Abstract

This study was carried out to investigate the effects of addition ratio of pigmented rice(Suwon 415) on the color difference, mechanical characteristics and gelatinization degree, sensory characteristics of Seolgiddeok. As the amount of pigmented rice was increased, the redness was increased, however, the lightness and yellowness were decreased. The hardness, adhesiveness, cohesiveness and chewiness of, Seolgiddeok were decreased with the increase of pigmented rice content, however, the springiness was increased. As the amount of pigmented rice was increased in Seolgiddeok, gelatinization was getting increased. In sensory evaluation, quality characteristics of Seolgiddeok with pigmented rice was better than those of Seolgiddeok without pigmented rice. Especially, Seolgiddeok with 20% pigmented rice added had the best score in color, sweetness, flavor and overall quality.

Keywords

• pigmented rice(Suwon 415);
• Seolgiddeok;
• quality characteristics