Abstract

This study examined the quality characteristics of Garaedduk with raw rice bran in addition of the control at 10%,20%,30% & 40% and to measure the mechanical and sensory quality characteristics in order to show the optimum addition ratio and production condition. As a result of supplement of raw rice bran with 10% up to 40% in all research groups, we have founded out as follows. First of all, moisture content decreased and the "L" score which represents the brightness of Garaedduk showed 68.89 in the control which was non supplemented Garaedduk. L-value decreased. However, a-value increased significantly and b-value increased except in the control group. In the experiment on hardness, it showed 0.69 in the control group and 0.92 in Garaedduk supplemented 10% of raw rice bran. Also, there was significant difference in hardness depending on supplement amount of rice bran and storage period. In the experiment on sensory evaluation of color and flavor in the panel test, all supplement groups showed higher scores than the control group. Also, there was significant difference in the taste depending on the amount of raw rice bran. As a test result, the overall acceptability by sensory evaluation was observed as 20%>10%>40%>30%> in the raw rice bran supplement group.

본 연구에서는 국내 최대의 부존자원인 생미강을 우리 전통 떡류 제조의 기능성 소재로 활용하기 위한 것으로 생미강을 효율적으로 활용하기 위하여 쌀가루에 생미강을 일정비율로 첨가하여 가래떡을 제조하는데 적정 첨가 비율과 제조조건을 제시하기 위해 기계적 관능적 품질특성을 측정하였다. 전반적인 기호도(Overall acceptability)에서는 생미강 첨가율이 20%>10%>40%>30% 순로 기호도가 좋은 것으로 측정되었다. 본 연구를 통해 생미강을 기능성 소재로 이용한 새로운 떡류의 소재로 발전될 것이다.

Keywords

• raw rice bran;
• Garaedduk;
• Dduk;
• Color;
• texture;
• sensory evaluation