한국식품조리과학회지 (Korean journal of food and cookery science)
- 제9권2호
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- Pages.67-73
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- 1993
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
현미첨가에 의한 백설기의 특성변화에 관한 연구
Effect of Addition of Brown Rice flour on Quality of Backsulgies
초록
The effects of addition of brown rice flour on the Backsulgies were examined. We chose the addition ratio of brown rice flour as 0%, 50%, 100% along with the pilot study. The addition of brown rice flour did not make significant changes in water-binding capacity, swelling power and the degree of gelatinization. But the addition of brown rice flour had a delaying effect of retrogradation of Backsulgies by textural analysis. In sensory evaluation, the Backsulgi added brown rice flour 50% had the highest value in the overall quality of sensory characteristics. But there was no significant difference in the other sensory characteristics between the 50% and 0% added with. Therefore we concluded that the addition of brown rice flour on Backsulgies improve the sensory characteristics as well as delay the retrogradation and would be a good source of dietary fiber.
키워드