Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Optimization of the Sensory and Physical Properties of Oven-Roasted Glutinous Rice Cakes Prepared with Dry Glutinous Rice Flour (By Response Surface Methodology)

건조 찹쌀가루를 이용한 오븐구이 찰떡의 관능적.물리적 최적화 (반응 표면 분석법을 이용)

  • Kim, Kyung-Mee (Dept. of Culinary & Management, Sejong University) ;
  • Kim, Ok-Sun (Dept. of Food and Nutrition, Sookmyung Women's University) ;
  • Kim, Jong-Goon (Dept. of Culinary & Management, Sejong University)
  • 김경미 (세종대학교 조리외식경영학과) ;
  • 김옥선 (숙명여자대학교 생활과학대학 식품영양학) ;
  • 김종군 (세종대학교 조리외식경영학과)
  • Published : 2007.12.31
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Abstract

To optimize the preparation process for oven-roasted glutinous rice cake, an experiment was derived using a central mixing composite design to determine the optimal conditions. The addition of flour by soaking time as well as sucrose and water, were the independent variables, with the moisture content, color, sensory, and texture properties of the ovenroasted glutinous rice cakes selected as response variables. For the moisture content, color, sensory, and textural properties, we found significant effects for moisture, lightness, redness, hardness, and cohesiveness in the oven-roasted glutinous rice cakes, and water was one of the most influential factors. The optimal mixing conditions for the highest quality oven-roasted glutinous rice cake, in terms of sensory and textural properties, were 266.0 g of water, 25.4 g of sucrose, and 61.5 minutes of soaking time for the glutinous rice flour. The soaking time was in close to the median, whereas the water and sucrose values were slightly above the median.

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