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KMID : 1024420100140020135
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Food Engineering Progress
2010 Volume.14 No. 2 p.135 ~ p.145
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Effect of Added Sweet Potato Flour on the Quality Characteristics of the Korean Traditional Steamed Rice Cake, Backsulki
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Lee Ji-Hyun
Kim Byong-Ki
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Abstract
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In order to enhance overall quality of the Backsulki, a sweet potato flour (SPF) which is rich in sugar and dietary fiber was added into the rice flour at 0, 5, 15, and 25% (w/w, db) ratios. Quality changes of the products were evaluated by storing at 5, 15, and 25oC for 4 days. Water binding capacity, swelling power, and solubility of the products increased as the SPF increased. Hunter colorimetric a- and b-value increased while L value of the products decreased as the SPF increased. Retarded retrogradation of the flour mixtures containing the SPF was shown from the DSC thermogram as indicated by the decreased ΔH values. Increases in T(i) and T(p) values in relation with the starch gelatinization were shown from the DSC thermogram with a temperature margin of 15-20oC as the SPF increased. Increases in softness along with decreases in springiness and chewiness of the products were shown as the SPF increased. It was not so much the storage temperature as the added SPF affected the final texture of the products. Retarded growth of the total microbes of the products was noted by the added SPF during storage at 25oC for 3 days. Regarding the above and additional sensory preference scores of the products, a 15%(w/w) level of the SPF was suggested as optimum for the best Backsulki with improved qualities.
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KEYWORD
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sweet potato, rice cake, preservation
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