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KMID : 1011620170330040363
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Korean Journal of Food and Cookey Science
2017 Volume.33 No. 4 p.363 ~ p.370
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Study on Quality Characteristics of Tteokgalbi with Black Rice Bran as a Substitute for Caramel Color
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Hong Seung-Hee
Kim Tae-Kyung
Ku Su-Kyung
Jeon Ki-Hong
Kim Young-Boong
Park Kwoan-Sik
Choi Yun-Sang
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Abstract
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Purpose: The aim of this study was to evaluate the quality characteristics of tteokgalbi with black rice bran (1, 2, 3% and 4%) as a substitute for caramel color.
Methods: Quality characteristics were investigated based on chemical compositions, pH, color, cooking loss, water-holding capacity, shear force, thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen (VBN), and sensory characteristics of tteokgalbi.
Results: Increasing levels of black rice bran from 1% to 4% increased values of moisture content, ash content, and raw pH of tteokgalbi, but reduced protein content, lightness, yellowness, cooking loss, shear force, TBARS, and VBN of tteokgalbi. Fat content and water holding capacity were not significantly different in tteokgalbi with various amounts of black rice bran (p>0.05). The tteokgalbi with increasing black rice bran levels showed lower scores for color, tenderness, juiciness, and overall acceptability, whereas the overall acceptability of T1 and T2 (treatments with 1% and 2% black rice bran, respectively) showed similar trends as the positive control (p>0.05).
Conclusion: The results of this study show that tteokgalbi with black rice bran has highly improved quality characteristics and is similar to control tteokgalbi with a caramel color, and the best results were obtained upon addition of up to 1-2% black rice bran.
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KEYWORD
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tteokgalbi, black rice bran, caramel color, color, yellowness
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