The sensory Characteristics of Rice Extrudate by Addition of Emulsifier(Glycerin Fatty Acid Ester)

亂化劑(Glycerin fatty acid ester)添加에 따른 쌀 壓出 成型物의 官能的 特性

This study ws prepared to evaluate sensory characteristics about appearance, color, texture and overall acceptability of rice extrudate with added glycerin fatty acid ester by balance incomplete block design. According to evaluated mean of adjusted treatments, appearance and color were represented maximum value in rice extrudate with added 3.0% and 1.0% glycerin fatty acid ester respectively. Extrudate with added 1.5% emulsifier revealed best texture and overall acceptability among whole treatments. On the results of this research about sensory characteristics, extrudate with added 1.5% glycerin fatty acid ester was considered excellent because of highest score of texture and overall acceptability, and predominent score of appearance and color.