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KMID : 1024420120160040386
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Food Engineering Progress
2012 Volume.16 No. 4 p.386 ~ p.392
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Quality Properties of the Black Sesame Yeot Gangjeong with the Candied Bamboo Sprout
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Shin Jung-Kue
Kim Su-In
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Abstract
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In making sesame Yeot Gangjeong (Glutinous crackers mixed with malt taffy) with candied bamboo sprout, dried peels of bamboo sprout were used in order to complement the dark color of black sesame. The sample of 12 hr dried peel contains 7.3% of water, which does not show much difference with the control group (18 hr dried peel, 24 hr dried peel), therefore, chosen was 12 hr dried peel showing higher L value in chromaticity measurement test. The testing sample was made in order to overcome this problem by having bamboo sprout candied, and then go through 1 hr of drying process. According to the sensory evaluation with 3 sample groups containing different contents of candied bamboo sprout (10%, 20% and 30%), the 20% sprout added sample received the highest rating which scored 4.0, 3.5, 3.7 and 4.5 in testing of color, flavor, taste and general preference. Decided was the final formula balance that has black sesame 350 g, black popped rice 125 g, 12 hr peel 25 g, starch syrup 500 g and candied bamboo sprout 100 g. According to the analysis result of the nutrition ingredients, the bamboo sprout sesame Yeot Gangjeong contains 2.22 g/100 g of Ash (per serving size).
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KEYWORD
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bamboo sprout, dried peel, black rice, sesame yeot gangjeong, optimization, quality properties
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