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KMID : 1011620180340030279
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Korean Journal of Food and Cookey Science
2018 Volume.34 No. 3 p.279 ~ p.286
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Quality Characteristics and Acceptability of Hotteok with Barley Flour for Development of Representative Foods of Traditional Market
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Jeon Jae-Eun
Lee In-Seon
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Abstract
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Purpose: This study investigated the quality characteristics and acceptability of Hotteok prepared with various levels of barley flour.
Methods: The pH and volume of the dough as well as the color, texture, and sensory evaluation of Hotteok were measured.
Results: The pH of each dough decreased with increasing fermentation time in all sample groups, ranging from 5.17-5.19 at 12 hours of fermentation. The results of the dough volume measurement showed an increase in volume over the fermentation time in all sample groups. Low lightness and high redness were observed in the sample groups at a high rate of barley flour substitution. The results of texture measurements showed low hardness and gumminess in the sample groups using barley flour, compared to the control group. The sensory intensities showed strong sweetness and savory flavor in sample groups BF-05 and BF-10.
Conclusion: For the acceptance test results, all acceptance attributes were similar in sample group BF-10 and the control group, suggesting that the flour can be replaced with barley flour at a 10% substitution rate in Hotteok manufacturing.
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KEYWORD
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Hotteok, barley flour, traditional market
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