Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Sensory and Mechanical Characteristics of Songhwasulgi by Different Ratio of Ingredients

송화설기의 재료 배합비에 따른 관능적$\cdot$텍스쳐 특성

  • Lee Hyo-Gee (Department of Food and Nutrition, Hanyang University) ;
  • Kim Ha-Jung (Department of Food and Nutrition, Hanyang University) ;
  • Cha Gyung-Hee (Department of Traditional Food Culture, Tourism, Jeonju University)
  • 이효지 (한양대학교 식품영양학과) ;
  • 김하정 (한양대학교 식품영양학과) ;
  • 차경희 (전주대학교 전통음식문화)
  • Published : 2005.08.01
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Abstract

The purpose of this study was to investigate the product characteristics of 'Songhwasulgi,' which combines different kinds of pine pollen flours and sugars with non-glutinous, rich flour. The results of sensory evaluation indicated that the larger amount of pine pollen flour was mixed with non-glutinous rice flour higher level of bitterness, softness, and feeling after-swallowing was obtained degree of chewiness was in relation to the lesser amount of pine pollen flour. With regard to color, a higher acceptance level was achieved as the lesser amount of pine pollen flour was incorporated with non-glutinous rice How. On the other hand, it was revealed that the category of adding a honey to $7\%$ of pine pollen flour was found to be the highest level of flavor and overall quality According to the results of texture evaluation, the degree of hardness, adhesiveness, and cohesiveness decreased as the larger amount of pine pollen flour was combined with non-glutinous rice flour. It was also found that the springiness of the texture tended to be low as more pine pollen flour was added. In addition, the degrees of gumminess and chewiness was inversely related to the amount of pine pollen flour With respect to a correlation between sensory evaluation and mechanical test, it was found that Songhwasulgi with higher acceptance level for color and flavor also obtained a higher level of hardness and overall quality.

Keywords

References

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