하철:Hong Ha-Chul/오세관:Oh Se-Gwan/유선미:Yoo Seon-Mi
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Abstract
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The purpose of this study was to investigate Tteokbokki tteok that has properties of five different rice cultivars(Haiami, Samkwang, Goami, Saegyejinmi and, Seolgaeng). The moisture and crude protein contents of rice were 14.13-17.78% and 4.43-7.68%, respectively. The crude lipid and crude ash of rice were 0.45-1.84% and 0.37-0.85%, respectively. The water binding capacity of Goami cultivar was higher than that of other rice flours. Asa the soaking time increased, water absorption was the highest in the Goami cultivar (45.30%). Using a rapid visco analyzer (RVA), the initial pasting temperature of Goami cultivar was the highest; further, the peak viscosities of Samkwang cultivar and Saegyejinmi cultivar were higher than of those of other rice flours. The hardness of the Tteokbokki tteok was the highest the in the Goami cultivar (7,293.08 g); conversely, the Saegyejinmi cultivar had the lowest value (2,502.08 g). In the sensory evaluation of Tteokbokki tteok, tteok, the color, texture, and overall acceptability were the highest in the Saegyejinmi cultivar, the appearance was highest in the Samkwang cultivar, and the flavor was the highest in the Seolgaeng cultivar. Lastly, the Goami cultivar yielded the lowest values in the sensory evaluation, except for appearance and color.
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KEYWORD
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rice cultivars, quality, tteokbokki tteok
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