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KMID : 1011620170330060643
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Korean Journal of Food and Cookey Science
2017 Volume.33 No. 6 p.643 ~ p.653
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Quality Characteristics of Backsulgi Using Dry-Milled Rice Flour Prepared from Various Rice Cultivars
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Kim Hee-Sun
Park Ji-Hye
Park Sa-Ra
Han Gwi-Jung
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Abstract
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Purpose: The study investigated the quality of Backsulgi, which has properties of dry-milled rice flour using various cultivars Samkwang, Dasan1, Saegoami, Baekjinju, and Seolgaeng.
Methods: The physicochemical properties of five different rice cultivars and dry-milled rice flour of Backsulgi were analyzed for moisture content, volume, color, hardness and sensory evaluation.
Results: The mean diameter of dry-milled rice flour particles was 71.83-106.33 μm. The moisture and damaged starch contents of dry-milled rice flour were 9.50-10.86% and 5.45-9.79%, respectively. The water absorption index was 1.16-1.41 g/g. The mean diameter of Seolgaeng cultivar particles was lower than those of other rice flours. Moisture contents were the highest in the Baekjinju cultivar. Conversely, damaged starch contents and water absorption index were the lowest in the Seolgaeng cultivar. Using a rapid visco analyzer (RVA), the peak, cold viscosities, and setback of Samkwang > Seolgaeng > Baekjinju cultivars were lower than those of other rice flours.; Further, the initial pasting temperature and setback of the Dasan1 and Saegoami cultivars were higher than of those of other rice flours, respectively. The volume of Backsulgi was the highest in the Saegoami cultivar. The L-value of Backsulgi was the highest in the Dasan1 cultivar. The a-value was lowest in the Samkwang cultivar. The b-value was highest in the Dasan1 cultivar. The hardness of Backsulgi was lowest in the Samkwang cultivar. In the sensory evaluation of Backsulgi, overall acceptability was the highest in the Seolgaeng, Baekjinju, and Samkwang cultivars.
Conclusion: From the above conclusions, the Samkwang and Seolgaeng cultivars resulted in the best quality of Backsulgi using dry-milled rice flour.
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KEYWORD
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Backsulgi, dry-milled rice flour, rice cultivar, sensory evaluation
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