Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Effect of Process Rice Flour on the Sensory and Mechanical Characteristics of Backsulgi by Storage Time and Temperature

가공쌀가루 대체량을 달리한 백설기의 저장기간과 온도에 따른 관능적 및 기계적특성

  • 오미향 (동아대학교 식품과학부 식품영양학과) ;
  • 김경자 (동아대학교 식품과학부 식품영양학과)
  • Published : 2003.02.01
Download PDF
⟨ Previous Next ⟩

Abstract

Backsulgi, the most basic type of rice cake, were prepared with the addition of process rice flour at 0%, 10%, 20%, 30%, 40% and their sensory quality and mechanical characteristics were compared. In addition, the changes in the sensory and textual characteristics of Backsulgi were determined while storing them at the temperatures of 4$^{\circ}C$ and 20$^{\circ}C$ for 0, 1, 2, and 3 days. As a result of sensory evaluation, Backsulgi with 30% process rice flour showed the highest score in overall quality, and the one with 10% process rice flour showed higher scores than controls. Backsulgi with process rice flour did not show significant differences in whiteness, graininess, sweet aroma, roasted nutty taste, sweet taste compared with the control even in the longer storage time at 4$^{\circ}C$ and 20$^{\circ}C$. In the measurement of color changes, L value (lightness) was not significantly different, but a value (redness) and b value (yellowness) were increased as the addition of process rice flour increased.

Keywords

References

  1. Kim, KO and Youn, KH : Effects of Hydrocolloids on Quality of packsulgi. Korean J. Soc. Food Science and Technology, 16(2): 159, 1984
  2. Lee, SY and Kim, KO : Sensory Characcteristics of Packsu1kis(korean traditional rice cakes) Containing Various Sweetening Agents. Korean j. Soc. Food Science & Technology, 18(4):325, 1986
  3. Lee, SY and Kim, KO : Sensory Characteristics of Packsulkis (korean traditional rice cakes) Containing Combined Sweeteners. Korean J. Soc. Food Science & Technology, 18(6):503, 1986
  4. Choi, IJ and Kim, YA : Effect of Addition of Dietary Fibers on Quality of Backsulgies. Korea J. Soc. Food Cookery Sci., 8(3):281, 1992
  5. Yoo, JN and Kim, YA : Effect of Oligosaccharide Backsulgies. Korean J. Soc. Food cookery Sci, 17(2): 156, 2001
  6. Lee, KA and Kim,KJ : Mechanical Characteristic of Backsulgi Added with Rice Sources of Phospholipid. Korea J. Soc. Food Cookery Sci, 18(4):381, 2002
  7. Ring, SG, Colonna, P, I'Anson, KJ, Kalichevsky, MT, Miles, MJ, Morris, VJ and Orford, PD : The gelation and crystallisation of amylopectin. Carbohy. Res., 162: 277, 1987 https://doi.org/10.1016/0008-6215(87)80223-9
  8. Levine, H and Slade,L : Influence of the glassy and rubbery state of the thermal, mechanical, and structural properties of doughs and product.In dough rheology and baked product texture : Theory and practice. Ed Faridi, H and Faubiono, JM van Nostrand Reinhold AVI. N.Y. 1989
  9. Rosario, RR and Pontiveros, CR : Retrogradation of some starch mixtures. Starch, 35:86, 1985 https://doi.org/10.1002/star.19830350305
  10. Kalichevsky, MT, Orford, PD and Ring, SG : The retrogradation and gelation of amylopectins from various botanical sources. Carbohy. Res., 198:49, 1990 https://doi.org/10.1016/0008-6215(90)84275-Y
  11. Kim, KS : Physicochemical Properties of Rice Flour by Different Milling Methods and the Quality Characteristics of Jeungpyun. Chung-Ang University,Doctor's Degree Thesis, P.8, 1993
  12. 이상효 : 식품가공 원료로서의 쌀전분과 쌀가루, 식품기술 제5권 제2호, 1992
  13. Jung, HS : Sensory Characteristic and Rheological Change of Kongdduk(Soybean Rice Cake) Depending on Cooking, Storage and Packaging Method. Dong-A University, Doctor's Degree Thesis, P.7, 2001
  14. Maynard, AA : Principle of Sensory Evaluation of Food, Academic Press. New York, 1965
  15. Joinston, MR : Sensory evaluation metjods for the prcticing food technologist. IFT Short Course Comitee, 6, 1979
  16. Piggot, JR : Sensory analysis of foods. Elsevier supplied Science Pub, London, 1984
  17. Hunter, RS : The Measurement of Apperence,John wiley & Sons, New York, 1975 culture, 1970
  18. MINITAB User's Guide #1 : Data, Graphics, and Macros, Minitab Inc., 2000
  19. MINITAB User's Guide #2 : Data Anaiysis and Quality Tools, Minitab Inc., 2000
  20. Kim, JO : Effects of storage temperature and water content in the retrogradation of rice starch gels. Chonnam National University, Master's Thesis, P.27~30, 1994
  21. Nishita, KD and Bean, MM : Grinding methods : Their impact on rice flour properties.Cereal Chem, 59(1):46, 1982
  22. 勝田啓子 : 田子の話, 調理科學, 22(3):42, 1989
  23. 松元文子, 福場博保 : 調理と米, 學建書院, 1979
  24. Kim, KS : Physicochemical Properties of Rice Flour by Different Milling Methods and the Quality Characteristics of Jeungpyun. Chung-Ang University,Doctor's Degree Thesis, P.81, 1993