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KMID : 1134820120410040561
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 4 p.561 ~ p.565
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Quality Characteristics of Topokki Garaedduk with Different Moisture Ratios
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Kang Ho-Jin
Lee Joon-Kyoung
Lim Jae-Kag
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Abstract
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The objective of this study was to evaluate the qualities of Topokki Garaedduk by different moisture ratios (rice flour:water＝1:0.3, 1:0.4, 1:0.5). Topokki Garaedduk was investigated in terms of its moisture, texture, and sensory properties. The moisture content of Topokki Garaedduk was increased. The hardness, chewiness, and cohesiveness of Topokki Garaedduk significantly decreased with increased moisture ratios, however springiness and adhesiveness were not significantly changed. Water absorption of Topokki Garaedduk was increased and solid content showed no significant differences with increasing moisture ratio. A sensory evaluation showed that the moistness of Topokki Garaedduk increased, while hardness, and springiness decreased with increasing moisture ratios. The overall acceptability of Topokki Garaedduk at the 1:0.4 ratio of rice flour:water scored highest at 6.92 among the samples (p<0.05). The correlation coefficient between sensory moistness and moisture content was significantly increased (R2=0.91). As a result of this study, Topokki Garaedduk with an additional 40% moisture content (rice flour:water＝1:0.4) had the most suitable quality properties.
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KEYWORD
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moisture, ratio, Topokki Garaedduk, quality, characteristics
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